Deviled Eggs with Tarragon

A classic, these devils are the first to disappear at any get-together. (By Kate Ramos)

Truffled Deviled Eggs

Because everything else is truffled these days (and eggs taste fabulous with truffles). (By Mitch Prensky)

Chèvre Deviled Eggs with Asparagus

Asparagus adds a touch of spring. (By Mitch Prensky)

Wasabi Deviled Eggs with Roe and Crispy Nori

Devlied eggs mixed with Asian flavors for an exotic slant. (By Mitch Prensky)

Vadouvan-Spiced Deviled Eggs with Roasted Cauliflower and Mint

Curried egg salad morphs into bite-sized deviled eggs. (By Mitch Prensky)

Thousand Island Dressing

Loaded with olives, peppers, and a sweet tang of ketchup, it’s often confused with Russian dressing. (By Aida Mollenkamp)

Savory Egg Pudding

A creamy pudding, like a crustless quiche, filled with potatoes, herbs, and leeks. (By Amy Wisniewski)

Chopped Chicken Livers

Rich, earthy chicken livers mixed with sherry, hard-boiled eggs, and lots of black pepper. (By Kate Ramos)

Black Bean Cakes with Fried Eggs and Avocado Crema

A Mexican-influenced addition to the breakfast table. (By Amy Wisniewski)

Salade Lyonnaisey

A variation on the traditional French frisée salad. (By Aida Mollenkamp)

Red Flannel Hash

This sweet, earthy, herby hash of beets, potatoes, onion, and eggs makes for a satisfying first meal of the day. (By Aida Mollenkamp)

Classic Cobb Salad

The original composed salad that originated at the Brown Derby in Los Angeles in the Hollywood heyday of the 1930s. (By Aida Mollenkamp)

Pickled Jalapeños

Pick a peck of pickled peppers. (By Kate Ramos)

Latkes (Potato Pancakes)

Fry them up for Hanukkah. (By Adapted from Marlene Sorosky)

Pad Kee Mao (Spicy Ground Chicken and Rice Noodles)

A quick, easy, satisfying dinner. (By Richard Ju)