Deviled Eggs
User Reviews
5.0
15 reviews
Excellent
Deviled Eggs
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My favorite way to make deviled eggs! Includes a rich and creamy filling and they're finished with crisp bacon and flavorful chives! Mix up the fillings and toppings to suite your taste (see notes).
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Ingredients
- 7 large eggs, steamed or hard boiled (see notes)
- 3 1/2 Tbsp mayonnaise
- 1 tsp (heaping) Dijon mustard (or more to taste)
- 1 tsp white wine vinegar
- 3 tsp minced fresh chives, divided (or 1 1/2 tsp dried)
- 1/8 tsp cayenne pepper (or to taste)
- Salt and freshly ground black pepper
- 2 lices bacon, cooked and chopped small (optional)
- paprika, for garnish
Instructions
- Peel eggs, then slice into halves.
- Transfer yolks to a small mixing bowl. Use a fork to mash up yolks.
- Add mayonnaise, dijon mustard, vinegar, 2 tsp fresh chives (or 1 tsp dried), cayenne pepper, and season with salt and pepper to taste.
- Stir mixture using a spatula while pressing against sides and bottom of bowl to help smooth lumps. If mixture seems on the dry side (well chilled yolks can do this) you can add a little milk or olive oil, 1 tsp at a time.
- Transfer mixture to a piping bag fitted with a large star tip. Pipe mixture into 12 of the egg whites* (reserve the last 2 for another use).
- Garnish with optional bacon and remaining 1 tsp fresh chives (or 1/2 tsp dried). Sprinkle lightly with paprika to taste and a little more pepper. Serve or refrigerate up to 2 days in an airtight container.
Notes
- STEAMED EGGS
- Fill a pot with 1-inch of water, add steamer basket to pot. Bring water to a boil over medium-high heat.
- Carefully add eggs, cover. Reduce heat to medium and let eggs steam 12 minutes.
- Once time is up carefully remove eggs and transfer to ice water. Let cool 5 minutes.
- HARD BOILED EGGS
- POSSIBLE VARIATIONS
- *Alternatively egg yolk mixture can just be spooned into egg white haves if you don't have a piping bag and tip.
- Fill a pot with 1-inch of water, add steamer basket to pot. Bring water to a boil over medium-high heat.
- Carefully add eggs, cover. Reduce heat to medium and let eggs steam 12 minutes.
- Once time is up carefully remove eggs and transfer to ice water. Let cool 5 minutes.
- Place eggs in medium saucepan, cover with 1-inch of water,
- Heat saucepan over high heat, bring water to a boil.
- Remove pan from heat, cover with lid and let sit for 14 minutes.
- Then transfer eggs to bowl of ice water and let sit 5 minutes before peeling.
- Add some tiny diced pickles or drained pickle relish (sweet or savory depending on what you like).
- Use herbs for extra flavor chives, dill, parsley or tarragon (if you are a fan of that licorice-like taste) are good options.
- Substitute finely minced green onion or red onion in place of chives. Or a few pinches of onion powder.
- For some crunch add finely chopped celery or bell peppers (roasted or raw).
- Add for a boost of flavor add small chopped, cooked bacon, ham, or crab meat.
- Try with another type of vinegar. Red wine or apple cider vinegar are great options.
- Go with a 1/4 tsp of hot sauce such as Tabasco, Tapatio, Sriracha or Cholula in place of cayenne pepper if preferred.
- Use different types of mustard. Prepared yellow, dijon, stone ground, spicy. And of course add more to taste.
- Add other spices you like. Things like curry powder, chili powder, garlic powder, ranch seasoning or old bay will taste great.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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