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Yesterday I brought you How to Make the Perfect Hard Boiled Egg. Today, we’re using those hard-boiled eggs to make a Southern favorite—Deviled Eggs.

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Deviled Eggs are an Easter family tradition. This year I’m playing with different flavors for three different stuffed egg variations that are all delicious.

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First up is what I like to call the Traditionalist. This the the quintessential Deviled Egg. No frills—just like your (and my) grandmother makes.

I made these over Thanksgiving and added Benton’s Bacon Jam as a garnish and it was AMAZING. A must try.

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Traditional Deviled Eggs
6 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon yellow mustard
Salt and pepper, for taste
Smoked paprika
Cooked bacon for garnish

 

Halve 6 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt, pepper and paprika, to taste.

Use a piping bag to fill egg whites evenly with yolk mixture. Garnish with paprika, bacon or bacon jam. Store covered in refrigerator.

 

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These Avocado Lime Deviled Eggs are a fun spin on tradition. They have a Mexican flare and will become one of your new favorites.
Avocado Lime Deviled Eggs
6 large eggs, hard boiled and peeled
1 ripe avocado
1/4 cup mayonnaise
Juice from one lime
Diced cilantro
Salt and pepper, for taste
Cayenne pepper
Sliced jalapeño for garnish

 

Halve 6 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks and avocado with a fork and stir in mayonnaise, lime juice and cilantro. Add salt, pepper and cayenne pepper, to taste.

Use a piping bag to fill egg whites evenly with yolk mixture. Garnish with sliced jalapeños. Store covered in refrigerator.

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And finally, I have to say this one is totally my favorite. It is spicy and smooth, big on flavor and for the serious foodie.
Sriracha Deviled Eggs
6 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 teaspoon Dijion mustard
2 teaspoons Sriracha hot sauce
1 teaspoon fresh lime juice
1 teaspoon chopped fresh cilantro
Salt and pepper, for taste
chopped fresh cilantro for garnish

 

Halve 6 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, Dijion mustard, Sriracha hot sauce, lime juice and cilantro. Add salt, pepper to taste.

Use a piping bag to fill egg whites evenly with yolk mixture. Garnish with chopped cilantro. Store covered in refrigerator.

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You Might Also Like:
How to Make the Perfect Hard Boiled Egg
Benton’s Bacon Jam
Guacamole: The Incredible Avocado

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