Deviled Eggs Come Out of Their Shell

Deviled eggs are so popular they have their own specially designed serving plate. This plate with egg-shaped indentations prevents those delectable, beautifully garnished halves from tipping, slipping and sliding, as they often do on a regular plate or platter.

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SEE ALSO: How to Make Perfect Hard Cooked Eggs

While it may be surprising that this simple appetizer or side dish has its own platter (which makes a great bridal shower or wedding gift for spring brides), it’s no wonder this party mainstay is so popular – and varied. Deviled eggs are served in countries all over the world from Italy, Germany and Hungary to France, Russia and the Netherlands. They may be called stuffed eggs, picnic eggs, Russian eggs, dressed eggs or eggs mimosa. Adventurous cooks and chefs appreciate their versatility with unique flavors and ingredients, such as Indian, Asian, Latino and Italian spices and seasonings – even chopped vegetables, shrimp, ham and bacon.

SEE ALSO: How to Dye Deviled Eggs

Of course you can always stick with tradition and make Classic Deviled Eggs with lots of paprika along with mayonnaise, yellow mustard and sweet pickle relish. But if you love all things onion, opt for our Creamy Three-Onion Deviled Eggs. If smoky-spicy-savory seals the deal for you, try Chipotle Bacon Deviled Eggs. And if eating greener is your goal, try Avocado Lime Deviled Eggs or Cucumber Dill Deviled Eggs. We’ve also included instructions for Dyed Deviled Eggs, for which the egg white itself is colored – just in time for Easter celebrations.

Go ahead and reach for more than one, too. Eggs are filled with protein, B vitamins, eye-protective nutrients and have 14 percent less cholesterol than previously thought. Now that’s devilishly good!