Deviled Eggs
Add new taste sensations to a popular potluck food by jazzing up standard deviled eggs.
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Recipe Summary
Ingredients
Directions
Italian
Prepare as directed, except substitute Dijon mustard for yellow; omit vinegar. Stir in 2 Tbsp. each finely chopped prosciutto and grated Parmesan cheese. Top with basil pesto and/or additional prosciutto and Parmesan.
Curry and Crab Deviled Eggs:
Prepare as above, except omit mustard and vinegar. Stir the mayonnaise, 2 tsp. Dijon-style mustard, 1 tsp. snipped fresh chives, and 1/2 tsp. curry powder into mashed yolks; mix well. Fold in 1/4 cup drained, flaked canned crabmeat.
Greek-Style Deviled Eggs:
Prepare as above, except fold 2 Tbsp. crumbled feta cheese, 1 Tbsp. finely chopped pitted kalamata olives or other pitted ripe olives, and 2 tsp. snipped fresh oregano into yolk mixture. If desired, season with black pepper.
Chipotle Deviled Eggs:
Prepare as above, except omit mayonnaise, mustard and vinegar. Stir 1/4 cup dairy sour cream, 1 tablespoon finely chopped green onion, and 1 teaspoon finely chopped canned chipotle peppers in adobo sauce into yolk mixture.
To Hard Cook Eggs:
To hard-cook the eggs, place 6 large eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover and let stand 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off the eggshell, starting at the large end.