deviled & Delicious

We asked six chefs for recipes that prove deviled eggs can be as unique as the person who makes them. From wasabi and Cajun seasoning to pepper jelly and potato chips, what you mix into your filling and what goes on top will take these well-loved Southern staples to the top of your dinner party hit list.

- EMILY HAVENER

Chef's Note: For an easy, homemade filling dispenser, chef Natalie Keng recommends scooping all of the egg yolk mixture into a quart-size plastic storage bag or a sandwich bag. Gently press and gather the mixture toward one corner of the bag. Snip off the tip of the plastic bag. Squeeze the yolk mixture into the egg white halves. Enlarge the hole if needed.

ALMOST FAMOUS
DEVILED EGGS

From Christian Farrar, Table 20, Cartersville, Georgia

MAKES 22 EGGS

12 eggs, hard-boiled, halved, whites and yolks separated

3 tablespoons dijon mustard

2 tablespoons vegetable oil

1 tablespoon plus 1 teaspoon mayonnaise

1 tablespoon plus 1 teaspoon sour cream

¼ teaspoon salt

Pepper Jelly (recipe follows)

Bacon strips and scallion slices for garnish

Special equipment: Immersion blender, squeeze bottle, chinois (optional)

1. Reserve 2 egg white halves to blend; set the rest aside on a serving plate. In a large bowl, combine mustard, vegetable oil, and reserved egg whites. With an immersion blender, blend on a low speed and turn to high. Puree until smooth.

2. Ina stand mixer fitted with paddle attachment, combine egg yolks and blended mustard mixture. Beat until it reaches a smooth, pastelike consistency, free of lumps. Add mayonnaise, sour cream, and salt. Continue mixing until tthe exture is smooth and stiff peaks form. (Optional: Pass through a chinois if you prefer zero clumps.)

3. Pipe egg yolk mixture into white halves. Using a squeeze bottle, squeeze a generous dollop of Pepper Jelly on top of each egg, then add bacon and scallion.

Pro tip: Keep your eggs from sliding around the plate by putting a little dab of filling underneath each one, says Natalie Keng.