Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
Deviled eggs are a pretty perfect party food: easy to make (even ahead of time), easy to eat, and endlessly adaptable. This version is based on a recipe from a family friend of Ali Rosen, author of Bring It!: Tried and True Recipes for Potlucks and Casual Entertaining. Chopped shrimp add sweetness and texture, and pickle relish brings a bit of crunch and tang. The shrimp really make all the difference, but if you can’t eat them due to allergies or dietary restrictions, try substituting finely diced cucumber or carrots for additional texture. And if you really love shrimp, buy an extra dozen small ones, leave them whole after cooking and cooling, and place one on top of each egg half before sprinkling with paprika.
Make Ahead: Any way you go with the filling, you can make the eggs up to 2 days ahead of time and store them in the fridge (covered with plastic wrap, gently pressed into the yolks), but don’t add the paprika until just before serving or it will dissolve.
Presentation: Piping the filling into the egg whites makes it easier to control the amount and creates a more refined look—you can use a pastry bag and piping tip for extra elegance, but a plastic bag with a corner snipped off also does the trick.
We’ve got no end of deviled egg recipes, but if you’re looking for something a bit more substantial, try our Egg Salad Gribiche recipe and our Fried Egg, Cheese, and Chive Tartlets recipe.
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 ›Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press
by Susannah Chen | Spring asparagus is absolutely worthy of celebration, so we rounded up some of our best asparagus...
by Miki Kawasaki | Summer may seem like prime time for salads, but fresh spring produce also shines in simple preparations...
by Chowhound Editors | The picnic is one of the annual joys of warm-weather (and sometimes cool-weather) eating, and our...