Deviled Eggs: A Go Anywhere Instant Party in Your Mouth!
Who doesn’t enjoy a good deviled egg? They’re perfect for potlucks, brunch or as a delightful afternoon snack. Not only are they delicious, they provide endless opportunities for variation.
I prefer to make a fairly basic deviled egg filling so that I can have fun with the toppings.
Following is my deviled egg filling as well some of my favorite garnishes.
Deviled egg ingredients
1 dozen eggs
1/3 cup mayonnaise
1-1/2 teaspoon Walla Walla sweet onion mustard (available at Made in Washington store)
1/4 teaspoon horseradish
1/2 teaspoon dried dill weed
Preparation
Carefully place eggs into a large saucepan. Fill saucepan with water, covering the eggs with 1 inch of water. Add a teaspoon of vinegar to the water to help prevent egg whites from leaking out if any of the shells crack during cooking. Place pan on burner turned to medium-high and bring water to a boil. Once water comes to a boil, turn burner down to low and gently boil eggs for eight minutes. Remove eggs from heat. Run cold water over the eggs to stop the cooking.
Peel the eggs. Using a sharp knife, carefully cut the eggs in half, lengthwise. Gently scoop out egg yoke and set aside in a small bowl.
Arrange the egg white halves on a serving platter.
Blend egg yolk with mayonnaise until moist and smooth. Using a fork, mash the egg yolks and stir in the mustard and dill weed. Using a small spoon, re-fill the eggs with the yolk mixture.
Keep refrigerated until ready to serve. Makes 2 dozen deviled eggs.
Suggested garnishes
- Dollop of whitefish or lumpfish caviar, your choice of color
- Dusting of paprika
- Wisp of fresh dill weed
- Green onion curl*
- Thick-sliced bacon, pre-cooked and finely chopped
- Small spoonful of lump crabmeat
- Anchovy curl
- Fresh shrimp
- Dollop of mango chutney or salsa
- Capers
- Sliver of a nice blue cheese
- Sliced kalamata olive or other black olive
*To make the green onion curls, using a paring knife, cut off 1-1/2 inches of the green end of the onion. Make lengthwise cuts into the onion piece, without cutting all the way through, forming curls.
Pictured in the accompanying photo, these are the five ways the deviled eggs were garnished:
- Dollop of caviar
- Dusting of paprika
- Wisp of fresh dill weed
- Sprinkling of bacon bits
- Green onion curls
Do you have a favorite deviled egg recipe? If so, please share in the comments.
Kelly Lenihan ©2009 All Rights Reserved
