- 2
Ingredients
- For basic deviled eggs:
- 12 large eggs
- 1 tsp. baking soda
- Ice water
- 6 T mayonnaise
- 2 t mustard
- 1 pinch cayenne pepper
- Salt and black pepper
- Paprika (for dusting)
Preparation
Step 1
For classic deviled eggs:
1.Place the eggs in a medium saucepan and add baking soda and enough water to cover by 1 inch. Bring to a boil, remove from the heat, cover and let stand for 12 minutes. Remove eggs one at a time from water, tap on table or with spoon on large side to break shell, and place in ice water to cool slightly.
Peel the eggs, halve lengthwise and scoops the yolks into a medium bowl, reserving the egg whites. Mash the yolks with the mayonnaise, mustard, and cayenne; season with salt and pepper to taste. Spoon the yolk mixture into the egg white halves and dust with paprika.
VARIATIONS:
Smoked Salmon Deviled Eggs: Prepare the deviled eggs yolk mixture using 3 tablespoons sour cream in place of the mayonnaise. Stir in 1/2 cup finely chopped smoked salmon and 3 tablespoons finely chopped chives. Fill the egg white halves and top with capers (if desired.)
Herbed Deviled Eggs and Ham: Prepare the deviled eggs yolk mixture and stir in 1/2 cup each finely chopped ham and fresh herbs, such as chives and tarragon. Fill the egg white halves and top with a strip of ham.
Chorizo Deviled Eggs: Prepare the deviled eggs yolk mixture. Cook 5 tablespoons finely chopped chorizo sausage over medium heat until just crisp, then stir into the yolk mixture. Fill the egg white halves.
Curried Crab Deviled Eggs: Prepare the yolk mixture using an extra 2 tablespoons mayonnaise. Stir in 3/4 cup finely chopped crabmeat, 2 teaspoons ketchup and 1/4 teaspoon curry powder. Fill the egg white halves and top with cilantro.