Did you know we’ve been eating deviled eggs since the early Roman Empire? Every western culture has its own take on the fillings. From sour cream and caviar to soaked bread and mustard, you’ll find the “stuffed” egg is one of the most experimented-on dish in history. In the U.S. today, the deviled egg is traditionally made using mayonnaise, mustard, and paprika. The “deviled” part refers to the addition of some hot ingredient, such as mustard or pepper.
For many, the time around Easter weekend means having lots of hardboiled eggs on hand. Rather than discarding the eggs after the Easter egg hunt, why not try deviling them with some new and unique fillings? Of course, only use hardboiled eggs that have not been left out too long. We’ve gathered some of our own favorite deviled egg recipes to share with you. Enjoy!
Classic Deviled Eggs
For the no-frills, easy-to-make version of deviled eggs, nothing beats the traditional recipe.
Ingredients
6 eggs
2 tablespoons mayonnaise
1 teaspoon yellow mustard
Salt and pepper to taste
Paprika as topping
Directions
Hard boil eggs: Gently place 6 eggs on the bottom of a saucepan in a single layer. Fill saucepan with cold water so that the eggs are just covered over fully by water. Heat water to just before a rolling boil, cover, remove from heat, and let sit for 10 minutes. Fill bowl with ice water and set eggs into cold water for 5 more minutes.
When eggs have cooled to touch, peel, rinse, and dry gently with paper towels. Slice eggs lengthwise and scoop yolks into separate bowl, then place sliced whites in refrigerator to chill.
Crumble the yolks and add the mayonnaise, mustard, salt, and pepper. Mix until blended smooth. Using a scoop spoon, add equal amounts of yolk mixture into the egg whites. Sprinkle with paprika and return to refrigerator until ready to serve. Makes 12 deviled eggs.
Pepper Jack-Chile-Bacon Deviled Eggs
Ingredients
12 eggs
1/3 cup mayonnaise
1/2 teaspoon salt
3/4 cup shredded Pepper Jack cheese
1 4-ounce can diced green chiles
1/4 cup+ real bacon bits (ready-made in a jar, or cook bacon crispy and chop)
Directions
Place eggs in a saucepan and cover with cold water. Bring to a boil. Cover, and let eggs cook at lowest heat setting for 12 minutes. Remove from heat and carefully drain hot water, add ice cubes and cold water to saucepan to cool quickly.
Once cooled, peel, and cut in half lengthwise. Remove yolks to a small bowl. Mix egg yolks with mayonnaise and salt, mix until creamy. Drain chiles reserving liquid. Add 2 tablespoons reserved liquid, or to taste, to mixture. Stir in grated cheese and chiles. Fill egg white halves with the yolk mixture using a spoon or piping bag. Sprinkle crumbled bacon on top. Refrigerate.
Makes 24 deviled eggs.
Lemon-Caper Deviled Eggs
Ingredients
6 hard boiled eggs
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons mayonnaise
1/2 teaspoon freshly ground pepper
2 tablespoons minced fresh chives
2 teaspoons finely minced shallots
1 1/2 tablespoons coarsely chopped capers
1-2 teaspoons fresh lemon juice
1 teaspoon grated lemon zest
Directions
Cut the eggs in half lengthwise. Remove the yolks and place in a bowl. Set aside the egg-white halves. Add the mustard, mayonnaise, pepper, chives (save a few for garnish), shallots, capers and lemon zest to the yolks. Stir to combine until the yolk mixture is smooth and creamy.
Spoon or pipe 1 heaping teaspoonful of the yolk mixture into each egg-white half till slightly mounded. Garnish with chives. Chill for an hour before serving.
Makes 12 deviled eggs.
Crab-Stuffed Deviled Eggs
Ingredients
12 large hard-boiled eggs, peeled
¼ cup mayonnaise
1 1/2 tablespoons chopped fresh tarragon or dill
1 tablespoon minced shallot
2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
8 ounces lump crabmeat
Salt and pepper to taste
Fresh tarragon or dill sprigs (optional)
Directions
Cut eggs lengthwise in half. Scoop out yolks and place in a medium bowl. Place egg-white halves on platter and refrigerate.
Mash yolks with fork. Mix in mayonnaise, tarragon, shallot, lemon juice, and cayenne. Gently mix in crabmeat. Season to taste with salt and pepper.
Mound crab mixture in cavity of each egg-white half. Garnish each with small tarragon or dill sprig, if desired. Cover and refrigerate until ready to service.
Makes 24 deviled eggs.
