When a summer party is upon us, deviled eggs are always a popular treat. I usually make a large batch as it seems everyone has at least 2-3.
Note on Easy Peel Hard Cooked Eggs: Eggs must be hard cooked and peeled for use in the recipe and that can be the most challenging part. The best way to insure the eggs peel easily is to buy the eggs 1-2 weeks prior to use. Older eggs peel more easily. Then, using a steamer pot, add water to the bottom pot and bring it to a boil. Add a single layer of cold eggs to the room temperature steamer basket and lower the eggs into the steamer. Reduce heat slightly but keep the water at a low boil and steaming. Cook for 18 minutes. Remove eggs and cool in cold water. Peel while slightly warm. Costco now also sells large boxes of hard cooked, peeled eggs that work well and avoids the hassle of peeling them yourself.
6 hard-cooked eggs, peeled and cut lengthwise
3-4 tablespoons mayonnaise or Kraft Salad Dressing
1 tablespoons very finely chopped onion or pinch onion powder
1 heaping tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 teaspoon prepared yellow mustard
1/8 teaspoon salt
¼ teaspoon ground white pepper
Paprika for garnish
Instructions
Place the hard yolks in a bowl and set the whites into a storage container cut sides up. Mash the hard yolks with a fork and add the remaining ingredients, except for the paprika. Combine the ingredients using a hand-held mixer for a very creamy result. Add more mayonnaise if needed to achieve a creamy consistency. Using a piping bag and decorative tip or simply a spoon, fill the egg yolk wells in the cooked whites as shown. Sprinkle with paprika, ideally close to serving time. Store in an air-tight container in the refrigerator until ready to serve. Can be garnished with bacon bits, olive slices, pimento pieces, fresh dill or other herbs at serving time.
Variations
In France they are called œuf mimosa. In Hungary, the Netherlands and Sweden, they refer to them as stuffed eggs or casino eggs. In many places you find deviled eggs garnished with caviar. In Sweden, the deviled egg is a traditional dish on the Easter buffet, where the yolk is mixed with caviar, sour cream and chopped red onion, then garnished with chopped chives or dill. The Italians substitute the mayonnaise used in the USA for olive oil and add in finely chopped vegetables. Of course back here in the Midwest of the USA, we sometimes say "salad eggs" or "dressed eggs", particularly when we take the dish to a church function. It really doesn't seem right to be the devil to church! (Smile)
Below I give you a few variations on the standard theme. I haven't provided directions for each as you can follow the classic deviled egg method above. Just use the ingredients lists following the classic technique of boiling or steaming the eggs, halving and removing the yolks, then mixing them with the ingredients listed before stuffing the hard egg whites. As shown in the photo above, do also consider using pickled beet eggs which adds color and extra flavor and will surely be appreciated by all who try them. Always take some liberty and consider topping them with olive slices, pimento, smoked salmon or even cavier.
Crabby Deviled Eggs
6 hard-cooked eggs, peeled and cut lengthwise
1 small can (6 oz) salad crab meat, rinsed and drained well
3 ½ tablespoons mayonnaise or salad dressing
1 ½ tablespoons very finely chopped celery
2 teaspoons dijon mustard
½ teaspoon oregano (add to filling)
½ teaspoon oregano (use for a touch of garnish)
½ teaspoon onion powder (add a little more to taste if desired)
A few drops of Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
Another take on the crab theme can be seen here where Executive Chef Zach Walters makes his favorite lump crab benedict deviled eggs.
Sweet Pickle and Horseradish Deviled Eggs
6 hard-cooked eggs, peeled and cut lengthwise
3 tablespoons Light Mayonnaise or Salad Dressing
1½ tablespoons finely chopped onion (Vidalia is nice)
2 tablespoons sweet pickle relish (Bick's is nice)
1 - 2 teaspoons horseradish (more or less to your taste), well drained
1 teaspoon dijon mustard
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish
Click Here for My Guacamole Deviled Egg Recipe
Most Americans think of deviled eggs as hard boiled eggs, cut in half and yolks mixed with mayonnaise, mustard and perhaps some sweet pickle. While this may be the classic American dish, eggs prepared in this or a similar style are popular the world over. Further, many different ingredients are now used for deviled eggs at home and abroad and today I thought I would provide you with some varieties I've picked up during my travels, as well as the classic American method.
Note on Easy Peel Hard Cooked Eggs: Eggs must be hard cooked and peeled for use in the recipe and that can be the most challenging part. The best way to insure the eggs peel easily is to buy the eggs 1-2 weeks prior to use. Older eggs peel more easily. Then, using a steamer pot, add water to the bottom pot and bring it to a boil. Add a single layer of cold eggs to the room temperature steamer basket and lower the eggs into the steamer. Reduce heat slightly but keep the water at a low boil and steaming. Cook for 18 minutes. Remove eggs and cool in cold water. Peel while slightly warm. Costco now also sells large boxes of hard cooked, peeled eggs that work well and avoids the hassle of peeling them yourself.
Classic American Deviled Eggs
Ingredients6 hard-cooked eggs, peeled and cut lengthwise
3-4 tablespoons mayonnaise or Kraft Salad Dressing
1 tablespoons very finely chopped onion or pinch onion powder
1 heaping tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 teaspoon prepared yellow mustard
1/8 teaspoon salt
¼ teaspoon ground white pepper
Paprika for garnish
Instructions
Place the hard yolks in a bowl and set the whites into a storage container cut sides up. Mash the hard yolks with a fork and add the remaining ingredients, except for the paprika. Combine the ingredients using a hand-held mixer for a very creamy result. Add more mayonnaise if needed to achieve a creamy consistency. Using a piping bag and decorative tip or simply a spoon, fill the egg yolk wells in the cooked whites as shown. Sprinkle with paprika, ideally close to serving time. Store in an air-tight container in the refrigerator until ready to serve. Can be garnished with bacon bits, olive slices, pimento pieces, fresh dill or other herbs at serving time.
Variations
In France they are called œuf mimosa. In Hungary, the Netherlands and Sweden, they refer to them as stuffed eggs or casino eggs. In many places you find deviled eggs garnished with caviar. In Sweden, the deviled egg is a traditional dish on the Easter buffet, where the yolk is mixed with caviar, sour cream and chopped red onion, then garnished with chopped chives or dill. The Italians substitute the mayonnaise used in the USA for olive oil and add in finely chopped vegetables. Of course back here in the Midwest of the USA, we sometimes say "salad eggs" or "dressed eggs", particularly when we take the dish to a church function. It really doesn't seem right to be the devil to church! (Smile)
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| Q De Cheval Restaurant, Dallas, Texas |
Below I give you a few variations on the standard theme. I haven't provided directions for each as you can follow the classic deviled egg method above. Just use the ingredients lists following the classic technique of boiling or steaming the eggs, halving and removing the yolks, then mixing them with the ingredients listed before stuffing the hard egg whites. As shown in the photo above, do also consider using pickled beet eggs which adds color and extra flavor and will surely be appreciated by all who try them. Always take some liberty and consider topping them with olive slices, pimento, smoked salmon or even cavier.
Crabby Deviled Eggs
6 hard-cooked eggs, peeled and cut lengthwise
1 small can (6 oz) salad crab meat, rinsed and drained well
3 ½ tablespoons mayonnaise or salad dressing
1 ½ tablespoons very finely chopped celery
2 teaspoons dijon mustard
½ teaspoon oregano (add to filling)
½ teaspoon oregano (use for a touch of garnish)
½ teaspoon onion powder (add a little more to taste if desired)
A few drops of Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
Another take on the crab theme can be seen here where Executive Chef Zach Walters makes his favorite lump crab benedict deviled eggs.
Sweet Pickle and Horseradish Deviled Eggs
6 hard-cooked eggs, peeled and cut lengthwise
3 tablespoons Light Mayonnaise or Salad Dressing
1½ tablespoons finely chopped onion (Vidalia is nice)
2 tablespoons sweet pickle relish (Bick's is nice)
1 - 2 teaspoons horseradish (more or less to your taste), well drained
1 teaspoon dijon mustard
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish
Click Here for My Guacamole Deviled Egg Recipe
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