Variations on Deviled Eggs
March 5, 2012
Greetings, readers! Without much going on, recipe-wise, I wanted to post something, so I thought I’d offer up some easy suggestions for a delicious, easy, primal classic that is often overlooked because, frankly, the usual gets a little boring after a while. That being said, if you can boil water and use a whisk, you can make awesome deviled eggs, no matter what you choose to make them with.
For anyone who doesn’t know (though I’m sure most you do), the classic, basic deviled egg recipe calls for hard-boiled eggs cut in half, and the yolks mixed with mayonnaise and a little mustard,then put back into the hollow in the boiled egg white. My variations are simple: replace the mayo and mustard with something else to vary the flavor and allow the deviled eggs to adapt to different regional cuisines. As a general rule, the thing you’re mixing in should be similar in consistency to mayo (thick but spreadable), and for each egg yolk, use about 1 Tbsp of whatever you’re mixing in.
Uova Bagne Calde – Since I just featured the bagna calda recipe, this seemed like an appropriate one to start with. Put the bagna calda in a food processor, blending until smooth. Use the smooth bagna calda to devil the egg yolks. Plate with something Mediterranean or use as a garnish for a Caesar salad.
Green Eggs and Ham – Possibly my favorite variation. Mix the egg yolks with guacamole (about 1 Tbsp for each yolk). Top with bacon bits. Be everyone’s favorite party guest.
Huevos Rancheros, Deviled – Use tomato puree or salsa to devil the yolks.
Curried Deviled Eggs – Caramelize some onions. Puree them. Add curry powder. Devil the eggs like a winner.
Deviled Eggs, Provencal – Get some chevre (as soft as you can find), adding some cream if you need to thin it, and 1/2 tsp herbes de provence for each yolk.
Blue-Apple Eggs – Get some apple sauce, some blue cheese and mix them until they have the ratio of salt/sweet that you like. Add the egg yolks. Boom.
Leave comments below with your favorite variations!