Deviled Eggs

One of our favorite things to eat are Penny's deviled eggs.  Those that know how I cook, know that this special treat fits perfectly into my cooking style.  It wasn't until I took to researching them that I found out that there are 100's of Deviled Egg recipes!  So, I've culled them and have provided a few of our more favorite recipes below.

Every deviled egg recipe starts out with some hard-cooked eggs.  Once you have the cooked eggs, most recipes are exactly similar...with minor variations to accommodate one flavor theme or another.  When you find recipes 'in the wild' they're designed for all manner of quantities of eggs.  I have made all recipes based upon 12-eggs--since that's how eggs are typically sold!  If you don't, can't or won't make that many (or more), you'll need to adjust the quantities to accommodate your needs.

INGREDIENTS:

• 12 eggs
• 1/4-cup or so of mayonnaise (add more if too dry, less if too wet)
• 1-teaspoon ground mustard powder (adjust to taste)
• Salt & pepper to taste
• Springs of parsley for garnish
• 1-teaspoon or so of paprika as garnish sprinkled liberally over the eggs before they're served

Directions:

1. Prepare hard-cooked eggs as outlined here.
2. Cut peeled eggs in half length-wise and place yolks in a mixing bowl, set the whites aside.  Mash the yolks with the back of a fork and add the other ingredients as well as the salt and pepper to taste.
3. Spoon or pipe the filling back into egg white.
4. Apply garnish as desired.
5. Cover and refrigerate at least one hour before serving.

This is the basic deviled egg recipe that we've come to love.  However, there are endless variations; some of which have been added below.

Durbin Inn style:

• Add:  2-teaspoons sugar
• Add:  1-teaspoon white vinegar

Cajun style:

• Lose:  the ground mustard
• Change:  1/4-teaspoon ground black pepper
• Add:  2-teaspoon prepared Dijon-style mustard
• Add:  1/4-teaspoon ground cayenne pepper

Buffalo Deviled Eggs:

• Add:  1/4 cup mayonnaise
• Add:  1/2 cup blue cheese - crumbled
• Add:  1-Tablespoon fresh or 3-teaspoons dried parsley
• Add:  2-celery stalks - finely minced
• Add:  1 teaspoon Tabasco sauce

Blue Cheese Deviled Eggs:

• Add:  1/2 cup blue cheese crumbled
• Add:  1-Tablespoon fresh, or 3-teaspoons dried parsley
• Add:  10-drops Tabasco
• Add:  2-tablespoons minced green onion

Caper Deviled Eggs:

• Add:  2-Tablespoons softened butter
• Add:  3-teaspoons minced chives or green onions
• Add:  4-teaspoons capers
• Add:  1-teaspoon caper juice

Curry Deviled Eggs:

• Add:  1/4-cup mayonnaise
• Add:  2-3 Tablespoons finely chopped green onions
• Add:  2-teaspoons curry powder

Spinach Deviled Eggs:

• Add:  2-Tablespoons apple cider vinegar
• Add:  2-Tablespoon softened butter
• Add:  1/2-cup fresh spinach chopped very fine, or frozen, thawed and squeezed dry
• Add:  3-cooked bacon strips - crumbled
• Add:  3-green onion stalks - mince

Horseradish Deviled Eggs:

• Lose:  1/2-teaspoon of the ground mustard
• Add:  1/4-cup mayonnaise
• Add:  2-Tablespoons prepared horseradish
• Add:  1-teaspoon dill weed
• Add:  1-minced green onion (optional)

Parmesan Deviled Eggs:

• Add:  1-cup parmesan cheese
• Add:  1/4-cup mayonnaise
• Add:  1-Tablespoon prepared horseradish
• Add:  1-Tablespoon fresh or 2-teaspoons dried parsley

No Mayo Deviled Eggs:

• Lose:  The mayonnaise
• Add:  1/2-cup sour cream
• Add:  2-Tablespoons spicy brown mustard
• Add:  2-Tablespoons Italian dressing (scratch recipe here)

Ultimate Deviled Eggs:

• Add:  1/4-cup mayonnaise
• Add:  1-teaspoon chopped fresh dill
• Add:  1/4-cup finely chopped onion
• Add:  2-Tablespoons mustard
• Add:  1-teaspoon vinegar
• Add:  dash of cayenne

Wasabi Deviled Eggs:

• Add:  1/4-cup mayonnaise
• Add:  2-green onions - minced
• Add:  Wasabi (fresh, powdered or paste) to taste - start with 1/4-teaspoon

Watercress Deviled Eggs:

• Lose:  the mayonnaise
• Add:  1/2 cup softened butter
• Add:  2-cups watercress - rinsed and dried
• Add:  3-Tablespoons minced shallots
• Add:  3-Tablespoons lemon juice