This week, I imagine two reasons you might have a bunch of extra eggs in the fridge—you stockpiled them to get through COVID-19 self-isolation or you got creative with coloring them for Easter. Either way, here’s a list of ideas to help jazz up a classic comfort food—deviled eggs!
My husband, Les, and I have gotten pretty adventurous with deviled eggs in the years we’ve been together, and each time we make them, we ask each other, “why don’t we make these more often?” Honestly, they are a perfect light bite—packed with protein, ridiculously easy to make with basic ingredients and no special tools, and an amazingly versatile blank canvas for a wide array of other flavors. They work for breakfast, lunch and dinner, or even a late-night snack. Perhaps best of all, given that we enjoy them so much, they are relatively easy on the waistline (depending on your filling choices, of course).
If you’ve never made them yourself, now is a great time. Here’s my very basic recipe for deviled eggs, along with some creative, flavorful change-ups to help you use up some other stuff in the fridge while you’re at it. Let me know if you find a new favorite!
6 chilled hard-boiled eggs, peeled (obviously)
2 to 3 Tbsp. canola mayonnaise
1 tsp. Dijon or other prepared mustard
Sea salt and freshly ground black pepper
Sweet or smoked paprika
Cut the eggs in half lengthwise, and empty the yolks into a small mixing bowl. Set the whites aside on a covered plate while you make the filling.
Add 2 Tbsp. mayo and the mustard to the egg yolks and mash with a fork or back of a spoon to combine into a soft, smooth mixture. Add more mayo if mixture seems too dry. Salt and pepper to taste. Spoon filling into a zip-top bag and squeeze out as much air as possible. Carefully snip a small bit of one corner off the bag, and pipe the filling into the egg white halves; sprinkle with paprika and enjoy!
Fun Flavor Variations
Change it up with a simple swap of fillings.
Filling: egg yolks, 1 Tbsp. mayo, 2 Tbsp. tomato paste, 1 Tbsp. prepared horseradish, a dash or two of hot sauce and/or Worcestershire sauce, salt and pepper to taste. Press cut side of egg white halves onto a plate sprinkled with Old Bay seasoning so when you turn them back over the rims are nicely coated and colored. Pipe filling into egg white halves; garnish with olive half and celery leaf.
Filling: egg yolks, 2 to 3 Tbsp. prepared pimiento cheese, 2 tsp. chopped pickled jalapeno slices (drain them well and pat dry on paper towels). Salt and pepper to taste. Pipe filling into egg white halves; garnish with piece of pimiento and jalapeno.
Bacon, egg and cheese
Filling: egg yolks, 3 Tbsp. mayo, 2 Tbsp. very finely shredded cheddar cheese, ½ slice crispy bacon (wrap in a paper towel and use a rolling pin to crush it into very fine crumbs). Pipe filling into egg white halves (you will have extra – you’re welcome); sprinkle with sweet paprika and garnish with a small strip of crispy bacon.
Filling: egg yolks, no mayo, 2 Tbsp. mashed avocado, ¼ tsp ground chipotle or chili powder, 2 tsp. very finely minced red onion, squeeze of fresh lime juice to preserve color. Salt and pepper to taste. Pipe filling into egg white halves just before serving; garnish with a cilantro sprig.
Lox and bagels
Filling: egg yolks, 2 Tbsp. mayo, 1 Tbsp. finely chopped smoked salmon or lox, 1 tsp. very finely minced red onion. Pipe filling into egg white halves; garnish with “everything bagel” seasoning and capers.
Filling: egg yolks, 3 Tbsp. mayo, 1 tsp. each yellow mustard and sweet pickle relish (pat dry on paper towel). Salt and pepper to taste. Pipe filling into egg white halves; garnish with chopped sweet pickle and/or a slice of pickled okra.
Roasted garlic hummus
Filling: egg yolks, no mayo, 2 Tbsp. prepared hummus, 3 smashed cloves of freshly roasted garlic. Salt and pepper to taste. Pipe filling into egg white halves; garnish with paprika if desired.
What’s your favorite deviled egg combination?