Deviled egg plates The plate that says summer is the deviled egg plate, which you’ll find at Memorial Day and Fourth of July picnics and parties or any other special occasion.

My family is big on deviled eggs, so much so that we have multiple vintage divoted platters for serving them. The divots keep the eggs in place during transport, preventing them from sliding ...

French deviled eggs mimosa are probably not what you expect. The dish is from France, and it doesn't take its inspiration from champagne and orange juice.

Here are tips and recipes to make great deviled eggs in time for Easter, or for your next event, from boiling an egg to the filling.

Put the eggs in a large saucepan with water to cover by 2 inches. Add 1 tablespoon of salt and bring to a rolling boil over high heat. Immediately remove the pan from the heat, cover and let stand ...

Chef April Bloomfield incorporates a splash of Champagne vinegar into her deviled eggs, which use crème fraîche in place of mayonnaise and are garnished with chives, chervil and flaky sea salt.

Debbie Moose, a food writer living in Raleigh, N.C., credits the small-plate trend at restaurants for boosting the deviled egg. “It’s perfect for a small plate, tapas — that type of thing ...