It may not be the first item that comes to mind when making deviled eggs, but adding a teaspoon of this ingredient will give ...

They’re always a hit, and they always go fast. By Sam Sifton Alex Witchel’s classic deviled eggs.Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Good morning.

Deviled eggs are one of those classic dishes that always seem to disappear first at a party, and for good reason! They're creamy, savory, and just plain irresistible. "Deviled eggs are my favorite ...

Heat cooking oil for deep-frying in a medium-size pan over medium heat. Cut the hard-boiled eggs half lengthwise. Gently separate the cooked egg white from the yolk and remove to a medium bowl.

The result was “Deviled Eggs” (Harvard Common Press ... Alinea celebrates 20 years of modernist fine dining in Chicago, but our critic says it’s time to let go of the balloon Alinea ...

Pipe the yolk mixture into each egg white. Garnish, and serve. If you don't want to be piping as guests walk in your door, you can pipe ahead. Deviled eggs will stay in good shape—that is ...

This year, skip the boring, plain-ole deviled eggs and really make your Easter food spread pop — with an adorable hatching chick deviled eggs recipe. Kids and grown-ups alike will get a kick out ...