Saturday, September 15, 2012

Deviled Egg Variations

With warm weather coming to end here in Chicago, I'm hoping to squeeze in a couple more al fresco dinners before the Autumn truly sets in.  And with cookouts, I often prepare deviled eggs are they are so very popular.

Julian's End-of-Summer Buffet
with Classic American Deviled Eggs
Most Americans think of deviled eggs as hard boiled eggs, cut in half and yolks mixed with mayonaise, 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.

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.  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)

Q De Cheval Restaurant, Dallas, Texas
Below I give you a few variations on the standard theme.  I haven't provided directions for each assuming you understand how to make a basic deviled egg.  Just use the ingredients lists following the standard technique of boiling 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

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