Not Your Grandma’s Deviled Eggs

Cornichon Deviled Eggs

Deviled Eggs get a bad rap. Ask someone, “Care for some deviled eggs?” and they’ll instantly recoil. But I’d like to stand forward and re-market Deviled Eggs as the tasty, mayonnaise-y underrated goodness that they are (Can I get a sponsorship?). While incredibly retro, I’m all for revitalizing the Tupperware Party favorite and reinstating it on the millennial table with these three delicious renditions of the incredible, edible (Deviled) Egg.

Basil Deviled Eggs

Yield: One dozen eggs (2 dozen halves)

You will need:

Curried Deviled Eggs
3 1/2 tbsp mayonnaise
1 teaspoon curry powder

Basil Pesto Deviled Eggs
1/2 cup fresh bass leaves thoroughly chopped
3 tbsp mayonnaise

Crème Fraîche Deviled Eggs
3 tbsp crème fraîche
2 tsp Dijon mustard
4 cornichons, minced (about 1 tbsp)

To make:

  1. Peel hard-boiled eggs and cut them lengthwise. Carefully remove yolks; place 4 yolks in each of three bowls. Set whites aside. Mash yolks with a fork.
  2. Add mayonnaise and additional flavors to one bowl; mix. Season with salt and pepper.
  3. Add mixture to bowl of yolks; mix.
  4. Fill reserved egg-white halves with each filling; serve.
  5. Repeat for each variation.