Deviled eggs are a timeless classic, a staple at picnics, potlucks, and holiday gatherings. But what if we took that beloved ...

Deviled eggs are a classic appetizer, but adding one common ingredient can make them taste like a million bucks.

Forget everything you think you know about deviled eggs. At Char-Bougie, they’re reimagined, reinvented, and ready for their ...

Hidden in plain sight on a bustling Cincinnati street, The Turf Club stands as a culinary time capsule where locals whisper reverently about deviled eggs so perfect they’ve sparked decades-long ...

Many people are firing up the grill for this holiday weekend to celebrate the 4th of July. If you need grilling ideas, or ...

While the eggs are sitting in the hot water, fill a large bowl with water and a copious amount of ice. After 10 minutes, drain the eggs and transfer them to the ice bath for about 10 minutes.

The recipe’s for a dozen halves — six eggs. I’ll quadruple that to feed the wild ones who dine at my table. I might make some of them smoky, or adorn a few with chopped shrimp and olives.

The result was “Deviled Eggs” (Harvard Common Press, 2004), which is crammed with inviting photography, fun facts and tips to make readers want to whip up a batch of these appetizer favorites ...

For 12 deviled eggs, start with two tablespoons of butter. At a close friend’s bridal shower a few months ago, her mom, a French-trained chef, catered the entire event. The spread was inspired by ...

Add a little spring-y color to your deviled eggs by mixing egg yolks with 1/3 cup mayonnaise, 1/3 cup mashed avocado, juice of half a lemon, 1 1/2 tablespoons of mustard, and a little salt and pepper.

Beyond eggs, our deviled egg recipe uses hummus, which is also high in protein — so you don’t need to use as much mayo, which can be high in fat. You can also swap mayonnaise or hummus out for ...