Deviled eggs

Every year at Easter, I look forward to having deviled eggs. I have been the designated deviled-egg maker for our family since I was 5 years old! Our "recipe" consists of mashing up the yolks with Miracle Whip (never mayo!) and black pepper, and dusting the filled eggs with paprika. (Not exactly gourmet, I know, but it's what I grew up with and still enjoy.) When I was a kid, we would just spoon the filling into the whites. Nowadays, I like to pipe it in with a pastry bag and large star tip, or scoop it neatly with a small cookie scoop.

I love deviled eggs the way I make them, but I know there are zillions of variations on the recipe out there. Who else out there makes deviled eggs for Easter, and what do you put in them? Any fun or fancy garnishes?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: