I only recently discovered my love for deviled eggs, and now I can't let springtime pass without making and/or enjoying them several times. The great thing about them is that you can make as little as 2 and as many as 2 dozen (or more - especially if you have someone to help you peel them, which is my least favorite part!) And, if you want to please several different palates like I did for Easter, you can easily make different types. Just divide your cooked yolks into different bowls and make three different fillings. Mine all started with the same - 1 tablespoon of mustard per 2 cooked yokes - and then the additions started. Enjoy!
Sriracha Deviled Eggs
2 hard boiled eggs
1 tablespoon mayo
1 1/2 teaspoons Sriracha
Salt and pepper to taste
Chopped green onion
Dash cayenne pepper
Half the hard boiled eggs and scoop out the yolks, careful to keep the white in tact. Place yolk in a bowl with the mayo and mash and stir with a fork until smooth. Add the sriracha, salt and pepper and stir. Place in a baggie with one of the corners snipped off (so the diameter of the hole is about 1 centimeter). Pipe filling evenly into the 4 egg halves, then top each with green onion and a dash of cayenne.
Twice the Truffle Deviled Eggs with Parmigiano Reggiano
2 hard boiled eggs
1 tablespoon mayo
1 teaspoon truffle salt
1/2 teaspoon truffle oil
1/2 ounce shaved Parmigiano Reggiano
Half the hard boiled eggs and scoop out the yolks, careful to keep the white in tact. Place yolk in a bowl with the mayo and mash and stir with a fork until smooth. Add truffle salt and oil to mixture and stir to combine. Place in a baggie with one of the corners snipped off (so the diameter of the hole is about 1 centimeter). Pipe filling evenly into the 4 egg halves, then top with shaved parm.
Double Mustard Deviled Eggs with Pickled Red Onion
2 hard boiled eggs
1 tablespoon mayo
2 teaspoons Dijon mustard
1 teaspoon grainy German mustard
4 slivers pickled red onion (I do this quick method from Bon Appetit)
Half the hard boiled eggs and scoop out the yolks, careful to keep the white in tact. Place yolk in a bowl with the mayo and mash and stir with a fork until smooth. Add both mustards and stir to combine. Place in a baggie with one of the corners snipped off (so the diameter of the hole is about 1 centimeter). Pipe filling evenly into the 4 egg halves, then top with pickled onion sliver.
No matter which way you crack it, deviled eggs are delicious! What's your favorite combo?
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