How to Make Deviled Eggs – A Devil's Dozen Ways
Twelve Steps to Temptation: Variations on the Classic Finger Food
Dec 14, 2008
If you haven't already, check out the basics, the classic recipe, tips on transporting deviled eggs, and a wealth of garnishing ideas in Deviled Eggs 101 – The Devil's Details.
You may find a new favorite among these. Consider making up two or three to offer a variety of flavors. The first six are below:
- Lemon-Peppered Deviled Eggs
- Crunchy Veggie Deviled Eggs
- Deviled Eggs with Fresh Garden Herbs
- Curried Deviled Eggs with Chutney
- Avocado Deviled Eggs – Southwest Style
- Deviled Eggs with Asparagus
Find the following in the companion article:Deviled Eggs: the Other Half Dozen.
- Deviled Eggs Hamming it Up
- Spicy Roasted Pepper Deviled Eggs
- Tokyo Deviled Eggs
- Sesame-Ginger Deviled Eggs
- Deviled Eggs with Smoked Salmon
- Deviled Eggs with Crab, Lobster or Shrimp
Each of these recipes is scaled for a dozen eggs, which should yield about 20 appetizer portions. The math whizzes among readers will see a dozen eggs in the ingredients and calculate that should make 24 appetizers rather than 20. Stuff happens. The devil does wield power. Eggs crack while boiling or peel less than perfectly. And besides, the cook must yield to temptation and taste-test the finished product. Be sure to follow the tips in How to Boil an Egg.
- Carefully cut each egg in half lengthwise and pop out the egg yolk into your mixing bowl. Reserve the whites until you're ready to serve (in a zip lock bag if you'll be transporting to the party).
- Mash the egg yolks together the filling(s) of your choice. Transfer the filling to a zip lock bag and refrigerate until you're ready to serve. When you're ready, follow the directions To Assemble and Serve below.
The Fillings:
The classic recipe for Deviled Eggs appears in the parent article linked above: Deviled Eggs 101 – The Devil's Details.
Lemon-Peppered Deviled Eggs
- 12 hardboiled egg yolks
- 2 Tbsp mayonnaise
- juice and minced zest of a third of a fresh lemon
- salt to taste
- additional zest curls for garnish
- freshly ground black pepper or lemon pepper for garnish
Crunchy Veggie Deviled Eggs
- 12 hardboiled egg yolks
- ¼ cup mayonnaise
- 1 Tbsp each finely chopped red and green bell pepper and scallion
- 1 Tbsp each finely chopped celery and scallion
- 2 tsp prepared mustard
- salt to taste
These are colorful enough that no garnish is required, but a celery leaf will work.
Deviled Eggs with Garden Fresh Herbs
When the season allows, this is a great way to show off the fresh herbs you have from your garden.
- 12 hardboiled egg yolks
- ¼ cup mayonnaise
- 3 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh chives
- ¼ tsp each chopped fresh dill, thyme, basil and sage
- Salt to taste
- Garnish with 1½ inch lengths of snipped chives
Curried Deviled Eggs with Chutney
- 12 hardboiled egg yolks
- ¼ cup plain yogurt
- 3 Tbsp minced scallions
- 2 tsp curry powder
- Salt and freshly ground black pepper to taste
- Garnish with a dab of mango chutney
Avocado Deviled Eggs - Southwest Style
- 12 hardboiled egg yolks
- ¼ cup mayonnaise
- 2 tsp fresh lime juice
- ½ tsp hot pepper juice
- ¼ tsp each: cayenne, chili powder (or to taste)
- salt and freshly ground pepper to taste
- 1 avocado, thinly sliced for garnish
Deviled Eggs Hamming it Up
- 12 hardboiled egg yolks
- ¼ cup mayonnaise
- ½ tsp dried dill weed, crumbled or 1 tsp fresh
- 3 oz cooked ham, finely chopped or deviled ham or crumbled crisp bacon
- Salt and freshly ground black pepper to taste
Deviled Eggs with Asparagus
- 12 hardboiled egg yolks
- ¼ cup mayonnaise
- 3 spears cooked asparagus, chopped
- 1 tsp finely minced red onion
- 1 tsp Dijon mustard
- salt and freshly ground pepper to taste
- 3 rashers crisp cooked bacon, crumbled for garnish
To Assemble and Serve:
Follow the suggestions in Transporting in the Deviled Eggs 101 article (linked above) unless you are making these up to serve immediately.
- Arrange the egg white halves on your serving tray. Snip off one bottom corner of your zip lock back of filling. Depending on how chunky the ingredients of your filling, the hole may need to be as much as half an inch across.
- Grasp the bag and squeeze the filling toward the snipped corner. Position the corner over the target egg and pipe the mixture into the cavity of the egg.
- Add any garnish you desire, serve and watch them disappear. Repeat as necessary to refill the tray.
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