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Appetizers

A Trio of Deviled Eggs

A Trio of Deviled Eggs

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizers
Servings 12 deviled egg halves

Ingredients
  

  • 6 large eggs
  • a bowl of ice water for cooling boiled eggs
  • kosher salt
  • pepper freshly-ground, to taste

CLASSIC

  • 2 tbs mayonaise
  • 2 tbs sour cream
  • 1 1/4 tsp Dijon mustard
  • paprika Hungarian, to garnish (optional)
  • fresh herbs such as dill, to garnish (optional)

BACON-HORSERADISH-CHIVE

  • 2 tbs mayonnaise
  • 2 tbs sour cream
  • 1/2 tsp Dijon mustard
  • 2 tsp horseradish cream-style, plus additional to taste
  • 2 tbs bacon crisp-cooked, finely chopped, plus additional to garnish
  • 1 tbs chives fresh, chopped, plus additional to garnish

BASIL-GARLIC

  • 1/4 cup mayonnaise
  • 1 1/2 tsp olive oil extra-virgin, divided
  • 1 small clove garlic minced
  • 1 tbs basil chopped, fresh
  • 1/8 tsp lemon juice fresh, (small squeeze)
  • 1 tbs panko breadcrumbs, unseasoned
  • 1 tsp Parmigiano-Reggiano
  • 1/8 tsp lemon zest grated (pinch)

Instructions
 

  • Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover pot completely, lower heat, and simmer for 30 seconds. Remove from heat and let stand, covered, 12 minutes. Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cool running water. Slice eggs in half lengthwise and fill according to your choice

CLASSIC

  • In a large bowl, use a fork or small whisk to mash together 6 full egg yolks, mayonnaise, sour cream, and Dijon mustard until smooth. For a very smooth and creamy filling, you can use a use a hand mixer (my preferred method) or a food processor. Season to taste with salt and pepper.
  • Using a spoon, a pastry bag fitted with a star or plain tip, or a zip-top plastic bag with one bottom corner snipped off, fill each egg with some of the yolk mixture. If desired, sprinkle each Deviled Egg with a pinch of paprika or chopped fresh herbs.

BACON-HORSERADISH-CHIVE

  • Following "classic" method above, combine 6 full egg yolks, mayonnaise, sour cream, Dijon mustard, cream-style horseradish, bacon, and chives. Season to taste with salt and pepper, adding additional horseradish if you prefer a spicier filling. Fill each egg with some of the yolk mixture and, if desired, garnish with additional bacon and chives.

BASIL-GARLIC

  • Following "classic" method above, combine 6 full egg yolks, mayonnaise, 1 teaspoon extra-virgin olive oil, garlic, basil, and lemon juice. Season to taste with salt and pepper.
  • In a small skillet over medium heat, warm remaining 1/2 teaspoon olive oil. Add bread crumbs and stir to combine, until crumbs are lightly toasted. Transfer to a bowl and season with a pinch of salt and a few grinds of black pepper. Let cool. Stir in Parmigiano Reggiano and lemon zest.
  • Fill egg halves with garlic-basil yolk mixture. Sprinkle each egg with breadcrumbs just before serving.
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