So many things to add
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?
Basic Deviled Eggs
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 to 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 three to four 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
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 Tablespoon minced onion
1 Tablespoon minced celery
1/4 cup mayonnaise
1/2 teaspoon 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 to 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 pepper.
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