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Mitch Prensky, chef-owner at Supper (now closed) in Philadelphia, shared this recipe with us. Hard-boiled egg yolks are mashed with Dijon mustard, puréed beets, mayonnaise, and chives, then scooped into the hard-boiled egg whites and topped with smoked blue cheese, for an earthy riff on deviled eggs.
To see more of Prensky’s deviled egg recipes, check out this story.
Even if you prefer to arrange your deviled eggs on a cut-crystal serving platter, if you have to transport them to a potluck or party, you're better off with something a bit sturdier. This two-tiered storage and carrying container securely cradles up to 24 egg halves without smushing the filling.Buy Now ›
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...