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What is it about deviled eggs that is just so good? It brings back such fond memories of growing up, celebrating Easter, potlucks, small gatherings and just making some for yourself. I enjoy the traditional way of making deviled eggs and also shaking it up a little bit with different variety combinations. The biggest thing is finding the best way to hard boil an egg, believe it or not. I’ve made perfect ones and those eggs, when I cooked them a little too long, the green-gray color around the edges appeared. Do you steam them? This was my first time and I must admit, I like steaming my eggs. However, both ways do work out perfectly. Timing is everything for cooking the eggs. I’ve listed 4 ways to make deviled eggs. Perhaps there is one you haven’t done and would like to give one a try. Either way, you never can go wrong with deviled eggs at a gathering.
Chicken and Dumplings
Ingredients
- 12 Eggs, hard boiled (steamed or boiled? You decide)
- Yokes removed for making the 3 recipes below.
- Make adjustments to the recipe if you only use 6 eggs for one recipe and 6 for another.
Traditional Deviled Eggs
- ¼-1/3 cup Mayonnaise
- 2-3 tsp Spicy Brown Mustard (or Dijon if preferred)
- 1 tsp Sweet Pickle Juice
- 1-2 Sweet Pickles, finely chopped
- Salt and Pepper to taste
- 1 tsp White Wine Vinegar
- 1 Tbsp Chives, finely chopped
- 1-2 slices Bacon, finely chopped – garnish
- Paprika – garnish
Ham and Cheese Deviled Eggs
- 1/3 -1/2 cup Mayonnaise or Greek Plain Yogurt
- 3 oz Cream Cheese, room temperature
- 1/3 cup Ham – Deli or thinly sliced cooked, small diced
- 1/3 cup Cheddar Cheese, grated
- ½ tsp Spicy Brown Mustard
- 2 tsp Shallot, minced – if desired
- 2 tsp Chives + more for garnished, minced – if desired
- Paprika, garnish – if desired
Smoked Salmon, Cream Cheese Deviled Eggs
- 3 oz Cream Cheese, room temperature
- 1/3 -1/2 cup Mayo
- 3 tsp Sour Cream
- 2 tsp Lemon Juice
- 1 tsp Lemon Zest
- 3 oz Smoked Salmon, finely chopped
- 2 tsp Chives + more for garnish – minced
- Salt and Pepper to taste
- Paprika – garnish
- Dill, chopped – garnish
- Capers (1-2) – garnish if desired
Directions
For the four varieties above, directions are pretty much the same. Garnish the deviled eggs as you desire.
- Boiled Eggs. Bring a pot of water to a boil. Don’t overcrowd your eggs. You may need to do this in batches. Lower eggs into the water making sure the water covers the eggs. Bring the water back to a boil and then turn off, place a lid on the pot and let the eggs sit for about 15 minutes. Place the eggs in a cold-water bath to stop them from continuing to cook. Let the eggs cool completely. Gently crack the shell and peel them. Gently wipe any moisture off the egg. Then slice the eggs in half.
- Steamed Eggs. In a pot that fits a ‘steamer or strainer basket’ fill the pot with water enough that the basket does not tough it. Bring the water to a boil. Fill the basket with the eggs, don’t overcrowd the eggs. This will help cook the eggs more evenly. Cover. Reduce to a low rolling boil and steam the eggs for about 12-15 minutes (medium cooked eggs). Place the eggs in a cold-water bath to stop them from continuing to cook. Let the eggs cool completely. Gently crack the shell all over and it should easily fall off or to peel them. Gently wipe any moisture off the egg. Then slice the eggs in half.
- In a bowl, add the egg yolks from the eggs and break up with a fork. From the different ingredients for the above recipes, add the remaining ingredients except the garnishes. With a fork, whisk or preferably a hand mixer, mix the ingredients together until fluffy and creamy. Then fold in the other ingredients (bacon, pickles, chives, dill, smoked salmon or ham and cheese, shallot and capers and garnishes) until fully incorporated.
- Spoon or pipe the yolk mixture into the center of the white part of the eggs. You can pipe the yolk by using a large enough plastic zip lock bag, snip a corner and pipe the yolk mixture into the center of the white egg.
- For the different recipes, garnish with chives, paprika, capers and/or dill.
Enjoy … gathering around the table with family and friends
