Get the Recipe
Buying tips, techniques, and recipes, no matter how you like them.
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.
A bit of crème fraîche, a tablespoon of Champagne vinegar, and flaky sea salt along with a sprinkle of chopped chives and chervil are the unexpected but absolutely spot on ingredients that make for some of our most often craved deviled eggs.
What Worked: There's a reason these deviled eggs have been on the menu at The Spotted Pig from day one, they're the ideal bar snack.
What Didn't: All clear, this is our go to deviled egg recipe from here on out.
Suggested Tweaks: If you're feeling fancy, you could add a bit of curry powder or smoked paprika.
As always with our Cook the Book feature, we have five (5) copies of 'Eat with Your Hands' to give away.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.