Appetizers · Breakfast · Recipies

Deviled Eggs

Pictured above are the lemon caper variation…

I seriously can’t believe I have been blogging this long and have never posted a recipe for deviled eggs. It’s like my thing, it’s what I do, it’s what I’m known for at all potlucks everywhere!! Well, get ready to get your 50’s housewife on and make some savory, creamy delicious cocktail-style eggies y’all.

12 eggs, hard-boiled
1/2 cup mayonnaise
1 Tbsp rice vinegar
1/4 tsp sugar
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/4 tsp salt
pinch of white pepper, optional
Chopped chives or paprika for garnish

Remove the shells from eggs and halve lengthwise. Carefully remove the yolks and place in a medium bowl. Mash the yolks well with a fork. Add remaining ingredients; mix well. Lightly spoon mixture back into the egg white halves, or pipe filling mixture through pastry bag. Refrigerate until served; garnish with chopped chives or a sprinkle of paprika before serving. Serves 4-6.

This basic recipe is delicious and popular. However! If you want to spice things up a little you can get creative with the yolk fillings. Add some hot sauce or BBQ sauce if that sounds good. Toss in some pickle relish if that suits you. The only thing I’ve done to mess it up was added too much salt. Sprinkle lightly and taste as you go! Here are my three favorite variations:

Blue Plate Special
To the basic recipe above, add:
1 handful of crispy chopped bacon
1/2 tsp bbq sauce
1 handful cheddar cheese, shredded small
garnish with a few pieces of bacon, chives, and/or cheese

Lemon, Mustard & Caper
To the basic recipe above, add:
1 Tbsp lemon juice
1/2 tsp grainy mustard
1 tsp capers, chopped
garnish with 2-3 whole capers

Smoked Salmon & Dill
To the basic recipe above, add:
1 handful smoked salmon, finely chopped
1-2 tsp fresh or dried dill, to taste
1 tsp lemon juice

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