Mitch Prensky, chef-owner at Supper (now closed) in Philadelphia, shared this recipe with us. Hard-boiled egg yolks are mashed with mayonnaise, Dijon mustard, pesto, lemon juice, and fresh basil, then scooped into the hard-boiled egg whites and topped with ratatouille, for a Provençal 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 Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...