3 Variations on Deviled Eggs
This classic version, made with two kinds of mustard and served with paprika, is a specialty of Alexis Swanson Traina’s family cook, Terry Sweetland.
Smoky Spanish pimentón makes these eggs distinctive.
The stuffed eggs can be refrigerated for up to 4 hours.
More Deviled Egg Recipes
The shrimp add a briny sweetness to the egg filling.
Mixologist Audrey Saunders named her sultry cocktail lounge for a 19th-century British officers’ club in Burma known for impeccable drinks.
Instead of the usual deviled egg, Grace Parisi tops hard-boiled eggs with julienned radish, salmon caviar and brown butter for a refined but tempting hors d’oeuvre.