'deviled eggs' on Serious Eats

April Bloomfield's Deviled Eggs

It would be a tragedy to go to April Bloomfield's The Spotted Pig and not order at least one round of her exemplary Deviled Eggs. They're just too good not to try, at least once. The thing is, they're not all that far off from the basic recipe—mayo, mustard and paprika are all there, but Bloomfield's added a few tweaks that round out the flavor, giving them an eggy, tangy richness that makes them so irresistible. More

April Bloomfield's Deviled Eggs

It would be a tragedy to go to April Bloomfield's The Spotted Pig and not order at least one round of her exemplary Deviled Eggs. They're just too good not to try, at least once. The thing is, they're not all that far off from the basic recipe, mayo, mustard and paprika are all there, but Bloomfield's added a few tweaks that round out the flavor, giving them an eggy, tangy richness that makes them so irresistible. More

Football, Deviled Eggs, Bloody Marys: NFL Week 2

Hey, look everybody, a new column from the Drinking the Bottom Shelf guy! This one's going to be about football, deviled eggs, and Bloody Marys. It'll run every Friday until the Super Bowl, at which point Will'll switch over to a column devoted to the Republican primaries, nachos, and prison wine. (Ha.) Until then, let's get on with the new matters at hand: the Pats vs. Chargers this weekend. More

Food Lab Lite: My Favorite Deviled Eggs

Growing up, I was never a fan of deviled eggs (or anything mayonnaise related, for that matter), but then again, deviled eggs back then consisted mainly of overcooked, slightly sulfurous hard boiled eggs mashed up with Hellman's mayo and a bit of yellow mustard, served too cold. They were the default "serve them anyway, someone will eat them after the guacamole's gone" option at the potluck. I thought I'd swear them off forever. Well, times have changed. More

Great Deviled Eggs

Growing up, I was never a fan of deviled eggs (or anything mayonnaise related, for that matter), but then again, deviled eggs back then consisted mainly of overcooked, slightly sulfurous hard boiled eggs mashed up with Hellman's mayo and a bit of yellow mustard, served too cold. They were the default "serve them anyway, someone will eat them after the guacamole's gone" option at the potluck. I thought I'd swear them off forever. Well, times have changed. More

Cook the Book: Sriracha Deviled Eggs 

There was no doubt in my mind that adding Sriracha mayo to deviled eggs would be a great success. These guys didn't disappoint. Spiciness from the the Sriracha was countered by the lightly sour heat of the Dijon, and rounded out by the richness of the egg yolks and mayo. They're addictively pop-able—eggy, spicy, salty and satisfying. More

What to Do with Leftover Easter Eggs

You put all that effort into decorating and hiding the Easter eggs—now what? Eat egg salad sandwiches all week, but of course. The hard-boiled eggs should last about a week in the fridge. We've rounded up our favorite egg salad recipes (curried, Grandma's classic, and one with sardines) and when you get sick of those, there's always deviled eggs, Niçoise salad, and more. More

Essentials: Stuffed Eggs

Since I don’t go to church and am not crazy about holidays whose secular celebrations feature chocolate and candy, Easter barely registers on my seasonal radar. If you, on the other hand, have a bunch of pastel hard-boiled eggs around,... More

Kid Kreplach's Deviled Pickled Red Beet Eggs

Inspired by our Purple Pickle post, Serious Eater Kid Kreplach made a batch of his own pickled red beet eggs and took it a step further by making deviled pickled red beet eggs! He was kind enough to share his photos with us and says, "A little sweet from the beets vs. a 'normal' deviled egg. Garnished with some of the beets from the pickling mix. The color was pretty fun." Thanks for sharing, Kid! (If you have something you want to share with us, feel free to either post it to the Serious Eats Flickr Group or email us.)... More

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