Deviled Eggs Three Ways
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.
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.
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.
Traditional Deviled Eggs6 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.
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.
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.
