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Deviled Eggs 3 Ways

Megan Hudacky

Deviled Eggs 3 Ways

Recipes from Martha Stewart, NY Times & Food and Wine

DIRTY DEVILED EGGS

This picnic favorite gets a touch of cocktail-party refinement, thanks to briny olives in the filling. Recipe from Martha Stewart.

Ingredients

  • 12 large eggs

  • 2/3 cup creme fraiche or sour cream

  • 1 teaspoon Dijon mustard

  • 3/4 teaspoon finely grated lemon zest

  • 1/3 cup finely chopped black or green olives

  • Coarse salt and freshly ground pepper

  • Garnish: 24 thin black or green olive slices

Directions

  1. Place eggs in a large pot, and cover with cold water by 1 inch. Bring to a boil. Immediately remove from heat, and let stand, covered, for 13 minutes. Drain, and run under cold water to cool.

  2. Peel eggs; slice a bit of the white off each short side so they can sit flat. Halve crosswise, and remove yolks. Mash yolks with creme fraiche, mustard, and lemon zest. Pass through a sieve. Stir in olives. Season with salt and pepper. Spoon or pipe yolk mixture into hollow of each egg white. Garnish each egg with an olive slice.

CLASSIC DEVILED EGGS

This recipe, from NY Times, is adapted from "U.S.A. Cookbook," written by Sheila Lukins, an author of the Silver Palate cookbooks that were popular in the 1980s and '90s. If you're looking for an introduction to deviled eggs, this is the place to start.

Ingredients:

  • 6 large eggs

  • 1 teaspoon Dijon mustard

  • 1 to 2 dashes Tabasco sauce, to taste

  • Salt, to taste

  • ¼ teaspoon freshly ground black pepper

  • 1 tablespoon snipped fresh chives

  • 3 tablespoons mayonnaise

  • Paprika, for garnish

  • Whole fresh chives, for garnish

Directions:

  1. Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.

  2. Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.

  3. Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

SMOKED-SALMON DEVILED EGGS

“Deviled eggs are fun because you can dress them up or down,” says Michael Mina, who dresses them up with chopped smoked salmon in this Food and Wine recipe.

Ingredients:

  • 8 large eggs

  • 1/2 cup finely chopped smoked salmon (2 ounces)

  • 1/3 cup mayonnaise

  • 2 cornichons, cut into 1/4-inch dice, plus 2 teaspoons pickling liquid from the jar

  • 2 teaspoons Dijon mustard

  • Salt

  • Old Bay seasoning, for sprinkling

Directions:

  1. In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 10 minutes.

  2. Drain off the water and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Pat dry.

  3. Cut the eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a bowl and mash well with a fork. Stir in the salmon, mayonnaise, cornichons, cornichon liquid and Dijon mustard. Season with salt. Mound the filling in the egg-white halves and sprinkle with Old Bay. Serve lightly chilled.