Photo by Erick Gibson

Macon Bistro & Larder, Blue44, Terasol

Familiar, nostalgic and versatile, deviled eggs have been making a major comeback, and three restaurants on Connecticut Avenue in Upper Northwest D.C. happen to offer the best in the area.

Boldest

Whipped with Boursin and cayenne, and capped with roasted red pepper, Kalamata olives, feta cheese and red onion, Blue 44’s Mediterranean Style Deviled Eggs pack a peppy punch. Chef James Turner has also crowned the halves with lobster, fried capers, lardons or house-smoked salmon, and has served a version with arugula-colored yolks and crispy pork called Green Eggs and Ham.

Blue 44, 5507 Connecticut Ave. NW, Washington, D.C.; 202-362-2583; www.blue44dc.com

Classiest    

Simple and understated but with a bit of a twist, Macon Bistro & Larder’s deviled eggs are like a black dress with a stunning choker. Pureed with the traditional mayonnaise and sweet pickle, the egg yolks are piped into a gentle swirl and topped with a necklace of red bell pepper marmalade, tiny bacon bits and a drizzle of homemade hickory-smoked olive oil. Lovely.

Macon Bistro & Larder, 5520 Connecticut Ave. NW, Washington, D.C.; 202-248-7807; www.maconbistro.com

Most Decadent

You might not even notice the eggs in Terasol’s swanky take on the simple dish. But they’re there, buried beneath they’re there, buried beneathsalad made from jumbo lump crab and finished with a drizzle of white truffle oil. Sprigs of frisee surround the two ice cream-size scoops, along with a tangle of sweet pickled red cabbage to cut the richness. It’s a glamorous way to spend $12.

Terasol, 5010 Connecticut Ave. NW, Washington, D.C.; 202-237-5555; www.terasolartisans.com