There’s a place for deviled eggs at every party. Better still, it’s easy to dress them up with a variety of added flavors. Here we provide the base recipe for Deviled Eggs plus three ways to make them new and exciting for your guests: Deviled Eggs with Pickled Shrimp and Dill, Deviled Eggs with Pancetta and Pecorino Cheese, and Deviled Eggs with Anchovy and Radish.

Gluten-Free Deviled Eggs
MAKES 16 If you want perfectly creamy results, pass the yolk mixture through a fine-mesh sieve before piping it onto the egg whites. Make these eggs up to 2 hours in advance and store them in the fridge.

8 hard-boiled eggs, peeled and halved lengthwise

6 tablespoons mayonnaise

2 tablespoons gluten-free Dijon mustard


1/8 teaspoon cayenne pepper

Kosher salt

Remove the yolks from the eggs and
set them in a bowl. Place the egg whites on a serving platter. Mash the yolks
with a fork, then stir in the mayonnaise, mustard, and cayenne. Season to taste with salt.
Transfer the yolk mixture to a pastry bag fitted with a plain tip or a sandwich bag with a small hole cut into one corner and pipe the yolk mixture onto the egg whites.

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Deviled Eggs with Pancetta and Pecorino
MAKES 16 Make more than you think you’ll need of this glamorous two-bite interpretation of bacon, eggs, and cheese. They’re impossible to resist.

1 recipe Deviled Eggs (above)

3 pieces pancetta or bacon, fried like bacon until crisp and broken into shards

2 ounces pecorino cheese, sliced thin into bite-size strips

Freshly ground pepper

Garnish each deviled egg with a shard of pancetta and a bit of pecorino. Finish with a little pepper.

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Deviled Eggs with Anchovy and Radish
MAKES 16 Anchovy adds extra umami to this luscious favorite, while radish adds surprise crunch.

1 recipe Deviled Eggs (above)

2 radishes, sliced thin

8 anchovy fillets, halved

1 heaping tablespoon tarragon leaves

Half the radish slices to create half moons.

Garnish each deviled egg with a piece of anchovy fillet, a radish half moon, and a few tarragon leaves.

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Deviled Eggs with Pickled Shrimp and Dill
MAKES 16 Here shrimp gets 6 hours in pickling liquid to bring a palate-heightening acidity to the classic deviled egg.

8 peeled and deveined cooked shrimp without tails
2 bay leaves

1 strip of lemon zest

1 thinly sliced clove garlic

1⁄4 teaspoon crushed fennel seeds

Pinch hot pepper flakes

1/3 cup extra-virgin olive oil

1 tablespoon lemon juice

4 teaspoons red wine vinegar

1 recipe Deviled Eggs (above)

1/4 cup fresh dill sprigs, for garnish

In an 8-ounce container, combine the shrimp, bay leaves, lemon zest, garlic, fennel seeds, and hot pepper flakes.
In a small bowl whisk together the olive oil, lemon juice, and red wine vinegar. Pour the marinade over the shrimp, cover, and refrigerate for 6 hours or overnight.
To serve, slice each shrimp in half lengthwise, garnish each deviled egg with a shrimp half and a sprig or two of fresh dill.

Recipes Niki Ford
Photography Lauren Burke