Deviled eggs are one of those traditional appetizers that appear on tables at dances, church suppers, family picnics and get togethers of all kinds. They are always pretty, and are always gobbled up. This recipe is for a basic deviled egg, to which you can add whatever you like to jazz it up.
Remove the yolks from 1 dozen halved hard-boiled eggs and put them into a medium size bowl. I like to use a pastry blender to start cutting them up. It works fast and doesn’t make mush.
Then add all of your other ingredients. I used 1/3 cup mayonnaise and 1 rounded teaspoon of yellow mustard. For this batch, I wanted to pipe the yolks into the white halves and pile them up to make them pretty, and I thought I would need the additional bulk, so I added about 2 Tablespoons of softened cream cheese. It turned out that I didn’t need that extra, and I ended up eating several spoonfuls of the yolk mixture because I had too much. I don’t think it improved the texture or the taste any, so I wouldn’t bother with adding cream cheese again. But, try it if you like. Make it your own recipe.
You can see some of the other ingredients that I added in the background. 1 teaspoon each of pickle relish, Worcestershire sauce, Louisiana Hot Sauce, and Turmeric (for color). I also added some curry powder for a change, but turned out I didn’t really like it, so fine, I won’t do that again either. I had to try it, and now I know. I was going to save some of the green part of the green onion out for garnish, but changed my mind and chopped it all up fine and put it all into the yolks. Before calling it done, taste it and see if it needs salt or pepper. The mayo and the Worcestershire and the Hot Sauce are all salty, so you may not need any extra. I added a little extra, but as the night passed and the flavours blended, it seemed to get more salty. So, just a warning – add less than you think you need as the salty taste will intensify after sitting for a while.
Then I put the yolk mixture into my piping bag with a large star tip on the end, and filled the whites up with the yolk mixture. A little sprinkle of paprika for color, and done. Aren’t they pretty? Another good thing about this recipe is that it is diet friendly, high protein and low carb, and Paleo friendly too. You can’t lose with this.
These little eggs are easy to make, and always a hit at any gathering. There are endless variations, so use this as a template, then feel free to customize it to suit your own taste.
- 12 hard boiled eggs, cooled and sliced
- 1/3 cup mayonnaise
- 1 rounded teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 3 green onions, whites and greens, finely chopped
- 1/4 teaspoon turmeric (optional, for color)
- salt and pepper to taste
- paprika to sprinkle over the top for garnish
- Place eggs in a large pot, cover with water, bring to a boil over high heat. Cover pot and remove from heat. Let sit for 16 – 17 minutes.
- Drain the hot water and run cold water into the pot for 3 minutes. Give each egg a little tap against the side of the sink or pot to let the water get under the shell while they cool. Then add ice to the water and let sit until eggs are fully cooled, about 15 to 20 minutes.
- Drain water, peel eggs and cut in half lengthwise. Scoop the yolks into a medium bowl, mash with a pastry blender or fork, then add all remaining ingredients. Taste and add salt and pepper to taste.
- Ad this point, you can decide it you want to leave the mixture as-is, or if you want to try one or two of the add-ins suggested below. Don’t go too crazy, especially if you are making them for company, as not everyone will have the same taste as you.
- Fill the whites with the yolk mixture, either using two spoons (one to scoop and one to push it off the first spoon) or a piping bag and tip. There is enough to pile it up a bit on each egg half.
- Sprinkle with paprika to make them look pretty. Cover and keep cool before serving. If you must cover with plastic wrap, use toothpicks to hold the plastic above the eggs to preserve looks.
- Keep any leftovers in the fridge, and only eat within a couple of days.
Additions you may like include: 1 teaspoon curry powder and 1 Tablespoon chutney for curry eggs, double the hot sauce and sprinkle with Cajun seasoning instead of paprika for spicy eggs, 2 Tablespoons softened cream cheese for a silky texture, 1 Tablespoon rice vinegar if you think they are too bland, 1 Tablespoon sweet green relish if you like pickle…pretty much anything goes. You can vary the toppings too. I saw one where the eggs were topped with crispy crumbled bacon and the green part of green onions. It looked yummy. If you like the taste of something, try it! Just one variation at a time though please.