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.
