How to Make Deviled Eggs: the Other Half Dozen
More Fun Variations on the Always Popular Finger Food
Dec 14, 2008
If you haven't already, check out the basics, the classic recipe, tips on transporting deviled eggs, and a myriad of garnishing ideas in Deviled Eggs 101 – The Devil's Details.
The six recipes detailed in this article are:
- 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
Find the following in the companion article: Deviled Eggs: A Devil's Dozen Ways.
- 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
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:
Spicy Roasted Pepper Deviled Eggs
- 12 hardboiled egg yolks
- 3 Tbsp mayonnaise
- ½ roasted red bell pepper, puréed
- ¼ tsp each: cayenne, chili powder (or to taste)
- salt and freshly ground pepper to taste
- Garnish with a sliver of fresh red chili pepper
Tokyo Deviled Eggs
- 12 hardboiled egg yolks
- 3 Tbsp mayonnaise
- 3 Tbsp finely chopped scallions
- 1 Tbsp wasabi paste
- 2 tsp fresh ginger grated
- 1 tsp rice vinegar
- salt to taste
Garnish with thin strips of scallion greens, curled
Sesame-Ginger Deviled Eggs
- 12 hardboiled egg yolks
- 2 Tbsp mayonnaise
- 1 tsp dark sesame oil
- 3 Tbsp finely chopped scallions
- 1 Tbsp fresh ginger grated
- 1 tsp rice vinegar
Garnish with a curl of pickled ginger and/or a sprinkle of sesame seeds.
Deviled Eggs with Smoked Salmon
Sturgeon, trout or other smoke fish may be used in place of salmon in this recipe.
- 12 hardboiled egg yolks
- 3 Tbsp mayonnaise
- 3 Tbsp finely chopped scallions
- juice and minced zest of a third of a fresh lemon
- 12 ounces smoked salmon or other smoked fish
Garnish with a sprig of fresh dill when available, or additional lemon zest
Deviled Eggs with Crab, Lobster or Shrimp
When you want to spurge a little...
- 12 hardboiled egg yolks
- ¼ cup mayonnaise
- 3 Tbsp finely chopped celery
- 1 Tbsp finely minced red onion
- 1 Tbsp Dijon mustard
- 2 tsp oregano
- a few drops Worcestershire sauce
- salt and freshly ground pepper to taste
- 12 ounces crab meat, drained (or cooked shrimp or lobster, chopped)
Garnish with a sprig of fresh dill if available.
To Assemble and Serve:
Follow the suggestions for Transporting in Deviled Eggs 101 (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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