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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 mayonnaise, Sriracha, Dijon mustard, lime juice, and cilantro, then scooped into the hard-boiled egg whites and topped with pickled carrots or daikon, for an Asian-inspired riff on deviled eggs.
Game plan: You’ll need to make the mayonnaise before you begin. High-quality store-bought mayo would work fine too.
Click here to see more of Prensky’s deviled egg recipes. Or learn How to Hard Boil Eggs with our simple, easy guide.
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...