How Do You Like Your Deviled Eggs?
By Brenda Hyde
Smooth or chunky? No, I'm not asking about your
favorite peanut butter, but rather your preferred
style of deviled eggs. Growing up, I only knew one
type of deviled eggs: hard boiled eggs, Miracle Whip,
yellow mustard, salt and pepper. That's it. No one
fooled with my deviled eggs. As I got older I discovered
people who added relish, onion, or green pepper.
Can you imagine? And even worse, some people
thumbed their nose at Miracle Whip-calling it nasty.
As always, I am amazed at our diverse food culture.
It's fun to learn what some of us consider comfort
food, and our reactions to someone altering what
we know. After all, they ARE only deviled eggs right?
Here is the basic deviled egg recipe with no extras:
1 dozen eggs: boiled, shelled, and cut in half
1 tablespoon mustard
2 tablespoon Miracle Whip or mayonnaise
Salt and Pepper to taste.
Boil the eggs for 12-15 minutes-drain, and place
under running cold water or plunge into a bowl of
ice water until cooled. At this point you can store
them in the refrigerator for 3-4 days before using.
(Hint: use eggs that are at least a week old-they
peel easier than fresh eggs). Crack and peel the
eggs when ready to assemble. Cut lengthwise
in half and gently "pop" the yolk into a bowl. Add the
dressing and mustard, season with salt and pepper
then mash until fairly smooth. Carefully spoon back
into the egg white halves and garnish. You can pipe
the yolk mixture through a pastry bag as well.
Garnishes: Crumbled bacon, paprika, dill sprigs,
nasturtiums, chopped chives, chili powder, capers,
red or green pepper.
Variations to the basic recipe:
-Use yogurt, cream, light mayonnaise or salad
dressing...you can also add a small amount of
softened cream cheese to the mixture.
-You always need a tang of some sort; this can be
curry powder, vinegar, lemon juice or the classic
mustard in any form-Dijon, brown, yellow, honey
mustard or even a little mustard powder.
-Are you a chunky fan? Add minced onion,
green or red pepper, green onions, finely
chopped red onion, chopped olives, green
chilies, capers or celery.
-Feel like making high society deviled eggs? Add
minced lobster, shrimp, smoked salmon or caviar.
Emeril Lagasse, the famous Food Network chef
uses lump crabmeat, real mayonnaise and a garnish
Here are several gussied up recipes to try. After all,
change is not always a bad thing:
12 hard boiled eggs (large)
6 tablespoons mayonnaise or salad dressing
2 teaspoon mustard of your choice
1 teaspoon vinegar
salt and pepper to taste
Prepare eggs as instructed above and mash the
yolks with the above ingredients, except for the
paprika, which you should sprinkle lightly on top
of the eggs after they are assembled.
Curried Deviled Eggs
12 large hard-boiled eggs
1/3 cup mayonnaise/Miracle Whip
2 tablespoons minced green onions
1/2 teaspoon curry powder
Salt and ground black pepper
Prepare eggs as above. Mix the yolks until a
smooth paste forms. Mix in green onion, curry
powder, and salt and pepper to taste. Spoon
the mixture into the egg halves, or pipe using a
pastry bag and star tip. Cover and refrigerate for
up to 8 hours before serving.
Spicy Deviled Eggs
12 large eggs
1/3 cup mayonnaise
1 tablespoon brown mustard
1/2-1 teaspoon hot pepper sauce
1/8 teaspoon each salt and pepper
1/4 teaspoon paprika (to garnish)
Prepare as above. Mash together the yolks
with the mayonnaise, mustard, hot pepper
sauce, salt and pepper. Spoon the filling into
the egg-. Dust with the paprika.
Italian Style Deviled Eggs
12 hard-cooked eggs
1/2 cup Parmesan cheese
1 teaspoon horseradish
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 cup salad dressing or mayonnaise
1/2 teaspoon paprika
1/4 cup black olives, sliced
With a fork, mash egg yolks and add Parmesan
cheese, horseradish, salt, dry mustard, pepper,
and salad dressing (or mayonnaise). Spoon
into the egg white halves. Garnish with paprika and
the sliced olives.
Savory Deviled Eggs
1 Tbsp. minced onion
1 Tbsp. minced celery
1/4 cup mayonnaise
1/2 tsp. ground white pepper
salt to season
dash of Tabasco Sauce
Mash all together well, and fill egg halves.
Garnish as desired.
Low Fat Deviled Eggs
12 hard boiled eggs
1 8 ounce package fat free creamed cheese
2 tablespoons of fat free Miracle Whip
1 teaspoon Dijon style mustard
1 tablespoon drained sweet pickle relish
Mix all ingredients with the yolks of the eggs
until fairly smooth, and spoon into egg halves.
Deviled Eggs-Mexican Style
12 hard cooked eggs
5-6 tablespoons mayonnaise
4 tablespoons of chopped red bell pepper
4 tablespoons of finely chopped green bell pepper
4 tablespoons of finely chopped celery
4 teaspoons of minced green onion
1 teaspoon seeded and minced jalapeno pepper
A dash of chili powder and hot sauce
A dash of Worcestershire sauce
Add the egg yolks to small mixing bowl and mash
in the remaining ingredients. Spoon an equal amount
mixture into each egg white half. Cover and refrigerate
until ready to serve. To serve, garnish with diced red
Brenda Hyde is a freelance writer, wife and mom
to three kids living in the Midwest United States.
For more old fashioned recipes and their variations
visit Brenda at http://oldfashionedliving.com/recipes.html