12 Ways To Garnish Deviled Eggs Recipes
DEVILED EGGS, THREE WAYS
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 24 deviled eggs (12 servings)
Number Of Ingredients 20
Steps:
- For the hard-boiled eggs: Fill a large, deep saucepan with a tight-fitting lid with 2 inches of cold water. Place the eggs in it and bring to a boil over medium-high heat. Immediately turn off the heat and cover with the lid. Let sit for 12 minutes. Transfer to a colander and rinse under cold water.
- Once cooled, peel the eggs and slice in half lengthwise. Scoop out the yolks and place 4 yolks in each of 3 bowls. Mash well with a fork.
- Line a large serving platter with the greens.
- For the pickles and capers: Add the mayonnaise, chopped capers, mustard and gherkins to one of the bowls of yolks and mash together until thoroughly incorporated. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with some capers and place on the platter.
- For the wasabi and ginger: Add the mayonnaise and wasabi to the second bowl of yolks and mash together. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with a slice of pickled ginger and a small piece of cucumber and place on the platter.
- For the sesame carrot: Add the mayonnaise, sesame oil, sesame seeds and carrot to the remaining bowl of yolks and mash together. Season with salt and pepper. Divide the filling among the remaining 8 egg halves. Top each with more sesame seeds and place on the platter.
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- Place the eggs in a single layer in a large pot or saucepan. Fill with cold water, making sure to cover the eggs with water by at least 1-2 inches. Heat on high heat and bring to a rolling boil. Once boiling, turn off the heat, cover with lid and remove pot from heat.Set Set your timer, and allow the pot to sit, undisturbed for 12-14 minutes.GOnce the eggs are almost done, fill a large bowl with ice water. Use tongs to carefully transfer the eggs into the ice bath for 6-8 minutes. Then grab each egg and run under cold water and peel.
- Slice each egg in half lengthwise. and scoop out the egg yolks into a large bowl and mash into a crumble with a fork.
- Add mustard, vinegar, and black pepper. Mash (or beat with a hand mixer) until combined and smooth.
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- Mix until smooth. To achieve maximum smoothness, blitz the yolk mixture a few times with an immersion blender.
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- Top with caviar. If you're feeling really fancy, top your finished deviled eggs with a dollop of caviar. The delicacy will give your eggs some texture and a delicate fresh fish flavor.
- Add smoked salmon. Since deviled eggs are inherently creamy, they pair well with other creamy ingredients, like buttery pieces of smoked salmon. Whether you top your eggs with a bit of smoked salmon or chop the cured fish up and work it into the egg mixture, the result is satisfying and delicious.
- Garnish with bacon bits. The only thing that's arguably missing from a standard deviled egg recipe is a satisfying crunch. Remedy that in the best way possible by sprinkling cooked bacon bits on top of each egg half.
- Fold in the cheese. There's no denying that eggs and cheese pair well together in an omelet or a scramble, so it's no surprise that cheese elevates deviled eggs as well.
- Experiment with curry powder. Smoked paprika is called for in many a deviled egg recipe, and it does a great job of adding some complex smokiness to the savory appetizer.
- Try truffle oil. If you're looking for an easy yet fancy deviled egg upgrade, invest in a small bottle of high-quality truffle oil. Though a tad pricey, a little bit of truffle oil goes a long way.
- Play with pesto. Pesto has many, many culinary uses, so it's no surprise that it makes for a really tasty deviled egg filling and adds a real richness and depth of flavor to the dish.
- Sprinkle a dash of lemon juice. Adding a bit of fresh lemon juice (about 2 teaspoons per dozen eggs) to your yolk mixture is a super simple way to give your deviled eggs a bit of acidity and freshness, which is perfect for any springtime gathering.
- Reach for the wasabi. An easy way to add some familiar spice to your yolk mixture is to stir in some wasabi. Start by adding about 1 teaspoon of the flavorful green stuff (per six eggs) and go from there.
- Dress with chopped cornichons. Anything pickled, including a bite-sized cornichon, is a great match for a rich deviled egg. Plus, garnishing your eggs with chopped cornichons is really easy to do.
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