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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 Hatch green chiles, lime juice, mayonnaise, and cilantro, then scooped into the hard-boiled egg whites and topped with salsa, for a Southwestern 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 Sarah Spigelman Richter, Amy Sowder, and Jen Wheeler | Time to get crazy, people—March Madness is here! Scream at your players, cry at the lost chances...