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Entries tagged with 'deviled eggs'

April Bloomfield's Deviled Eggs

Caroline Russock 7 comments

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

Serious Eats Caroline Russock 2 comments

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

Smokey Deviled Eggs

Serious Eats Carrie Vasios Mullins Post a comment

Linnea Johansson gives this classic appetizer a smokey twist with Spanish paprika. More

Deviled Egg Eyeballs

Serious Eats Carrie Vasios Mullins Post a comment

Football, Deviled Eggs, Bloody Marys: NFL Week 2

Will Gordon 31 comments

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

The Food Lab J. Kenji López-Alt 20 comments

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

Serious Eats J. Kenji López-Alt 19 comments

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 

Serious Eats Caroline Russock 2 comments

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

Healthy & Delicious: Provençal Deviled Eggs

Serious Eats Kristen Swensson Sturt 9 comments

Enter Provencal Deviled Eggs from Cooking Light. Filled with bits of olive, caper, sun-dried tomato, Dijon, and various herbs, it's a fabulously briny, lighter twist on the classic appetizer. More

Cook the Book: Deviled Eggs with Smoked Salmon

Serious Eats Caroline Russock 5 comments

While perusing the pages of Eric Ripert's Avec Eric, I came across these Deviled Eggs with Smoked Salmon, the perfect hors d'oeuvre to snack on while the turkey is roasting. More

Cook the Book: Tuna-Stuffed Hard-Boiled Eggs

Serious Eats Caroline Russock 5 comments

In my mind deviled eggs have always been a distinctly American hors d'oeuvre. But after doing a bit of poking around, it seems these hard-boiled and stuffed eggs have been enjoyed for centuries and possibly date back to ancient Rome. The Book of Tapas by Simone and Inés Ortega has several different preparations of huevos rellenos, all of which make for an ideal predinner snack. More

What to Do with Leftover Easter Eggs

Erin Zimmer 13 comments

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

Raising the Bar: Devilishly Good Eggs at Pegu Club

New York Tia Kim 6 comments

I've been going to Pegu Club, a hi-end cocktail lounge based on a British Colonial Officers' Club by the same name in Burma in the late 1800's, for years since it opened. It's not one of my favorite bars,... More

Seriously Meatless: Devilishly Handsome Eggs with Smoked Paprika

Serious Eats MichaelNatkin 9 comments

Note: Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. This week's dish will make you the popular kid at the Labor Day bash. Want to... More

Classic Deviled Eggs

Serious Eats Michele Humes 14 comments

This recipe is excerpted from the revised, tenth anniversary edition of How to Cook Everything by Mark Bittman.... More

Essentials: Stuffed Eggs

Serious Eats Robin Bellinger 3 comments

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

Cook the Book: Blue Smoke Deviled Eggs

Serious Eats Ed Levine 2 comments

On the eve of the Big Apple BBQ Block Party, I thought I'd include a recipe from Blue Smoke, the barbecue joint that's a part of Danny Meyer's Union Square Hospitality Group, the organization largely responsible for the event. This... More

Kid Kreplach's Deviled Pickled Red Beet Eggs

Alaina Browne 4 comments

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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