According to Wikipedia, “Deviled eggs (US) or devilled eggs (UK), also known as stuffed eggs, angel eggs, eggs mimosa, Russian eggs, dressed eggs, picnic eggs are hard boiled eggs shelled, cut in half, and filled with the hard-boiled egg’s yolk mixed with other ingredients such as mustard and mayonnaise, but many other variants exist internationally. Deviled eggs are usually served cold. They are served as a side dish, appetizer, or a main course, and are a common holiday or party food.”
I couldn’t come up with a better description than theirs, but I’d add that every chef, chef wannabe and home cook adds their own touches that make their deviled eggs anything but ordinary.
Some of the exotic ingredients I’ve seen included in other recipes for deviled eggs:
- Greek Yogurt
- Sour Cream
- Cream Cheese
- Sweet Pickle Relish
- Wasabi Powder
- Dill Pickle
- Cayenne Pepper
- Jalapeno/Habanero Chilies
- Chipotle Chilies
- Green Olives
- Black Olives
- Shredded Cheddar or Mexican Blend Cheese
- Poppy Seed
- Minced Onion
The ingredients that people top their deviled eggs with are as diverse as the ones they put inside, but those most commonly found include:
- Old Bay Seasoning
- Curry Powder
- Cayenne Pepper
- Chopped Chives
- Bacon Bits
I prefer mine as simple as can be:
Lisa’s Basic Deviled Eggs
- In a medium saucepan, in about 1 quart of cold water, place fresh eggs (I do 6-12 large or extra large)
- Over medium-high heat, bring pan of eggs & water to a boil
- When you reach a boil, set timer for 20 minutes and reduce heat to medium
- When timer goes off, immediately remove eggs and place into a bowl filled with ice water to stop the cooking process
- Peel the eggs, cut each in half lengthwise and place the yolks in a bowl
- Mash the yolks with a fork then add approximately 1 TBLS Spicy Creole Mustard (I like Zatarain’s)
- Add approximately (to your taste) 2 TBLS (1 TBLS per 6 eggs give or take) Mayonnaise (I like the taste and consistency of Best Foods) and stir with a fork until well blended and you have enough volume to fill all of the halves
- I use a pair of spoons to mound the egg yolk mixture into the empty egg white halves, but you can also put the mixture into a plastic bag (to pipe out with the end snipped off) or a pastry bag with a star tip attached for a neater presentation
I add a turn or two of freshly ground pepper and nothing else, but will occasionally sprinkle a little bit of paprika on the egg white halves BEFORE I fill them with the yolk mixture if I’m feeling fancy.
The temperature deviled eggs are served at is as varied as the ingredients people use to make them. I prefer to loosely cover the eggs and quick chill them in the freezer, if I am short for time, or in the refrigerator for at least an hour before serving.
Chilling Tip: If you don’t have a covered, locking storage/ transportation dish made specifically for deviled eggs, here is a simple way to protect your refrigerator (or freezer) and the food inside from absorbing the overpowering smell of egg: Put a plate inside a gallon sized zip bag then place the eggs on the plate in the bag and close securely before chilling.
Picnic or tailgate tip: Prepare filling and transfer to a plastic zip bag. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.
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