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