7 New Ways to Make Deviled Eggs
If you celebrate Easter (or, hey, even if you don’t), you might find yourself with a wealth of hard-boiled eggs in your fridge this month — and one of the most-delicious ways to eat them is to “devil” ’em. Of course, we love the classic recipe, but these recipes change things up a bit — in a very good way.
Deviled Eggs with Candied Bacon (above)
Kelsey Nixon tops her eggs with everyone’s favorite garnish and suddenly they’re even more irresistible than ever.
The zing of a little hot sauce (plus blue cheese!) marries a familiar party flavor with the classic egg-and-mayo combo.
Anne Burrell adds a dash of distinctive oil and hard-boiled eggs have never been schmancier.
Renee Comet, 2013, Television Food Network, G.P. All Rights Reserved
Lump crabmeat adds hearty texture in Giada de Laurentiis’ twist on the dish — and just a little bit goes a long way.
Sandra Lee shows us how taking a small slice off the bottom of each egg helps them stand up tall — and look super adorable wearing little “hats” on top.
Katie Lee has the perfect solution for a quickly ripening avocado (that’s not yet another toast): mix it with egg yolks and top with watercress.
If you really want to cook outside the box (or, er, inside the box?), try this recipe that hacks traditional deviled eggs and turns them into bite-sized squares — no shell-peeling required.
