How Do You Like Your Deviled
Eggs?
By Brenda Hyde
Smooth or chunky? No, I'm not asking about your favorite
peanut butter, but rather your preferred
style of deviled eggs. Growing up, I only knew one type of deviled
eggs: hard boiled eggs, Miracle Whip,
yellow mustard, salt and pepper. That's it. No one fooled with my
deviled eggs. As I got older I discovered
people who added relish, onion, or green pepper. Can you imagine?
And even worse, some people
thumbed their nose at Miracle Whip-calling it nasty. As always,
I am amazed at our diverse food culture.
It's fun to learn what some of us consider comfort food, and our
reactions to someone altering what we
know. After all, they ARE only deviled eggs right?
Here is the basic deviled egg recipe with
no extras:
1 dozen eggs: boiled, shelled, and cut in half
1 tablespoon mustard
2 tablespoon Miracle Whip or mayonnaise
Salt and Pepper to taste.
Boil the eggs for 12-15 minutes-drain, and place under
running cold water
or plunge into a bowl of ice water until cooled. At this point you
can store
them in the refrigerator for 3-4 days before using. (Hint: use eggs
that are at least
a week old-they peel easier than fresh eggs). Crack and peel the
eggs when ready to
assemble. Cut lengthwise in half and gently "pop" the
yolk into a bowl. Add the
dressing and mustard, season with salt and pepper then mash until
fairly smooth.
Carefully spoon back into the egg white halves and garnish. You
can pipe
the yolk mixture through a pastry bag as well.
Garnishes: Crumbled bacon, paprika,
dill sprigs, nasturtiums, chopped chives,
chili powder, capers, red or green pepper.
Variations to the basic recipe:
Here are several gussied up recipes to try.
After all, change is not always a bad thing:
Deviled Eggs
Ingredients:
12 hard boiled eggs (large)
6 tablespoons mayonnaise or salad dressing
2 teaspoon mustard of your choice
1 teaspoon vinegar
salt and pepper to taste
paprika
Prepare eggs as instructed above and mash the yolks
with the above ingredients, except for the
paprika, which you should sprinkle lightly on top of the eggs after
they are assembled.
Curried Deviled Eggs
Ingredients:
12 large hard-boiled eggs
1/3 cup mayonnaise/Miracle Whip
2 tablespoons minced green onions
1/2 teaspoon curry powder
Salt and ground black pepper
Prepare eggs as above. Mix the yolks until a smooth
paste forms. Mix in green onion, curry
powder, and salt and pepper to taste. Spoon the mixture into the
egg halves, or pipe using a
pastry bag and star tip. Cover and refrigerate for up to 8 hours
before serving.
Spicy Deviled Eggs
Ingredients:
12 large eggs
1/3 cup mayonnaise
1 tablespoon brown mustard
1/2-1 teaspoon hot pepper sauce
1/8 teaspoon each salt and pepper
1/4 teaspoon paprika (to garnish)
Prepare as above. Mash together the yolks with the
mayonnaise, mustard, hot pepper
sauce, salt and pepper. Spoon the filling into the egg. Dust with
the paprika.
Italian Style Deviled Eggs
Ingredients:
12 hard-cooked eggs
1/2 cup Parmesan cheese
1 teaspoon horseradish
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 cup salad dressing or mayonnaise
1/2 teaspoon paprika
1/4 cup black olives, sliced
With a fork, mash egg yolks and add Parmesan cheese,
horseradish, salt, dry mustard, pepper,
and salad dressing (or mayonnaise). Spoon into the egg white halves.
Garnish with paprika and
the sliced olives.
Savory Deviled Eggs
Ingredients:
12 eggs
1 Tbsp. minced onion
1 Tbsp. minced celery
1/4 cup mayonnaise
1/2 tsp. ground white pepper
salt to season
dash of Tabasco Sauce
Mash all together well, and fill egg halves. Garnish
as desired.
Low Fat Deviled Eggs
Ingredients:
12 hard boiled eggs
1 8 ounce package fat free creamed cheese
2 tablespoons of fat free Miracle Whip
1 teaspoon Dijon style mustard
1 tablespoon drained sweet pickle relish
Mix all ingredients with the yolks of the eggs until
fairly smooth, and spoon into egg halves.
Deviled Eggs-Mexican Style
Ingredients:
12 hard cooked eggs
5-6 tablespoons mayonnaise
4 tablespoons of chopped red bell pepper
4 tablespoons of finely chopped green bell pepper
4 tablespoons of finely chopped celery
4 teaspoons of minced green onion
1 teaspoon seeded and minced jalapeno pepper
A dash of chili powder and hot sauce
A dash of Worcestershire sauce
Add the egg yolks to small mixing bowl and mash in
the remaining ingredients. Spoon an
equal amount mixture into each egg white half. Cover and refrigerate
until ready to serve. To serve,
garnish with diced red pepper.
Brenda Hyde is a freelance writer, wife and mom to three
kids living in the Midwest United States.
For more old fashioned recipes and their variations visit Brenda at
http://oldfashionedliving.com/recipes.html
