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Four Unique Tastes to Spice-Up Deviled Eggs


Deviled Eggs

Spicy Deviled Eggs

Four Unique Tastes to Spice-Up Deviled Eggs

They’re a staple for work carry-in lunches, summer picnics, or dinner parties.  Deviled eggs seem to show up whenever people gather and are asked to bring a dish to share.  The basic deviled egg recipe is easy to whip up:

Simple Deviled Egg Recipe

     One dozen hard-boiled eggs, cooled peeled and halved

     3/4 cup light or regular mayonnaise

     2 tablespoons prepared horseradish

     1 teaspoon yellow ground mustard seed

     3 tablespoons sweet pickle relish

     1 teaspoon Worcestershire sauce

  • Paprika

1.    Place yellow yolks into mixing bowl.  Mash with a fork or potato masher.

2.    Combine mayonnaise, horseradish, mustard, Worcestershire, and relish, with the yolks. Mix until smooth.

3.    Spoon or pipe with pastry baggie into hollowed white egg halves.

4.    Sprinkle each egg with a dash of paprika for color.  Add a green garnish, like parsley, if desired.

Every Easter after the egg hunts are over, you know you’re going to run into a few deviled egg dishes.  How can you ensure your deviled eggs are the ones the people talk about and want the recipe for?  We’ve taken a few of our favorite spices which can be added to our Simple Deviled Egg Recipe for a taste that will border on totally indulgent.

Spicy! Wasabi and Sriracha Deviled Eggs

In a sauce pan, combine 2 cups of soy sauce with a half cup of sake, 10 star anise pods, a half cup of chopped scallions, ¼ cup sugar and ¼ cup coarsely grated ginger. Add 1 cup of water and bring to a boil. Place the mixture to a heatproof bowl and let it cool completely. 

After the soy mixture is cooled, boil one dozen eggs in a large pot for one minute.  Remove from heat and allow the dozen eggs to cool for 10 minutes. Then, drain the water from the pot and shake the pot gently to crack the eggs. Cool the eggs under cold running water.  Peel the eggs under running water. Add the peeled eggs to the soy mixture. Cover the bowl with plastic wrap and refrigerate the eggs and soy mixture for at least 4 hours.

Drain the soy mixture from the eggs and rinse lightly to remove any bits of ginger or scallion. Pat dry and begin to follow the basic recipe for our Simple Deviled Eggs.  Once the eggs are halved, place the dozen yolks into a bowl and stir in ¼ cup mayonnaise, 1 tablespoon Sriracha, 2 ¼ teaspoons of a wasabi paste (mix the powder with a dash of water) and 3 tablespoons of snipped chives.  Add the mashed yolk mixture into the hollowed eggs.  Sprinkle the eggs with 1 tablespoon of chives and a dash of Chinese five-spice powder and get ready for the comments.

4 Pepper Deviled Eggs

Take our basic recipe for Simple Deviled Eggs.  Place a half teaspoon each of whole white peppercorns, whole black peppercorns, and whole green peppercorns into a spice grinder and process until finely ground.  Add to the yolk mixture along with a pinch of sugar, ½ teaspoon of caper liquid, and ¼ teaspoon of Kosher salt flakes.  Add the mashed yolk mixture to the hollowed egg whites and sprinkle with a ½ teaspoon of coarsely ground whole pink peppercorns.  Get ready for a zesty taste!

Chipotle Deviled Eggs

Starting with our Simple Deviled Egg recipe, add 1 teaspoon of Chipotle pepper grounds and ½ teaspoon southwest fajita seasoning to the mashed yolk mixture.  For an extra kick, add in a ½ teaspoon of jalapeno salt.  Add the mixture to the hollowed out egg whites and serve with a side of chips and salsa.  Eso es picante!

Deviled Eggs Taste Better with Bacon and Avocado

Follow our basic recipe for Simple Deviled Eggs.  As you mash the yolks and fold in the basic spice ingredients, add in a half cup of avocado powder paste (mix the powder with a dash of water and 1 tablespoon of lime juice powder), 2 tablespoons of ranch dressing, and 1 tablespoon of sour cream.  Add the mashed yolk mixture to the hollowed eggs and sprinkle with bacon bits.  Yum!


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