Yields or Serves:
Deviled Eggs Four Ways
I like basic deviled eggs, but if you’d like to mix it up a bit here are some unique deviled egg options for you and your family.
Basic Deviled Eggs
6 Hard Boiled Eggs
1/4 Cup Mayonnaise
1 Teaspoon Mustard (I Like To Use Yellow Mustard)
1 Teaspoon Vinegar
Parsley Sprigs (Optional)
Boil eggs and remove shells. Halve eggs lengthwise and gently remove yolks. Set Whites aside. Place yolks in small bowl and mash with a fork. Add mayonnaise, mustard, and vinegar. Mix well. If desired season with kosher salt and pepper. Stuff egg white halves with yolk mixture. Cover and chill until serving time (up to 24 hours). If desired, garnish with paprika and/or parsley. Makes 12 Deviled Eggs
Greek Deviled Eggs
Prepare as above except fold 2 tablespoons crumbled feta cheese, 1 tablespoon finely chopped pitted kalamata olives, and 2 teaspoons snipped fresh oregano into yolk mixture.
Curry & Crab Deviled Eggs
Prepare as above, except omit mustard and vinegar. Stir mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon snipped fresh chives, and 1/2 teaspoon curry powder into mashed yolks. Mix well. Fold in 1/4 cup crabmeat.
Chipotle Deviled Eggs
Prepare as above, except omit mayonnaise, mustard, and vinegar. Stir 1/4 cup sour cream, 1 tablespoon finely chopped green onion, and 1 teaspoon finely chopped canned chipotle peppers in adobo sauce into yolk mixture.
© Victoria Hart Glavin