Deviled Eggs

This recipe is from Good and Cheap.

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If this Sunday sees you hosting a gathering of football lovers, may I recommend these deviled eggs? They are a little more fuss than dumping out a bag of chips and dip, but they won’t leave you feeling gross and everyone will be impressed. Plus you need something to do while you wait for the game to start, right? You can even flavor them to honor your favorite team! For the patriots, the classic, mustard with a little pickle, for the Seahawks, maybe a little smoked salmon and dill? Eat well, even on game day.

Deviled Eggs

Print Recipe

6 ideas for the classic finger food of hard boiled eggs with flavored yolks.

• CourseAppetizer, Snack

Servings

24 egg halves

Servings 24 egg halves

Deviled Eggs Print Recipe 6 ideas for the classic finger food of hard boiled eggs with flavored yolks. CourseAppetizer, Snack Servings 24 egg halves Servings 24 egg halves

Ingredients

Base Recipe

• 12 eggs
• Salt and pepper
• 2 scallions finely chopped (optional)
• paprika (optional)

Classic

• 2 Tbsp mayonnaise
• 2 Tbsp mustard
• 2 Tbsp pickle juice, lemon juice or water

Chile and Lime

• 2 Tbsp mayonnaise
• 2 Tbsp lime juice
• 1 jalapeno finely chopped

Curried

• 2 Tbsp mayonnaise
• 2 Tbsp water
• 4 tsp curry powder (or a tsp each of coriander, turmeric, cayenne and cumin)

Ramen-Inspired

• 2 Tbsp mayonnaise
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• chile sauce to taste

Tomato

• 2 Tbsp mayonnaise
• 1/4 cup tomato chopped (or equivalent of tomato sauce)

Chorizo

• 2 Tbsp mayonnaise
• 2 Tbsp chorizo cooked
• 1 tsp smoked paprika

Instructions

1. Place a layer of eggs at the bottom of a pot that is large enough to fit them with a bit of wiggle room. If you can’t fit all your eggs, don’t stack them—they might crack. Split them into batches instead.
2. Cover the eggs with cold water. Bring the pot to a boil over medium heat without a lid. As soon as the water is boiling, turn off the heat and cover the pot with a tight lid. Set a timer for 10 minutes.
3. When the timer goes off, gently pour out the hot water and cover the eggs with very cold water. The cold water stops the cooking process so that you don't end up with that slightly icky blue-green skin around your yolk.
4. Peel the eggs. Everyone has their own technique, but I like to gently roll each egg across the counter to crack the shell. Roll the egg around until it looks like a cracked desert landscape, then peel it starting from the bottom. Once peeled, rinse the egg and set it aside. Repeat until you have peeled all the eggs.
5. Slice each egg in half lengthwise. Pop the yolks out and put them in a medium bowl. Don't worry if you leave a little yolk behind. Set the whites aside on a plate.
6. Sprinkle the yolks with salt and pepper, then choose a a flavor and add the ingredients of your choice to the bowl. (choose from one of the types I suggest or make up your own!) Mash with a fork and mix until it becomes a relatively smooth paste.
7. Arrange the whites on a plate and spoon the yolk mixture back into each hole. Pile the filling high! Alternatively, scoop the filling into a plastic sandwich bag. Cut off the corner of the sandwich bag and squeeze the yolk mixture into the whites.
8. Sprinkle with the scallions and some paprika for color. Have a great party!

Recipe Notes

Hard-boiled eggs are easier to peel if the eggs aren’t quite fresh, so try making these when you have eggs that have been sitting around for a week or two.