Deviled Eggs: Four Ways
Ingredients
Directions
For the Pesto Filling
12
hard-boiled egg yolks
0.33 c
pesto sauce
0.5 c
extra-virgin olive oil
2.5 tsp
lemon juice
3 tbsp
sun dried tomatoes, for garnish
3 tbsp
lightly toasted pine nuts, for garnish
For the Avocado Tarragon Filling
12
hard-boiled egg yolks
2
avocadoes, pitted
3
garlic cloves, minced
2 tbsp
lemon juice
1 tbsp
avocado oil
2 tsp
fresh tarragon, finely chopped
1.5 tsp
white wine vinegar
1.5 tsp
Dijon mustard
0.5 tsp
fine sea salt
0.25 c
microgreens, for garnish
For the Truffled Bacon Filling
8
slices bacon
12
hard-boiled egg yolks
0.33 c
mayonnaise
3 tbsp
Dijon mustard
2 tbsp
fresh chives, chopped
0.5 tsp
white truffle oil
0.25 tsp
fine sea salt
0.5 tsp
sweet paprika
For the Smoked Salmon Filling
12
hard-boiled egg yolks
0.33 c
mayonnaise
0.25 c
coconut milk
1 tbsp
fresh dill, finely chopped
1 tbsp
fresh flat-leaf parsley, finely chopped
0.75 tsp
Dijon mustard
0.75 tsp
fresh chives, finely chopped
0.5 tsp
onion powder
0.5 tsp
fine sea salt
3 oz
smoked salmon, thinly sliced, for garnish
1 tbsp
capers, for garnish
Deviled Eggs: Four Ways
It’s so hard to choose just one style of deviled egg, so I’ve given you four of my favorite fillings from which to pick and choose. If you’re feeling really ambitious, make them all and let your guests have some variety. All of these variations can be made up to 2 days in advance, except for the avocado variation, which should be served immediately. Fill the eggs and store them on a platter, wrapped tightly with plastic wrap, in the refrigerator. Serve chilled.
Tip: To get super smooth deviled egg filling, use an immersion blender to blend the mixture.
12 servings
- To prepare the eggs, place 12 eggs in a single layer in a large saucepan and add water to cover by at least 2 inches. Heat over high heat until the water begins to boil, then cover and turn off the heat. Let the eggs sit for 10 minutes, then drain and rinse the eggs under cold water for 1 minute. Crack the eggshells and carefully peel under cool running water. Dry the outsides and slice the eggs in half lengthwise. Put the yolks in a bowl and set aside for the filling. Place the whites on a serving platter, cover with plastic wrap, and refrigerate until ready to fill.
- Make the filling of your choice and fill and garnish the eggs as directed. Cover and refrigerate the deviled eggs until ready to serve.
- To make the pesto filling, combine the reserved hard-boiled egg yolks, the pesto sauce, olive oil, and lemon juice in a bowl. Mash the mixture until well combined and smooth. Spoon the mixture into a large zip-top bag and snip off a hole in the bottom corner. Pipe the mixture into the egg whites and garnish with the sun-dried tomatoes and pine nuts.
- To make the avocado tarragon filling, combine the reserved hard-boiled egg yolks, the flesh of the avocadoes, garlic, lemon juice, avocado oil, tarragon, vinegar, mustard, and salt in a bowl. Mash the mixture until well combined and smooth. Spoon the mixture into a large zip-top bag and snip off a hole in the bottom corner. Pipe the mixture into the egg whites and garnish with the microgreens.
- To make the truffled bacon filling, cook the bacon in a large cast-iron skillet over medium heat, flipping once, until crisp, about 8 minutes. Remove the bacon from the pan and drain it on a plate lined with paper towels, then coarsely chop. Combine the reserved hard-boiled egg yolks, mayonnaise, mustard, chives, truffle oil, and salt in a bowl. Mash the mixture until well combined and smooth. Spoon the mixture into a large zip-top bag and snip off a hole in the bottom corner. Pipe the mixture into the egg whites and garnish with the chopped bacon and a sprinkle of paprika.
- To make the smoked salmon filling, combine the reserved hard-boiled egg yolks, the mayonnaise, coconut milk, dill, parsley, mustard, chives, onion powder, and salt in a bowl. Mash the mixture until well combined and smooth. Spoon the mixture into a large zip-top bag and snip off a hole in the bottom corner. Pipe the mixture into the egg whites and garnish with the smoked salmon and capers.
Excerpted from “Danielle Walker's Against All Grain Celebrations” by Danielle Walker, copyright © 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2016 by Erin Kunkel.