Deviled eggs

Classic deviled eggs

8 hard cooked eggs, peeled (see directions here)

4 teaspoons softened butter

2 teaspoons Dijon style mustard

1/4 cup mayonnaise

1/4 teaspoon fresh ground black pepper

1/8 teaspoon fresh ground white pepper

1/4 teaspoon kosher salt (or to taste)

1 heaping tablespoon minced fresh chives or parsley (or a combination)

Cajun deviled eggs

4 ounces Andouille sausage (or other spicy, smoked sausage)

8 hard cooked eggs, peeled (see directions here)

1 teaspoon grated lemon zest

4 teaspoons softened butter

2 teaspoons Creole mustard (or other grainy mustard)

1/4 cup mayonnaise

1/8 teaspoon ground white pepper

1/4 teaspoon kosher salt (or to taste)

Bacon and egg deviled eggs

8 hard cooked eggs, peeled (see directions here)

4 teaspoons softened butter

1/4 cup mayonnaise

1 teaspoon horseradish

1/8 teaspoon fresh ground white pepper

1/4 teaspoon kosher salt (or to taste)

3 slices bacon, fried crisp, minced (about 1/4 cup)

1 small tomato, seeded, and minced (about 1/4 cup)

2 teaspoons minced chives

Deviled eggs three ways

For parties, start with 2 dozen eggs and use these┬árecipes for a trio of deviled egg flavors. For the creamiest filling, mix the egg yolks and flavorings with a hand mixer or in the bowl of a stand mixer. If you have a potato ricer with interchangeable disks, use the finest disk and push the yolks through. You’ll get a head start on a really smooth filling.

Classic deviled eggs

Cut the eggs in half and remove the yolks to a medium bowl. Add the butter, mustard, mayonnaise, and seasonings and beat on low speed with a hand mixer until very smooth and thoroughly mixed. Stir in the minced herbs.

Spoon the yolk mixture into a piping bag fitted with a star tip or into a heavy sealable plastic bag. If using the bag, cut off a little from one of the corners to form a small hole. Pipe the yolk mixture into the egg white halves. If you like, scatter some additional chives or scallion greens over the top.

Cajun deviled eggs

Cut the Andouille sausage into 1/2-inch coins and fry in a skillet over medium heat until both sides are browned. Place in the bowl of a small food processor and process until very finely minced. Set aside.

Cut the eggs in half and remove the yolks to a medium bowl. Add the lemon zest, butter, mustard, mayonnaise, and seasonings and beat on low speed with a hand mixer until very smooth and thoroughly mixed. Stir in the minced Andouille.

Spoon the yolk mixture into a piping bag fitted with a star tip or into a heavy sealable plastic bag. If using the bag, cut off a little from one of the corners to form a small hole. Pipe the yolk mixture into the egg white halves.

Bacon and tomato deviled eggs

Cut the eggs in half and remove the yolks to a medium bowl. Add the butter, mayonnaise, horseradish, and seasonings and beat on low speed with a hand mixer until very smooth and thoroughly mixed. Stir in the bacon, tomato, and chives.

Spoon the yolk mixture into a piping bag fitted with a star tip or into a heavy sealable plastic bag. If using the bag, cut off a little from one of the corners to form a small hole. Pipe the yolk mixture into the egg white halves.

 

share:Share on FacebookPin on PinterestShare on TumblrTweet about this on TwitterShare on YummlyEmail this to someone