Deviled Eggs Three Ways

There are some foods that I go to write about and then stop myself because I think, “Everyone knows how to make that mundane food.” And then I go out to a nice dinner or a fancy event and sample said food and it's awful. This inevitably leads to the realization that people really could use a how-to on basic foods, like deviled eggs for instance.


I've decided to give them to you three ways. All three are incredibly tasty. If you take care in using all the elements that make this a tried and true dish, I promise you'll come out on top.


Deviled Eggs Three Ways

Classic
12 eggs
½ tablespoon paprika
¼ tablespoon garlic powder
1 teaspoon pepper
1 teaspoon red pepper flakes
1 teaspoon cayenne pepper
2 tablespoons Dijon mustard
½ tablespoon salt*
½ cup mayonnaise*

*You may need more of these ingredients, plan on tasting/adjusting as needed.

Hard boil your eggs. Let them cool, gently take off the shell, and slice them in half lengthwise. Divide the yolks and the whites, setting aside the whites and combining the yolks in a mixer.

To the mixer, add all remaining ingredients. Whip on a medium speed for 4-5 minutes, or until light. Taste, adjust the salt/mayonnaise level as needed. The filling should be light and creamy.

Spoon filling back into the whites and refrigerate for 1 hour before serving.


Jalapeño Cilantro
12 eggs
1 jalapeño
1 cup fresh cilantro leaf
2 tablespoon Dijon mustard
½ tablespoon paprika
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon red pepper flakes
1 teaspoon cayenne pepper
½ tablespoon salt*
½ cup mayonnaise*

*You may need more of these ingredients, plan on tasting/adjusting as needed.

Hard boil your eggs. Let them cool, gently take off the shell, and slice them in half. Divide the yolks and the whites, setting aside the whites and combining the yolks in a mixer.

Dice jalapeño and cilantro.

To the mixer, add jalapeño, cilantro, and all remaining ingredients. Whip on a medium speed for 4-5 minutes, or until light. Taste, adjust the salt/mayonnaise level as needed. The filling should be light and creamy.

Spoon filling back into the whites and refrigerate for 1 hour before serving.


Sun Dried Tomato
12 eggs
1 tsp tomato paste
3 sun dried tomatoes
¼ fresh basil
2 tablespoons Dijon mustard
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon red pepper flakes
1 teaspoon cayenne pepper
½ tablespoon oregano
½ tablespoon salt*
½ cup mayonnaise*

*You may need more of these ingredients, plan on tasting/adjusting as needed.

Hard boil your eggs. Let them cool, gently take off the shell, and slice them in half. Divide the yolks and the whites, setting aside the whites and combining the yolks in a mixer.

Dice sun dried tomatoes and basil.

To the mixer, add tomatoes, basil, and all remaining ingredients. Whip on a medium speed for 4-5 minutes, or until light. Taste, adjust the salt/mayonnaise level as needed. The filling should be light and creamy.

Spoon filling back into the whites and refrigerate for 1 hour before serving.

 

 

Elena Rosemond-Hoerr is a writer and photographer and can be found on her own website, biscuitsandsuch.com.

PLUS:
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Best of iVillage: Party Appetizers
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See all of Elena's posts here

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