Deviled Eggs Three Ways

It’s the post you’ve all been waiting for…

Deviled Eggs 3 Ways Not one.  Not two.  But three deviled egg recipes.  With Easter just around the corner, I’ve come up with a game plan in advance to use up all of those leftover hard-boiled, dyed eggs.  Step 1:  Make deviled eggs.  Step 2:  Throw a Deviled Egg Party.

Let’s dive right into Step 1.  Below, I’ve provided recipes for a variety of deviled eggs: Chile Garlic, Avocado Bacon and Pickled Beet.  My Chile Garlic Deviled Eggs are made with fiery Sambal Oelek, chopped cilantro, and plenty of fresh lime juice.  These flavors are big and bold.  Next, my Bacon Avocado Deviled Eggs are prepared with crispy bacon bits, rich avocado, chopped green onion, hot sauce and lime juice.  Guacamole in deviled egg form, this variation is highly addictive.  Finally, Pickled Beet Deviled Eggs are made by pickling whole hard-boiled eggs with sliced red beet in a liquid flavored with red wine vinegar, black pepper and bay leaf.  The egg whites soak up both the flavor and the color of the pickling liquid.  The yolks are then mashed with mayo, chopped pickled beet, pickling liquid, prepared horseradish, and chopped fresh chive.  All three eggs are so. yum.

Use these three recipes as a guide to make your own variations.  You’ll need three tablespoons of mayo for every six eggs.  Then, add spicy (kimchi, pickled jalapeños, Sriracha) and fresh (cilantro, parsley, chive, mint) elements to cut through the richness of the yolk and mayo.  Salt is a must.  If you find that the yolk mixture needs a little lift, add acid (lemon, lime, vinegar).  Continue reading for Step 2, plus my three recipes for deviled eggs.

Deviled Eggs

Step 2.  Invite friends and family over to your Deviled Egg Party, preferably using some sort of egg pun like, “It would be eggceptional to see you at my Deviled Egg Party this Sunday.”  Display your deviled eggs on a variety of plates and platters, and be sure to garnish with ingredients used in each recipe.  For example, you could decorate a plate of Chile Garlic Deviled Eggs with lime wedges or sprigs of cilantro.  A glob of mayo garnish would not be recommended though.  Round out your party by serving a light salad, and brunch-style cocktails (a bloody mary or michelada would be good options).  And that’s it!

Now, on to the recipes.  These three variations start with hard-boiled eggs.  If you are a little shaky on that process, check out my recipe for Foolproof Hard-Boiled Eggs.

Chile Garlic Deviled Eggs

5.0 from 1 reviews
Chile Garlic Deviled Eggs
 
Author:
Recipe type: Appetizer
Serves: 4 - 6
Ingredients
  • 6 hard-boiled eggs
  • 3 tablespoons mayonnaise
  • 1 tablespoon chile garlic sauce (such as Sambal Oelek)
  • 1 tablespoon finely chopped cilantro, plus more for garnish
  • Juice of half a lime
  • Kosher salt
Instructions
  1. Cut each hard-boiled egg in half, and place the yolks in a medium bowl. Set the egg whites on a serving plate, cut side up.
  2. To the bowl with egg yolks, add mayonnaise, chile garlic sauce, 1 tablespoon finely chopped cilantro, lime juice and a pinch of kosher salt. Using a fork, mash and stir the yolks until all ingredients are well-combined. You don’t want any big chunks of yolk remaining. Season to taste with additional kosher salt.
  3. Transfer yolk mixture to a small zip top bag. Seal the bag, then cut off one of the bottom tips. Pipe the yolk mixture into the wells of each egg white. Sprinkle with additional chopped cilantro.

Bacon Avocado Deviled Eggs
5.0 from 1 reviews
Bacon Avocado Deviled Eggs
 
Author:
Recipe type: Appetizer
Serves: 4 - 6
Ingredients
  • 6 hard-boiled eggs
  • 3 tablespoons mayonnaise
  • 3 slices crispy-cooked bacon, finely chopped
  • 1/2 avocado, pit removed, diced
  • 1 scallion, roots trimmed, white and green part finely chopped, dark green part thinly sliced for garnish
  • 1 tablespoon hot sauce (preferably green in color)
  • Squeeze of lime
  • Kosher salt
Instructions
  1. Cut each hard-boiled egg in half, and place the yolks in a medium bowl. Set the egg whites on a serving plate, cut side up.
  2. To the bowl with egg yolks, add mayonnaise, 3/4 of the chopped bacon (reserve the rest for garnish), diced avocado, chopped scallion (white and light green parts only), hot sauce, lime juice and a pinch of kosher salt. Using a fork, mash and stir the yolks until all ingredients are well-combined. You don’t want any big chunks of yolk remaining. Season to taste with additional kosher salt.
  3. Transfer yolk mixture to a small zip top bag. Seal the bag, then cut off one of the bottom tips. Pipe the yolk mixture into the wells of each egg white. Sprinkle with reserved chopped bacon and thinly sliced scallion (dark green part).

Beet Pickled Deviled Eggs
5.0 from 1 reviews
Pickled Beet Deviled Eggs
 
Author:
Recipe type: Appetizer
Serves: 4 - 6
Ingredients
  • 2 cooked beets, sliced*
  • 1 1/2 cups water
  • 1/2 cup red wine vinegar
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt, plus more to taste
  • 1 bay leaf
  • 2 teaspoons whole black peppercorns
  • 6 hard-boiled eggs
  • 3 tablespoons mayonnaise
  • 2 teaspoons prepared horseradish
  • 1 tablespoon thinly sliced chive, plus more for garnish
  • Black pepper
Instructions
  1. Place sliced beets in a medium bowl and set aside. In a medium saucepan, combine water, red wine vinegar, sugar, 1 teaspoon kosher salt, bay leaf, and black peppercorns. Bring mixture to a boil over medium-high heat, stirring to dissolve sugar and salt. Take the mixture off the heat, and pour into the bowl with the sliced beets. Let the mixture cool completely, then add hard-boiled eggs. Cover, and let pickle for at least 2 hours (or up to 2 days). The color will get more vibrant the longer you pickle.
  2. Remove the eggs from the pickling liquid, and blot dry. Cut each hard-boiled egg in half, and place the yolks in a medium bowl. Set the egg whites on a serving plate, cut side up. Finely chop 3 – 4 pickled beet slices. Reserve pickling liquid.
  3. To the bowl with egg yolks, add mayonnaise, 1 tablespoon chopped pickled beets (reserve any extra for garnish), 1 tablespoon strained pickling liquid, 2 teaspoons horseradish, 1 tablespoon sliced chive, several turns of black pepper, and a pinch of kosher salt. Using a fork, mash and stir the yolks until all ingredients are well-combined. You don’t want any big chunks of yolk remaining. Season to taste with additional kosher salt.
  4. Transfer yolk mixture to a small zip top bag. Seal the bag, then cut off one of the bottom tips. Pipe the yolk mixture into the wells of each egg white. Sprinkle with additional chopped pickled beet and thinly sliced chive.
Notes
*You can purchase precooked beets at Trader Joe’s. If you can’t find this product, simply roast beets at home. Wash each beetroot, dry, then place on a square of foil. Drizzle with a little olive oil, and season with kosher salt and pepper. Bring the foil up around the beet, sealing the edges. Each beet should be wrapped up like this individually. Bake in a 400°F oven until tender (about 1 hour). Let the beets cool, unwrap, and peel off skins.

 

 

Check out the original article in Pacific Magazine here.

Pacific Deviled Eggs

Comments

  1. says

    Love the eggs & your great collection of Anthro plates and not kidding, I have all 3 :) I rarely use that aqua one though. I bought it for a cookbook shoot and have never used it again. Need to dust it off. And make these eggs! Pinned

    • Brandon Matzek says

      Haha thanks Averie!! Did you know that all dinnerware is 15% off today at Anthro?! I am going to make a run on my lunch break ;)

  2. says

    Oh, yum! I love deviled eggs, but I admit I’ve never branched out from traditional ones (other than dusting them with bacon salt). How do you get the yolk so well balanced in the middle? I always have boil extras because I know I’ll get some where the egg white is too thin on the edge (and then, darn, I have to eat those myself).

    • Brandon Matzek says

      Thanks Leanne! That bacon salt addition sounds tasty!! So… I’ve never actually done recipe testing to see what factors affect the placement of the egg yolk within the white. I’m thinking it’s because I pierce each egg with a needle before boiling. This releases any extra air that may have formed within the egg, allowing the egg whites to expand to the full shape of the egg. The needle trick also makes it easier to peel the eggs.

  3. says

    Practical yolk – pretty funny! This is my first visit to your site, and it is gorgeous. You’ve even convinced me to try Deviled Eggs, and that, believe me is quite an accomplishment. Thanks for the fab recipes, and have a wonderful Easter!

  4. says

    I’ve never ventured beyond the usual mayo/mustard deviled eggs- must try your recipe with chile and garlic- maybe substitute a touch of chipotle for the chile? OMG- chipotle for Easter? Thanks for sharing!

    • Brandon Matzek says

      Mmm chipotle would be a wonderful substitution. Especially with the cilantro and lime. Perhaps some smoked sea salt on top?

    • Brandon Matzek says

      Hmm, you could probably replace the mayo entirely with avo. But mayo also has some tanginess, so you might need to add more citrus juice.

  5. says

    These look so delicious!! Can’t wait to try the chili garlic deviled eggs! I’ve made pickled deviled eggs before and those are so yummy too- and pretty :)

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