Cooking The Best Deviled Egg Recipes



Classic Deviled Eggs

1dozen large eggs
1/2 cup mayonnaise
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons yellow mustard
3 dashes of Worcestershire sauce
Salt
Sweet paprika or pure ancho chile powder, for garnish

1.In a medium saucepan, cover the eggs with cold water and bring to a rolling boil. Cover, remove from the heat and let stand for 12 minutes.
2.Immediately drain the eggs and gently shake the pan to lightly crack the shells. Fill the pan with cold water and shake lightly to loosen the eggshells. Let stand until the eggs are cool.
3.Drain and peel the eggs; pat dry. Cut the eggs in half lengthwise. Carefully transfer the yolks to a mini processor. Add the mayonnaise, Dijon and yellow mustards and Worcestershire sauce and pulse until smooth and creamy; season with salt.
4.Using a pastry bag fitted with a star tip or a teaspoon, fill the egg whites with the yolk mixture. Arrange the eggs on a platter, garnish with paprika and serve.

Smoky Deviled Eggs

1 dozen large eggs
Ice cubes
1/4 cup plus 2 tablespoons crème fraîche
3 tablespoons mayonnaise
3 tablespoons finely chopped cornichons
2 tablespoons finely chopped red onion
Salt and freshly ground black pepper
Freshly ground white pepper
1/2 teaspoon pimentón

1.In a large saucepan, cover the eggs with cold water and bring to a boil over high heat; boil for 1 minute. Remove the saucepan from the heat, cover and let stand for 10 minutes.
2.Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Add ice cubes to the pan and let stand until the eggs are cool. Drain and peel the eggs.
3.Halve the eggs lengthwise. Gently remove the yolks and transfer them to a food processor. Add the crème fraîche and mayonnaise and process until smooth. Transfer to a bowl, stir in the cornichons and onion and season with salt, black pepper and white pepper.
4.Arrange the egg-white halves cut side up on a serving plate. Using a pastry bag fitted with a star tip or a teaspoon, fill the cavities with the yolk mixture. Sprinkle with the pimentón and serve.

Deviled Eggs with Shrimp and Radishes

12 large eggs
1 tablespoon pure olive oil
2/3 pound medium shrimp, shelled and deveined
Salt and freshly ground pepper
1/2 cup mayonnaise
1/4 cup finely diced red radishes (about 4 large)
2 tablespoons minced parsley
2 teaspoons capers, chopped
1 medium shallot, minced
1 garlic clove, minced

1.Put the eggs in a large saucepan and cover with cold water. Bring to a boil over moderate heat, then simmer the eggs over low heat for 10 minutes; drain. Transfer the eggs to a large bowl of ice water to chill thoroughly, then peel. Cut the eggs in half lengthwise. Put the yolks in a bowl and mash lightly with a fork. Set the whites on a platter.
2.Heat the olive oil in a large skillet. Add the shrimp, season with salt and pepper and cook over moderately high heat, stirring, until opaque, about 3 minutes. Transfer the shrimp to a work surface and cut 12 of them in half lengthwise. Cut the remaining shrimp into 1/3-inch dice.
3.Add the diced shrimp to the egg yolks. Add the mayonnaise, radishes, parsley, capers, shallot and garlic, season with salt and pepper and stir to blend. Mound a rounded tablespoon of the filling in each egg-white half and top with a shrimp half. Serve at room temperature or chilled.

Smoked Trout Deviled Eggs

8 large eggs
4 ounces skinless smoked-trout fillet, flaked
1/4 cup mayonnaise
1 tablespoon chopped parsley
1/2 teaspoon curry powder
Kosher salt and freshly ground pepper
1 tablespoon chopped salted roasted almonds

1.In a medium saucepan of boiling water, cook the eggs for 10 minutes. Drain and rinse the eggs under cold water until cool. Peel the eggs and halve them lengthwise.
2.Scoop the yolks from 12 of the egg halves into a bowl. (Reserve the remaining yolks for another use.) Add the trout, mayonnaise, parsley and curry powder to the bowl and season with salt and pepper. Mix well to break up the trout. Mound the filling in the egg whites and arrange on a platter. Garnish with the almonds and serve.

Eggs with Brown Butter and Salmon Caviar

1 dozen large eggs
3 large radishes, finely julienned
2 tablespoons crème fraîche or sour cream
1/2 teaspoon finely grated lemon zest
Salt and freshly ground pepper
1 ounce salmon caviar
2 tablespoons unsalted butter

1.Put the eggs in a large saucepan, cover with cold water and bring to a rolling boil. Cover tightly and remove from the heat. Let stand for 12 minutes.
2.Fill a medium bowl with ice water. Pour out the water from the saucepan and shake the pan gently to crack the egg shells. Transfer the eggs to the ice water to cool, then pat the eggs dry. Peel the eggs and halve each one lengthwise. Slice a thin sliver from the bottom of each egg half to keep it steady.
3.In a small bowl, combine the radishes with the crème fraîche, lemon zest and a pinch each of salt and pepper. Spoon the radishes onto the eggs and top with a small dollop of salmon caviar.
4.In a small skillet, cook the butter over moderate heat until lightly browned and fragrant, about 5 minutes. Season with salt and spoon a small drizzle over the caviar. Serve right away.

Smoked Sturgeon with Deviled Eggs and Basil-Rose Mayonnaise

12 large eggs
1/2 cup sour cream
1 teaspoon Dijon mustard
1/2 teaspoon curry powder
Hot sauce
Salt and freshly ground white pepper
1 cup mayonnaise
1/2 cup julienned basil leaves
1/4 cup julienned organic rose petals, plus 2 tablespoons whole petals for garnish
2 1/2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
1 1/2 pounds thinly sliced smoked sturgeon or tuna

1.In a large saucepan, cover the eggs with water; bring to a boil. Reduce the heat to moderate and simmer for 14 minutes. Drain the eggs and transfer to a bowl of ice water. Let cool completely, then remove the shells. Cut a thin slice from the rounded ends so the eggs can stand upright. Slice 1 inch of egg white off the pointed ends, then carefully scoop out the yolks from the pointed ends and transfer to a large bowl.
2.Finely mash the yolks with a fork, then blend in the sour cream, mustard, curry powder and a few drops of hot sauce. Season with salt and white pepper. Spoon the filling into a sturdy resealable plastic bag and squeeze it into 1 corner. Then, using scissors, snip 1/2 inch from the corner of the bag and pipe the filling into the egg whites.
3.In a medium bowl, combine the mayonnaise with the julienned basil and rose petals and the lemon juice and zest. Season with salt and white pepper.
4.Arrange the sliced sturgeon on 12 chilled salad plates. Set a deviled egg in the center of each plate and drizzle with the mayonnaise. Sprinkle with the whole rose petals and serve.

Hard-Cooked Eggs with Crisp Anchovy Crumbs

10 large eggs
1/4 cup mayonnaise
3 large anchovy fillets, drained and minced
1/2 teaspoon minced garlic
1 tablespoon unsalted butter
1/2 teaspoon finely grated lemon zest
3/4 cup fresh brioche or other bread crumbs
1 tablespoon coarsely chopped parsley

1.Preheat the oven to 350° In a large saucepan, cover the eggs with water and bring to a simmer. Cook over moderate heat for 8 minutes. Drain the eggs, return them to the pan and shake the pan to crack the shells all over. Fill the pan with cold water and let the eggs cool for 3 minutes. Drain and peel the eggs; pat dry.
2.Meanwhile, in a small bowl, blend together the mayonnaise, garlic and one-third of the minced anchovies.
3.In a small skillet, melt the butter over moderate heat. Add the remaining minced anchovies and cook, stirring, until they break down, about 1 minute. Stir in lemon zest and brioche crumbs and transfer to a rimmed baking sheet. Bake the crumbs until golden brown and crisp, about 2 minutes.
4.Halve the eggs and arrange on a platter. Dollop 1/4 teaspoon of the mayonnaise on each egg yolk. Top each with the anchovy crumbs and parsley and serve.

Hummus Deviled Eggs

8 large eggs
1/2 cup Easy Hummus with Tahini
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
Salt and cayenne pepper
Toasted sesame seeds, for garnish

1.In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 12 minutes.
2.Drain the eggs and gently shake the pan to crack the shells. Fill the pan with cold water and shake gently. Add ice cubes and let the eggs stand until chilled.
3.Drain and peel the eggs; pat dry. Cut the eggs in half lengthwise. Carefully scoop the yolks into a bowl. Add the hummus, mayonnaise and lemon juice and finely mash with a fork. Season the filling with salt and cayenne. Pipe or spoon the filling into the egg white halves. Garnish with sesame seeds and serve.

Easy Hummus with Tahini

One 15-ounce can of chickpeas, drained,
1 tablespoon of the liquid reserved
1 small garlic clove, smashed
1 tablespoon fresh lemon juice
1/4 cup tahini
Extra-virgin olive oil
Pinch of sweet smoked paprika
Kosher salt
Pita chips or crudités, for serving

1.In a food processor, combine the chickpeas with the liquid, garlic, lemon juice and tahini and puree to a chunky paste. Scrape down the side of the bowl. Add 2 tablespoons of olive oil and the paprika and puree until smooth. Season the hummus with salt, drizzle with olive oil and serve with pita chips or crudités.


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