Photo Credit: Katie Workman
Deviled eggs fall squarely into the category of happy comfort food. Everyone is happy to see them, sophisticated people shed their cool. But while a straightforward deviled egg is always a pretty sight, sometimes a little pop of exciting flavor is called for. Here are five ideas to make those basic deviled eggs into appetizers to talk about. All of these amounts are intended to fill 24 deviled eggs (12 hardboiled eggs, cut in half).
Avocado and Bacon Deviled Eggs
When you mash up the yolk-mayonnaise mixture, add one nice and ripe avocado, and a little squeeze of lemon or lime juice. Sprinkle some nice fat crumbles of crisp bacon on top.
Goat Cheese and Chive Deviled Eggs
Use either soft or slightly crumbly goat cheese for this, 1/3 to 1/2 cup for a dozen eggs, depending on how pungent the cheese is. You can either blend the cheese right into the filling, or sprinkle it on top of the mounded yolk-mayo mixture. A few chopped chives on top add color and additional flavor, or a few minced jalapenos add “hey now!”
Hot and Smoky Deviled Eggs
Add 1 teaspoon smoked paprika (also called pimenton) and 2 teaspoons pureed chipotles in adobo (canned chipotle in a thick red sauce, you can find in the international aisle of most supermarkets) to the yolk filling. If you want less heat, try 2 tablespoons pureed or finely minced drained oil-packed sundried peppers instead of the chipotles.
Middle Eastern Deviled Eggs
Za’atar is an amazing seasoning that should make its way into your spice drawer. It is a somewhat grassy, nutty and slightly tart blend of herbs that is used often in Middle Eastern cooking. It usually contains thyme, sumac, and sesame seeds, but blends might also include oregano, marjoram, cumin, or fennel seed. Mix 1 teaspoon za’atar and 1/4 teaspoon cumin into the yolk-mayonnaise filling. You can sprinkle with additional toasted sesame seeds if desired.
Buffalo Deviled Eggs
Add a tablespoon of hot sauce (or to taste, preferably Frank’s Hot Sauce, the kind most cooks make buffalo chicken wings with), ¼ cup crumbled blue cheese, 1 tablespoon minced scallion greens, and 1 tablespoon minced parsley to the filling.