Shakshuka Deviled Eggs
Shakshuka meets deviled eggs in this colorful snack. Instead of poaching eggs in a tomato-based sauce, you'll spoon a garlicky, slightly spicy tomato jam flavored with harissa and smoked paprika on top of deviled eggs. The yolks are pureed with mayo and plain yogurt for a creamy, perfectly balanced filling with a little bit of tang. The recipe yields an extra 1/2 cup of tomato jam—save it to spoon over scrambled eggs, smear on a grilled cheese sandwich, or pair with fish, chicken, or steak. You can also loosen the jam with olive oil and drizzle it over hummus.
What We Learned by Deviling Eggs from Seven Different Birds
From quail to ostrich.
Deviled Egg Recipes
Deviled eggs are always a party staple, from backyard barbecues to holiday parties. Get basic and updated recipes here for a crowd-pleasing appetizer.
4 Ways to Transport Deviled Eggs
Despite their retro reputation, deviled eggs are still the perfect party snack. The major challenge: If you have to travel to the party and bring the eggs, how do you get them there while keeping them intact? Here are four ingenious ideas.
Deviled Eggs with Pickled Shrimp
To amp up his creamy dill-and-chive deviled eggs, Bobby Flay tops them with tangy pickled shrimp.Slideshow:
More Recipes from Bobby Flay
Sriracha-and-Wasabi Deviled Eggs
Joanne Chang's mother used to make hard-boiled eggs for dinner: She would add them to the beef or chicken she was braising in soy. This is Joanne's riff on those eggs, made spicy with hot sauce and wasabi.Slideshow:Recipe Ideas for Hard-Boiled Eggs
