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.


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.


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.


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