Deviled Eggs³

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TGIF y’all from the Hungry Southern Belle house!  We gave our fans a tease on July 4th when we posted a pic on our Instagram account for our deviled eggs recipe.  The best part?  If one kind of deviled egg is good, why not add three other variations to make it spectacular???  I started with the classic deviled egg recipe and then added some yummy and unexpected twists to the mix.  In this case, the devil truly was in the details!  Have fun and enjoy y’all!

 

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Classic Deviled Eggs (I called ours “The Dizzy Original”)

(recipe adapted from www.epicurious.com)

Ingredients:

  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 teaspoons brown or yellow mustard
  • 1/4 cup finely chopped sweet pickles
  • 1/4 cup finely chopped celery

Preparation:

Cover eggs with cold water by 1 1/2 inches in a 4- to 5-quart pot and bring to a rolling boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pot from heat and let eggs stand in hot water, covered with lid, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking.

Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, pickles, celery, and salt and pepper to taste to yolks and stir with fork until combined well, then spoon into egg whites.

 

Now for the fun additions…

 

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(recipes adapted from www.epicurious.com)

Crunch Time

(add crushed sour cream and onion potato chips to both the filling and garnish)

Stir in:

1/4 cup sour cream + 1/2 cup crushed sour cream and onion potato chips + 3 Tbsp. finely chopped chives + 1 tsp. white wine vinegar. Season to taste with salt and pepper.

Garnish with:

More crushed sour cream and onion chips + finely chopped chives

 

Smoky Depth

Slightly spicy chorizo adds tons of flavor—and gorgeous color—to the classic filling.

Stir in:

3 ounces finely chopped Spanish chorizo, sautéed until the fat just starts to render, then cooled + 1 Tbsp. sherry vinegar + 3 Tbsp. finely chopped piquillo peppers (or substitute jarred roasted red peppers) + 2 Tbsp. finely chopped cilantro. Season to taste with salt and pepper.

Garnish with:

Smoked paprika + finely chopped cilantro

 

Pickle Punch

A trio of pickles (dill, bread and butter, and cornichon) offers both a creamy and tangy flavor in each bite.

Stir in:

3 Tbsp. finely chopped dill pickles + 1 Tbsp. dill pickle juice + 2 Tbsp. finely chopped bread and butter pickles + 2 Tbsp. finely chopped cornichons + 1 Tbsp. chopped fresh dill. Season to taste with salt.

Garnish with:

Dill sprigs + coarsely ground black pepper + halved cornichons

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