Deviled Eggs, Three Ways

"One of my absolute favorite things to make for a summer party is deviled eggs. I make them with different seasonings every time—they're versatile and delicious! Plus, now that I'm raising chickens, I've got so many eggs!"

Cathy Erway, Not Eating Out in New York

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Ingredients

4 hard-boiled eggs, peeled and halved lengthwise, for Thai Red Curry Deviled Eggs		4 hard-boiled eggs, peeled and halved lengthwise, for Japanese Wasabi Deviled Eggs
1 teaspoon fresh lime juice, for Thai Red Curry Deviled Eggs		1/4 teaspoon wasabi powder, for Japanese Wasabi Deviled Eggs
2 tablespoons mayonnaise, for Thai Red Curry Deviled Eggs		1 teaspoon rice vinegar, for Japanese Wasabi Deviled Eggs
4 hard-boiled eggs, peeled and halved lengthwise, for Chinese Five-Spice Deviled Eggs		Pinch of salt, for Japanese Wasabi Deviled Eggs
1/8 teaspoon (or a couple shakes) five-spice powder, for Chinese Five-Spice Deviled Eggs		Pinch of Sugar, for Japanese Wasabi Deviled Eggs
Pinch of salt, for Chinese Five-Spice Deviled Eggs		2 tablespoons mayonnaise, for Japanese Wasabi Deviled Eggs
1 thin scallion or a small handful of chives, finely chopped, for Chinese Five-Spice Deviled Eggs		1 teaspoon red curry paste, for Thai Red Curry Deviled Eggs
2 tablespoons mayonnaise, for Chinese Five-Spice Deviled Eggs

directions

Total:

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1
To make Thai Red Curry Deviled Eggs: Blend yolks with the rest of the ingredients. Fill in egg white halves.
2
To make Chinese Five-Spice Deviled Eggs: Blend yolks with the rest of the ingredients, saving some of the scallion/chives for garnish on top (optional). Fill in egg white halves.
3
To make Japanese Wasabi Deviled Eggs: Blend yolks with the rest of the ingredients. Fill in egg white halves.

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Deviled Eggs, Three Ways

Ingredients

directions