Three ways to add kick to your favorite deviled eggs March 16, 2012
Just about everyone has his or her own recipe for deviled eggs, and just about everyone loves eating them! Yum: rich, creamy mashed yolks, seasoned and piped into egg white shells. They never last long at a party. For my part, I do a fair impression of Cool Hand Luke whenever I see a plate of deviled eggs. (My record is only 14, though.) Chicken folk in particular are blessed with the ability to make some truly amazing deviled eggs, because we are lucky enough to start with the best in fresh eggs, laid by hens with access to green pasture. We all know what a difference in taste that makes. Plus, we all generally have plenty of eggs to devil, especially in the spring.
Are you hungry for deviled eggs, yet?
That said, there are a few special challenges associated with deviling fresh eggs, since fresh eggs can be so difficult to peel when hard boiled. This isn’t something people who get their eggs in grocery stores usually face, since the eggs are so old by the time they are bought. If you use fresh eggs and don’t want your egg whites to be unsightly, you can use some of the basic tips for easy egg peeling.
There are also a few basic tips to keep in mind when transporting deviled eggs, to avoid having them get squooshed or smeared. I always wait until the last minute to pipe the yolk into my eggs. It’s a lot easier for me to put all the filling ingredients in a pastry bag and spend five minutes when I get to the party than it is to package them in a way that there is no smooshing danger. If you don’t have a pastry bag, a zipper bag works just as well. Just snip of a corner when you’re ready, and pipe the filling into your eggs like a chef.
But as to how to add kick to your deviled eggs? I’m not going to bore you with my own recipe. We all have our own favorite egg recipes, and to be quite honest, basic deviled egg recipes rarely differ by that much. Typically they call for creaming mayo, sour cream or miracle whip with the yolks, and adding mustard, occasionally a little apple cider vinegar, and spices like paprika… then piping or spooning into the whites.
So, my advice is to use your family’s favorite recipe… but try one or several of these modifications and see if you don’t find you like your usual recipe even better:
- If you like a little kick, use chili powder rather than paprika. I like to use Penzey’s medium hot. If you like SUPER spicy, try hitting it with some cayenne or your other favorite powdered hot pepper. Chili powder in particular works nicely, because it is not usually just powdered peppers, but also has some cumin and coriander, to give it a delicious southwest zing.
- For something smoky, try using powdered chipotle, barbecue spice or a mesquite grill mixture. Imagine how well this would go over during a summer cook out! Pulled pork sandwiches and barbecue-spiced deviled eggs? Come on. Indulge a little.
- To add a something really special, try using a gourmet mustard. Spicy brown mustard will give you a totally different result than regular American yellow. There are mango mustards and garlic mustards and honey mustards and wasabi mustards. They each yield their own delicious result. But by far, my favorite mustard for deviled eggs is West’s Best Hot Honey Mustard, produced locally in West Virginia. It is sweet; it is spicy; it is simply wonderful! Somehow the slight sweetness really works, making the eggs seem even that much richer, than much creamier.
What is your favorite “secret” to making delicious deviled eggs? Please share your thoughts in the comments below.
I make indian deviled eggs – cumin, turmeric, frank’s hot sauce, ground mustard seeds mixed with the yolk and mayo, and then I top it off with either chaat masala or sambar powder, depending on my mood.
Yum, that sounds delicious! I’ll have to try some ground mustard seeds next time I make some with curry powder.
Horseradish!
I add a bit of jalapeno juice to mine…everyone loves them and they taste unbelievable!! Still can’t figure out the best way to peel them though…have tried adding vinegar and salt…just very frustrating at times!!
I like horseradish, too, Nancy! When I’m in the mood for that, I usually use a horseradish mustard, mmmm.
I add cooked bacon pieces to my yellow filling.
I put all my ingredience in a ziplock bag and mix it up in it. Then cut the corner off and pipe. No bowls needed and less clean up.
Your ideas sound so good, as do the readers comments of suggestions. My grandmother always used Durkee Dressing, which can he hard to find today…..I think the next time I make a platter I am going to do a variety and use your, and your readers variation…..
I’ve bookmarked this. Thanks for all the ideas!
Easy peeling alert! Try steaming those fresh eggs. I’ve used eggs laid that day and had no sticking to the shell at all. Put the steamer basket into a saucepan and fill with water to just below the steamer. Add eggs, ok to have some resting on others, and steam for about 15 minutes. Cool normally.
For easier peeling, boil the eggs as usual. drain when done, now put lid on pan and shake before you run cold water on them. Shake enough that it cracks the shells. Now run the cold water over them. They will be much easier to peel.
Horseradish and Mayo !! YUM…and top with a jalapeno slice, or olive !!
I use eggs pickled in beet juice for my deviled eggs. They have great color and good texture and everyone loves them.
I tried steamer method but did not have great results. Julia Child suggested trying a pressure cooker. Has anyone tried that? Maybe I didn’t cook them long enough. I double my egg pleasure by making my own mayo. That way the flavor possibilities are increased. My favorite includes roasted garlic, olive oil, and calamata olives. I top the deviled eggs with a dusting of chipotle powder and capers.
Capers!
[…] To dye eggs, though, there are just a few things to remember. For example, you’ll want to be sure to follow our tips for cooking your eggs so they will be easy to peel. (You know you want them to peel easily for when you make deviled eggs!) […]