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An Appetizer as Beautiful as It Is Delicious

Maggie Borden

May 18, 2017


Deviled eggs and cocktail parties go together like peanut butter and jelly. And although we’d never turn down the classic version of this two-bite beauty, the charm of this iconic canapé is its endless versatility. Tweak its flavor profile with just a little bit of Vadouvan spice, or go all-out and make this towering magenta masterpiece from Jeff McInnis and Janine Booth of New York City’s Root & Bone.

McInnis served these impressive appetizers at last year’s members-only Greens event at David Yurman, but they can also become part of your party-planning repertoire with a little bit of patience and elbow grease. Soaked in beet pickling liquid, stuffed with a spicy-sweet filling, and topped with the brined beets and crunchy root vegetable chips, these eggs tap into contrasts in color, texture, and taste. This recipe may require a little extra prep for your next soirée, but as we all know, the devil’s in the details. Get the recipe.

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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.

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