Recipe: Deviled Eggs
Deviled eggs are great for summer parties. It’s sort of a retro-thing that I’m on a mission to bring back into style. My mother’s deviled eggs were quite simple. Even simpler were the ones my mom would make for my dad. His had no raw onions in them. He knew how he liked his eggs.
Here’s my mom’s recipe for deviled eggs, and some suggested variations to bring them up to 2007.
6 hard boiled eggs, peeled and cut in half lengthwise
½ half tsp sea salt grated
½ half tsp dry mustard
¼ cup minced onion
¼ cup diced celery
¼ tsp pepper (or to taste)
3 – 4 Tbl mayonnaise
Remove the yokes from all egg halves and put the yokes in a bowl. Set aside the white “boats”. Mash the yokes gently with a fork. Add the other ingredients. Stir. Fill the egg white “boats” using a teaspoon, Be gentle. Mound the mixture. Sprinkle on the toppings. You are ready to serve.
I checked out several sources and found all kinds of ways to jazz up your deviled eggs. You can add any, or an assortment, of these extra ingredients and make your deviled eggs more modern. Experiment. Maybe even divide the filling and make two different flavors. Makes 12 deviled eggs.
2 tsp diced chipotle peppers
2 oz salmon roe
¼ cup bacon bits
1 Tbl horseradish (fresh or sauce)
3 tsp capers, chopped
3 Tbl diced olives
Or even add in herbs and spices like: Tarragon, Garam Masala, Curry powder, Cayenne or Italian spice mix
1/3 cup shredded Cheddar, smoked Swiss or Blue cheese
Enjoy. Cheers! Zola
Email this recipe to a friend!
View a Printable version of this Recipe