Deviled Eggs

BBQ Ranch Deviled Eggs

8 large eggs - hard-boiled and peeled
1 T. mayonnaise
1 teaspoon Dijon mustard
3 T. ranch dressing
3 T. prepared BBQ sauce
2 green onion - finely chopped
Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter. (Cover the platter with rinsed, uncooked white beans if you want to keep the egg whites from slipping around.) Use a fork to mash the yolks and mix in the mayonnaise, mustard, and ranch dressing. Place the yolk mixture into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites. Drizzle the BBQ sauce over the eggs using a squeeze bottle (or make another little pastry bag and cut out just a tiny tip for the sauce). Sprinkle with the green onions and serve.
Cook’s Note: For perfect boiled eggs, place the eggs in a single layer in a large saucepan and cover with cold water. Bring to a boil and boil for 1 minute. Cover, turn off flame, and allow to sit undisturbed for 13 minutes. Rinse in cold water and peel.

BLT Deviled Eggs

6 large eggs - hard-boiled and peeled
1/4 cup mayonnaise
3 slices bacon - cooked and crumbled plus more for garnish, if desired
2 cherry tomatoes - seeded and finely chopped
1 T. dried parsley flakes
Salt
freshly ground black pepper
Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl. Mash the yolks with a fork and stir in the mayonnaise, bacon, tomatoes, and parsley. Add salt and pepper, to taste, and blend well.
Fill the egg whites evenly with the yolk mixture and garnish with bacon, if desired. Arrange them in a container and store, covered, in the refrigerator until ready to serve.

Deviled Eggs with Crab

4 ounces lump crabmeat
1/2 stick celery - finely chopped
2 T. mascarpone cheese - at room temperature
1 T. mayonnaise
1 T. sour cream
1 T. Dijon mustard
1 T. fresh lemon juice
3 T. chopped fresh chives
Salt
freshly ground black pepper
6 hard boiled eggs, peeled - halved, and yolks removed
In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves.
Transfer the filled eggs to a platter and serve.

Fried Deviled Eggs

12 eggs
1/4 cup mayonnaise
1 T. Dijon mustard
1 teaspoon fresh lemon zest
1 T. chopped chives
Dash hot sauce
Salt
freshly ground black pepper
1 cup all-purpose flour
2 eggs - beaten
1 cup panko crumbs
Parsley - for garnish
Peanut oil - for frying
Hard boil eggs. Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.
Heat oil in a deep-fryer to 350 degrees F.
In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.
Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.

Green Eggs and Ham

6 hard-boiled egg yolks
1/2 avocado
1/4 cup mayonnaise
2 teaspoons dijon mustard
1 1/2 teaspoons cider vinegar
1/2 cup chopped mixed herbs
1/2 t. chopped garlic
salt
pepper
Puree in a food processor. Divide among the egg whites. Crisp
3 slices prosciutto
in a skillet; crumble over the eggs.

Holiday Horseradish Deviled Eggs

4 slices bacon
6 eggs
3 T. mayonnaise
1/2 teaspoon cayenne
2 T. prepared mustard
1 T. prepared horseradish
Pinch salt
Pinch cracked black pepper
2 T. thinly sliced scallion greens
Preheat the oven to 400 degrees F.
Put the bacon on a sheet tray lined with a wire rack and bake until crisp, about 18 to 22 minutes Remove the bacon from oven, allow to cool and then crumble.
Put the eggs in a small saucepan and cover them with salted water. Bring the water to a boil over medium heat, then cover, and remove the saucepan from the heat. Allow the eggs to sit for 10 minutes. Remove eggs from pan and shock in ice water. Peel the eggs and cut in half. Remove the yolks to a medium-sized bowl. Add the mayonnaise, cayenne, mustard, horseradish, salt, and pepper. Mix until smooth and creamy. Put the mixture into a piping bag. Arrange the egg whites on a serving platter. Pipe a heaping tablespoon of the egg yolk mixture into each of the egg whites. Sprinkle each egg with some bacon and scallions. Serve.

Southwestern Deviled Eggs

6 large eggs - hard-boiled and peeled
1/3 cup mayonnaise
3 T. shredded Cheddar
2 T. salsa
1 1/2 T. sour cream
1 T. chopped green onion - plus more for garnish, optional
1 teaspoon ground cumin
Salt
freshly ground black pepper
Halve eggs lengthwise. Remove yolks and add to a small bowl. Mash the yolks with a fork and stir in the mayonnaise, Cheddar, salsa, sour cream, green onion, and cumin. Add salt and pepper, to taste, and blend well.
Fill the egg whites evenly with yolk mixture and garnish with additional green onions, if desired. Arrange in a container and store, covered, in the refrigerator until ready to serve.

Tarragon Deviled Eggs

6 large eggs
Kosher salt
freshly cracked black pepper
1 T. Dijon mustard
1 T. minced shallot
1 T. finely chopped sweet gherkins - plus 1-teaspoon brine
2 teaspoons finely chopped tarragon - plus 12 tarragon leaves, for garnish
Hard boil eggs. Cool the eggs down in cold water, then peel and split lengthwise. Remove the yolks to a bowl and reserve the whites. Using a fork, mash the yolks with salt, pepper, to taste, and Dijon until smooth. Add the shallot, gherkins, brine and tarragon and stir to combine. If too thick, add a teaspoon more of gherkin brine liquid. Spoon into a resealable plastic bag and cut off a corner. Pipe the yolk mixture into the egg white halves. Top each half with a tarragon leaf. Arrange on a serving platter and serve.

Traditional Southern Deviled Eggs

7 large eggs - hard boiled and peeled
1/4 cup mayonnaise
1 1/2 T.s sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper - for taste
Paprika - for garnishing
Sweet gherkin pickles sliced - for garnishing
Pimentos - for garnishing
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator. Print this post