Deviled Eggs
A Little Personal History:
Whether it’s the name, variety of ways to make them; I do love deviled eggs. Anytime, day or night. I really enjoy serving them Smörgåsbord style … placing all the “optional” toppings as side dishes so guests can add any combination to “personalize” it to suit their mood. My own favorite is with smoked salmon and capers on top?
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Passive Time | 1 hour |
| Servings |
people
|
Ingredients
- 12 hard-boiled eggs peeled
- 1 tablespoon baking ssoda
- 2 trays of ice cubes
“Deviled Filling” Sauce
- ¼ cup mayonnaise
- 2 tablespoon cream cheese room temp
- 2 teaspoon Champagne Mustard Sauce Dijon or yellow mustard
- 1 garlic clove pressed or grated
- 2 tablespoon grated onion
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh squeezed lemon juice optional
- 1 tablespoon Scorching Hot Sauce Or to taske
- Salt & Pepper to taste
- paprika for dusting
Toppings & Garnish (Optional)
- Smoked salmon sliced or diced
- bacon chopped
- Capers whole or chopped
- Sweet gherkin or dill pickles chopped or sliced
- Stuffed pimento olives or just pimentos chopped or sliced
- Jalapenos Serrano or other hot peppers (sliced thin)
- fresh chives chopped
Ingredients
“Deviled Filling” Sauce
Toppings & Garnish (Optional)
|
Instructions
- In a large pot, arrange raw eggs in a single layer. Add enough cold water to cover in excess of 1 inch. Sprinkle in baking soda. Bring to a rapid, rolling boil over high heat. Turn off heat; let stand uncovered for 15 minutes.
- Place cooked eggs in large bowl. Cover eggs with cold water and tray(s) of ice. Let stand until eggs are cool to the touch.
- While eggs cool, in a medium bowl, with a fork, blend together mayonnaise, cream cheese, mustard, hot sauce, Worcestershire sauce, grated garlic, onion, and lemon. Set “deviled filling” bowl aside.
- After eggs have cooled, peel shells under running water.
- Slice eggs lengthwise and scoop the yolks into “deviled filling” sauce bowl. Set the cooked egg white halves aside.
- With fork, mash and blend “deviled filling” sauce to a soft spreadable consistency.
- Season salt and pepper to taste.
- With a spoon, pastry bag or sandwich baggie snipped in one corner, scoop or sqweeze the “deviled filling” into each egg white half.
- Dust with paprika
- Optionally, top or serve as sides with salmon, bacon, capers, pickles, olives, pimentos and/or chives.
- Refrigerate for 1 hour or till chilled.
Recipe Notes
Advanced Preparation:
- You can prepare up to a day in advance, stored on a plate, cover with plastic wrap, and refrigerated till ready to serve.
- Step 3, the deviled egg “filling”, can be prepared in advance, stored in glass container and refrigerated till ready to make your deviled eggs. This filling also makes for a great sandwich spread.
Tips, Notes, and Variations:
- Often you’ll see recipes with sour cream. I prefer soft cream cheese. Feel free to use either or neither.
- This recipe uses quite a few of my basic sauces. As with all of my recipes, if you don’t have the time or inclination to make my versions, by all means substitute with your favorite store brand.
- When making this dish to serve Smörgåsbord style, I arrange the “basic” deviled eggs on a large platter with the garnishes and toppings in the middle so everyone can add or not what they like.
- For my tried and true way to cook hard boiled eggs, check out Hard Boiled Eggs
You must log in to post a comment.