Those eggs be deviled!

May 13, 2007 8:34 AM

Ok. So This question made me hungry enough for a deviled egg that i had to rush off and make one. I am curious, though, what other things can be done with them?

I am specifically looking for interesting deviled egg recipes. What are your favorites?

Currently, I lean towards mixing the yolks with a bit of coarse mustard, a dollop of mayo, generous amounts of ground salt and pepper, a heap of cayenne pepper, and a splash of sherry vinegar.

Help me branch out! I want to sample the eggs of Lucifer himself!

posted by kaseijin to food & drink (16 comments total)

tabasco green on top
posted by bruce at 8:39 AM on May 13, 2007

Fresh chopped dill, mayo, cracked black pepper, salt. Add some of the juice from a jar of green olives. Sometimes a little bit of mustard. Mix it all up with the egg, fill, and add a slice of olive to top each one.

It's fun to pipe the filling back in, with a pastry bag and fluted tip. It looks really pro, and it's fun. A little sprinkle of paprika and you have yummy and gorgeous eggs.
posted by iconomy at 8:43 AM on May 13, 2007 [1 favorite]

Two tablespoons kosher pickle juice, small handful of blue cheese, tiny sprinkle of cayenne on top. Best deviled eggs ever.
posted by jennyjenny at 8:48 AM on May 13, 2007

Creamy horseradish, capers, and caper juice are my secret ingredients.
posted by ottereroticist at 8:56 AM on May 13, 2007 [1 favorite]

Depends on how nuts you want to go.

One of the best devilled eggs I ever had was arranged with a (surprise) piece of smoked salmon under the egg yolk mixture (which was yolk, vodka, sour cream, fresh cracked black pepper), which was then topped with a little caviar. Utterly sinful and very, very good.

Cheeses can be good, but you'll want something sharp and/or stinky to cut through the creaminess of the yolk.

I find dry mustard works better than grain, which is better than prepared. But then, I don't like my eggs (when deviled) to be too gloopy.

I prefer the tang of sour cream over mayonnaise. Chives are fabulous, or a very finely diced shallot. Garlic is usually too strong, unless roasted.

Exceedingly finely diced Vidalia or Walla Walla Sweet onions are great too.

Fish can work.. the above-mentioned smoked salmon was great. Try anchovies; I've used anchovy paste in deviled eggs to great success.

I've always wondered about whether it would be possible to soft-boil the eggs, and then use the still-liquid yolk to make a savoury zabaglione.

Wasabi can be a hell of an addition, just be sparing with it.

Most people forget to season the white of the egg as well.. you can do some really neat things by sprinkling paprika (or, indeed, powdered wasabi) on the white, as opposed to the yolk.

Perhaps a wee bit of sausage on top? Sausage & eggs = breakfast, after all.
posted by dirtynumbangelboy at 10:11 AM on May 13, 2007 [2 favorites]

More devilish deviled egg suggestions here
posted by necessitas at 10:54 AM on May 13, 2007

I make my deviled eggs with cajun/creole seasoning, and ranch dressing instead of mayo (though I imagine other salad dressings could be used).

It's kind of simple, but I love it.
posted by Zarya at 10:55 AM on May 13, 2007

I make my deviled eggs with Miracle Whip, yellow mustard, basalmic vinegar and a splash of sugar; whip the yolks with these ingredients until smooth, then pipe into the whites. Tangy sweet goodness. Mmmmm.
posted by headspace at 10:59 AM on May 13, 2007

Here's Deviled Deviled Eggs, from The New Basics cookbook. The peppercorns are the only tricky thing to find:

6 hard-boiled eggs
1/4 c minced scallions
3 Tb mayo
2 tsp dijon mustard
1 tsp soy sauce
1 tsp chile paste with garlic
1 tsp Szechuan peppercorns, toasted and crushed
1/2 tsp sugar
chopped scallions for garnish

1. Shell the eggs and cut 1/4 inch off the ends of each one; reserve these trimmings. Halve the eggs crosswise, and remove the yolks. Set the whites aside. Place the yolks and the trimmings in a bowl.

2. Add the remaining ingredients (except garnish) to the bowl and mash with a fork until just smooth but not mushy.

3. Spoon the mixture into the reserved whites, or pipe it in with a pastry tube. Sprinkle with the chopped scallions.

Note: Toast peppercorns in a small nonstick skillet over low heat, shaking the pan occasionally, until golden and fragrant, 3 to 5 minutes.
posted by O9scar at 11:09 AM on May 13, 2007

toss in a bit of curry powder with the usual deviled-egg stuff (mayo, a bit of mustard). mmm.
posted by belladonna at 11:16 AM on May 13, 2007

My favorite deviled eggs is a normal recipe with the inclusion of chopped ham and chipotle powder or smoked Spanish paprika. Full of smokey goodness.
posted by TungstenChef at 12:01 PM on May 13, 2007

I make mushroom-stuffed eggs from a recipe I found in a long-lost Russian cookbook once. Chop and saute some onion and a heap of mushrooms, throwing in some minced fresh dill at the end. Mash the egg yolks and mix with the mushrooms, then heap the whole thing back in/on the whites. Mix some sour cream with a bit of mayo, thin with milk if necessary, and drizzle over the top to cover. Delicious.
posted by cali at 2:44 PM on May 13, 2007 [1 favorite]

These all sound delicious; I can't wait to try several of them!

Some of the ones with meat are a no-go, unfortunately as the wife is a vegetarian, and I myself predominately am sorta by default (though I do cheat and eat fish on occasion, so those smoked salmon deviled eggs may be a treat to make myself one night).

Chipotle is one of my favorite flavors, so I'll have to try that one tonight. Szechuan peppercorns, too!

Thanks for the great replies thus far. More recipes! Old Scratch stirs from his slumber in icy Cocytus, commanding that I try more eggs!

What am I to do, but obey?
posted by kaseijin at 3:37 PM on May 13, 2007

dijonnaise + curry powder = crazy delicious
posted by Alt F4 at 8:23 AM on May 14, 2007

That's my thread! Wheeeee!

My recipe varies depending on what I have on hand but the regular stuff is a bit of mayo, dijon mustard, dill relish (or dill pickle juice if I'm out of relish but have pickles), poultry seasoning, seasoned salt and ground pepper. I also sprinkle a bit of paprika on top for colour. I don't like gloopy eggs either and tend to keep them on the drier side. They always get rave reviews.
posted by deborah at 5:46 PM on May 14, 2007

For those that marked this as a fave and may come back for reference, the following is also quite good:

• Slowly mix unfiltered olive oil and sherry vinegar into yolks until creamy, but on the drier side.
  
• add in a dollop of kalamata olive tapenade or diced kalamata olives
  
• add salt, pepper, and cayenne pepper to taste, and add more olive oil (or not) until desired creaminess is achieved.

Yum!
posted by kaseijin at 10:04 AM on May 28, 2007