Deviled Eggs 5 Ways
"This recipe will produce enough deviled eggs for a party tray. Chill covered until ready to serve."
- Ready In:
- 30mins
- Ingredients:
- 22
- Yields:
-
60 half eggs
ingredients
- 30 hard-boiled eggs, peeled
-
Basic Deviled Egg
- 3 tablespoons mayonnaise or 3 tablespoons salad dressing
- 1 teaspoon stone ground mustard
- 1⁄4 teaspoon salt
-
Curried Devil Eggs
- 3 tablespoons mayonnaise or 3 tablespoons salad dressing
- 1⁄2 teaspoon stone ground mustard
- 1 1⁄2 teaspoons curry powder
- 1⁄4 teaspoon salt
-
Pickled Onion and Horseradish Deviled Eggs
- 3 tablespoons mayonnaise or 3 tablespoons salad dressing
- 1 teaspoon horseradish sauce, drained
- 1⁄4 teaspoon salt
- 1 slice pickled onion, minced
-
Fire and Smoke Deviled Eggs
- 3 tablespoons mayonnaise or 3 tablespoons salad dressing
- 1 chipotle chile in adobo, minced
- 1 teaspoon adobo sauce
- 1⁄4 teaspoon salt
-
Salmon-Wasabi Deviled Eggs
- 3 tablespoons mayonnaise or 3 tablespoons salad dressing
- 1 tablespoon smoked salmon, diced
- 1 shallot, diced
- 1⁄4 teaspoon salt
- 1 teaspoon fresh dill, minced
- 1⁄2 teaspoon wasabi powder
directions
- Basic: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in ingredients and then fill 12 egg whites with the egg yolk mix.
- Curried: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in mayo, mustard, curry powder and salt and then fill 12 egg whites with the egg yolk mix.
- Pickled: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in mayo, horseradish sauce and salt and then fill 12 egg whites with the egg yolk mix. Top with minced pickled onion.
- Fire: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in mayo, pepper, adobo sauce and salt and then fill 12 egg whites with the egg yolk mix.
- Salmon: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in mayo, salmon, shallot and salt and then fill 12 egg whites with the egg yolk mix. Top with dill and some wasabi powder.
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Reviews
-
Made the horseradish version, and loved the flavor it added, but I definitely had to increase it to be able to taste it (if I had made a full recipe it would equate to my adding 3 tablespoons). I used horseradish, not horseradish sauce though, so I would think you would need to add even more if you were using the sauce. But in order to compensate for not using the sauce, I did add 2-3 times the mayo. With a little tweaking, this is a definite keeper.
