Deviled eggs are ingenious: Hard-boiled eggs — already one of the world’s most perfect foods — are elevated into elegant bites worthy of any appetizer plate. From summer picnics and Easter brunch to potlucks and afternoon snacks, deviled eggs are more than up for the occasion.
These spinach-artichoke deviled eggs, inspired by Jessica Gavin, take this popular dish to a whole new level of “Wow.” One bite, and you’ll never want to go back to basic deviled eggs again.
The trickiest part of preparing this scrumptious appetizer is making perfectly hard-boiled eggs. If you’ve already mastered this, you’re well on your way to creating a dish with an appearance that’s outdone only by its mouthwatering taste.
What’s so “devilish” about these deviled eggs? It’s the spice! Paprika, cayenne pepper and spicy brown mustard add just enough zing to create a taste explosion with each bite.
You can use a spoon to fill the egg whites and complete your masterpiece quite easily; however, to make these deviled eggs extra-appealing, use a star-tipped pastry bag (or even just a plastic sandwich bag with its corner snipped).
After you have piped the creamy, spiced egg mixture into the whites, top with chives and a dusting of spice for color.