Peel the eggs and cut them in half, lengthwise. Remove the yolks from the egg halves and place them into a bowl. Mash the ...

If you love the flavors of classic deviled eggs and the heartiness of pasta salad, this Deviled Egg Pasta Salad is the ...

Using a slotted spoon, gently lower the eggs into the boiling water ... and mash with a fork until smooth. Fold in the chives. Scoop the filling into a zip-top bag and snip a corner.

One of our favorite takes on deviled eggs comes from chef Bobby Flay, who stirs cornichons, chopped dill and chives into the filling. He brines shrimp with lemon juice, red chile and onion ...

Set the egg whites on a serving platter and pipe in the filling. Sprinkle the deviled eggs with the remaining 1 tablespoon of chives and the Chinese five-spice powder and serve.

Sprinkle with paprika and chopped chives and serve with a flourish. It’s best to use eggs that are approaching their use-by date, as the fresher they are, the harder they are to peel.