Deviled Eggs Three Ways
June 18, 2024
These three variations on a classic are sure to please! All three pair well with Excelsior Bitteschlappe Brown Ale. Timesaving tip: Hard boil your eggs ahead of time, then assemble the yolk fillings just before serving.
SERVINGS
24 halves
PREP TIME
1 hr
COOK TIME
15 min
Ingredients
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12large eggs
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1/4cup mayonnaise
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1/4teaspoon kosher salt
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1tablespoon Dijon mustard
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3teaspoons minced cornichons
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3teaspoons minced capers
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1heaping tablespoon grainy mustard
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2slices bacon, cooked and crumbled
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2teaspoons minced chives
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1tablespoon wasabi sauce
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2teaspoon lemon juice
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1tablespoon black sesame seeds
Directions
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1
Arrange eggs in single layer in large saucepan.
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2
Add enough water to cover eggs by about 1 inch.
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3
Cover and quickly bring to a full rolling boil; turn off heat. Remove pan from burner to prevent further boiling.
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4
Let eggs stand covered in hot water for 15 minutes.
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5
Drain; immediately place in ice water until cooled (about 10 minutes).
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6
Crack eggs by tapping them gently all over. Roll eggs between hands to loosen shell; peel starting at large end. Hold under cold running water to help remove shell.
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7
Cut eggs in half lengthwise; scoop yolks into a medium bowl.
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8
Mash yolks with a fork or pastry blender until fine.
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9
Stir in mayonnaise and salt.
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10
Divide yolk mixture into 3 equal parts.
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11
Proceed using the following three variations:
French Style: To one part of yolk mixture, add Dijon mustard, cornichons and capers. Spoon or pipe mixture into 8 egg halves.
Garnish with minced chives.
[Bacon & Eggs: To one part of yolk mixture, add grainy mustard and some bacon pieces. Spoon or pipe mixture into 8 egg halves. Garnish with bacon crumbles.
Lemon Wasabi: To one part of yolk mixture, add wasabi sauce and lemon juice. Spoon or pipe mixture into 8 egg halves. Garnish with black sesame seeds.