Deviled Eggs Three Ways
These deviled egg recipes are a great way to spice up a classic favorite.
About a year ago, we started making recipe videos to accompany each recipe in Aberdeen Magazine. Making these videos has been a lot of fun, but one small problem we encountered was figuring out where to record them. We reached out to the K.O. Lee Aberdeen Public Library and they have graciously lent their kitchen space to us. It’s been a game changer!
On January 30, we hosted our first live recipe at the library. We were told to make something that’d be easy to share, since the chairs at these events fill up fast. And they weren’t kidding – we had quite the warm welcome, and there wasn’t a scrap of food left by the time our tutorial had concluded. Deviled eggs seemed like an easy thing to pass around, so we thought that we’d make them three different ways. These deviled egg recipes were a hit with our audience, and we’re sure that you’ll enjoy them too.
Classic Deviled Eggs
Ingredients
- 1 dozen large eggs
- Salt for the water
- 1 tbsp white vinegar
- ½ c of mayo plus more to taste
- ¼ c of yellow mustard plus more to taste
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp Tabasco sauce or any other hot sauce
- Paprika optional
Instructions
- Set your eggs out at room temperature for at least 1 hour, up to 6 hours.
- Place your eggs in a large pot and fill with water until the eggs are just submerged. Bring pot to a rolling boil, kill the heat and let rest in the pot for 15 minutes. Transfer eggs to a bowl with ice water and let sit for 5 minutes.
- Peel eggs and halve them. Place the yolks in a bowl and set the whites on a tray to the side. Mash yolks with a fork until broken and fluffy.
- In the bowl with the yolks, add mayo, mustard, salt, pepper and tabasco. Mix until the texture is thick, but smooth. If needed, you can add extra of any of these ingredients to achieve this consistency. (mayo and mustard do intervals of ½-1 tablespoon)
- Place mixture in a piping bag or a gallon food storage bag and cut a corner off to pipe the mixture. Arrange the whites on a plate and pipe the filling into the holes. Garnish with paprika. Serve immediately.
Notes
This can be prepared up to 24 hours in advance if need be. Once you halve your whites, place them in an airtight container lined with paper towels. Combine the filling mixture and place in piping bag or food storage bag (keep it sealed) and refrigerate them. When ready to serve, simply pipe the filling into the egg white halves arranged on a plate.
Salmon Deviled Eggs
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tbsp red onion finely chopped
- 1 tspDijon mustard
- 1 tsp lemon juice
- 1 tsp finely chopped dill
- Salt and pepper to taste
- 2 oz smoked salmon
- 1 tbsp capers
- Extra dill for garnish
Instructions
- Set your eggs out at room temperature for at least 1 hour, up to 6 hours.
- Place your eggs in a large pot and fill with water until the eggs are just submerged. Bring pot to a rolling boil, kill the heat and let rest in the pot for 15 minutes. Transfer eggs to a bowl with ice water and let sit for 5 minutes.
- Peel eggs and halve them. Place the yolks in a bowl and set the whites on a tray to the side. Mash yolks with a fork until broken and fluffy.
- Add mayonnaise, dijon mustard, lemon juice, red onion, dill, salt, and pepper to a bowl. Stir everything together until it is completely smooth.
- Place mixture in a piping bag or a gallon food storage bag and cut a corner off to pipe the mixture. Arrange the whites on a plate and pipe the filling into the holes. Place a piece of smoked salmon on top of each egg, along with a sprinkle of capers and fresh dill.
Avocado Deviled Eggs
Ingredients
- 6 large eggs
- 2 ripe avocados
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1 tbsp chopped cilantro plus leaves for garnish
- 1 serrano or 1/2 jalapeño chile pepper minced
- 1 tbsp chopped chives
Instructions
- Set your eggs out at room temperature for at least 1 hour, up to 6 hours.
- Place your eggs in a large pot and fill with water until the eggs are just submerged. Bring pot to a rolling boil, kill the heat and let rest in the pot for 15 minutes. Transfer eggs to a bowl with ice water and let sit for 5 minutes.
- Peel eggs and halve them. Place the yolks in a bowl and set the whites on a tray to the side.
- Cut the avocados in half and remove the pit. Scoop out avocado flesh and place in a bowl. Roughly mash the avocado with a fork.
- Using your fingers, break up one or two of the cooked egg yolks over the mashed avocado. Reserved the remaining yolks for another use.
- Sprinkle with lemon juice and salt. Stir in the chopped cilantro, pepper, and chives.
- Scoop a generous spoonful of the avocado mixture into each half of hard boiled egg whites. Top with a sprig of fresh cilantro or some chopped chives.
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