What to do with all those hard-boiled eggs you dyed and decorated? Make deviled eggs, of course: This year, be inspired by any of the irresistibly inventive flavors here — from fresh and green to savory and smoky and beyond.
Related: 14 New, Lighter Comfort Food Ideas
Watercress-Horseradish Deviled Eggs
Fresh and so springlike, watercress brings bright flavor while horseradish adds bite to cut the richness of the yolk.
8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
3/4 cup finely chopped watercress, plus leaves for garnish
2 teaspoons drained prepared horseradish
1. In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
2. Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Stir chopped watercress andRead More »from 7 New Ways to Dance with the Devil(ed Egg)