OK, I admit it. While most people’s minds are on all sorts of decadent chocolate treats in anticipation of Easter, all I’m thinking about is what rendition of deviled eggs I’m going to make once all the celebrating is over. Usually, I conjure up a new twist on egg salad for my eldest daughter to take to school the next day, but this year, I’m thinking ahead to picnic season and visualizing a pretty platter of sunny, overstuffed eggs with yummy fillings like smoked salmon and caviar; Gruyère and applewood bacon; or lobster, basil and olive oil—plus a blushing hunk of char-grilled, rosemary- and garlic-infused leg of lamb and a side of baked goat cheese with basil-mint pesto.
None of the above is as difficult to make as it sounds, and even if you don’t crave all those highfalutin ingredients, nothing says “home cooking” like a fresh, creamy deviled egg. The trick is to start with older, uncracked eggs that’ve been brought to room temperature. Cover with lightly salted water to avoid cracking, and bring to a boil for 30 seconds. Once the bubbles are rolling at full tilt, turn the burner off and let sit, still covered, for 15 minutes. This is a pretty foolproof way to avoid gray yolks. And, if it’s good enough for Martha Stewart, it’s good enough for me. (Plus, I’ve done this a zillion times, and it really does work.)
So now that you’ve whet your appetite on my personal selection of egg metamorphosis, here are a few other recipes that are worth a perusal. I’m pretty sure you’ll find that these easy-to-make delicacies please a crowd no matter what season it is. Pair with crispy, buttermilk fried chicken, a thick slice of ham warmed up on the grill, or a pan-seared fillet of salmon, with a green salad in a simple but tangy vinaigrette, and you’ve got as close to the perfect summertime meal as possible without having to wait for 70 degree-plus weather.
Crabmeat Deviled Eggs
• 1 dozen hard-boiled eggs, shelled, cut in half lengthwise
• 1/4 cup mayonnaise
• 1/2 lb. lump crabmeat, picked over
• 1 tsp. minced garlic
• 1 tbsp. minced capers
• 2 tbsp. caper juice
• Salt
• Freshly ground black pepper
• 2 oz. caviar
Preparation:
1. Carefully remove yolks from egg-white halves. Set egg-white halves aside.
2. Place yolks in mixing bowl. Mash yolks with fork.
3. Stir in mayonnaise, crabmeat, garlic, capers and caper juice. Mix well.
4. Season with salt and pepper.
5. Spoon crabmeat deviled egg mixture into egg-white halves.
6. Chill until ready to serve. Garnish with caviar.
Visit deviledeggrecipes.net.
Buffalo Deviled Eggs
• 12 hard-boiled eggs, peeled
• 1/2 cup blue cheese, crumbled
• 1/2 cup mayonnaise
• 3 tsps. dried parsley
• 2 celery stalks, finely minced
• 1 tsp. Tabasco sauce
• Salt and pepper to taste
• Paprika (optional)
Preparation:
1. Cut peeled eggs in half lengthwise, and place yolks in a mixing bowl. Set the whites aside.
2. Mash yolks with the back of a fork, and add blue cheese, mayonnaise, parsley, celery and Tabasco. Mix well, and salt and pepper to your liking.
3. Spoon or pipe the filling back into egg whites.
4. Cover and refrigerate at least 1 hour before serving.
Bacon Horseradish Deviled Eggs
• 12 hard-boiled eggs, peeled
• 1/2 cup mayo
• 1 tbsp. prepared horseradish
• 1/4 cup sour cream
• 1 tbsp. Dijon mustard
• 4 sliced, cooked crumbled bacon
• 3 minced green onion stalks
• Salt and pepper to taste
Preparation:
1. Cut peeled eggs in half lengthwise, and place yolks in a mixing bowl. Set the egg whites aside.
2. Mash the yolks with the back of a fork, and add mayo, horseradish, sour cream, Dijon, bacon and green onion. Mix well, and salt and pepper to taste.
3. Spoon or pipe the filling back into egg whites.
4. Cover and refrigerate at least 1 hour before serving.
Indian Deviled Eggs
• 6 hard-cooked eggs
• 3 tbsps. plain yogurt
• 1 tbsp. chopped chutney
• 1/2 tsp. curry powder
• Salt and pepper to taste
• Chopped peanuts (garnish)
Preparation:
1. Cut peeled eggs in half lengthwise, and place yolks in a mixing bowl. Set the whites aside.
2. Mash the yolks with the back of a fork, and add yogurt, chopped chutney and curry powder. Mix well, and salt and pepper to taste.
3. Spoon or pipe the filling back into egg whites, and sprinkle with chopped peanuts.
4. Cover and refrigerate at least 1 hour before serving.
Visit deviledegg.org.
FAB Deviled Eggs
According to this next recipe’s creator, the reason these eggs are so “fab” is the addition of butter (a tip that was handed down by another fab culinary artwork, Julia Child.) And the directions couldn’t be easier.
• 1 dozen cooled egg yolks, mashed
• Real mayonnaise (Nothing fat free; it doesn’t react well with egg yolks and can make them grainy.)
• 2 tsps. DRY mustard
• 1 tsp. softened butter (You can add as much as 2 tsps., if desired.)
• 1 tsp. dill (Fresh dill is preferred, but I always use dried dill and it works wonderfully.)
• Salt and Pepper
• Paprika for color
Preparation:
1. Mix in a bowl mashed egg yolks, real mayonnaise (add just enough mayo to bind yolks together, keeping them still rather dry; start with a heaping tablespoon), dry mustard, dill, salt and pepper. Mix ingredients by hand, adding softened butter last. (Using a mixer will often overbeat your mayonnaise, and it can separate.)
2. Scoop mixture into egg halves, add paprika for color, and enjoy!
(Courtesy of author Kristen Herreid Hagopian)
