I think when it comes to serving brunch or appetizers we tend to forget about these delicious little deviled eggs. They come with such a wonderful and natural vessel to fill with delicious concoctions. I have filled mine with tangy blue cheese, crunchy apples, and walnuts. In the recipe part of the post I will give you a few ideas on something more than just the traditional filling. I still think the traditional filling is wonderful, it is just fun to play around with an old classic.
Hard boil your eggs, peel and allow to cool. Cut the eggs in half and gently remove the yolks to a bowl.
In a small bowl add the mayonnaise, prepared mustard, vinegar and salt and pepper, mashing and mixing to incorporate until the mixture is smooth.
Add your “fun” ingredients. I did have to make sure that the items were chopped small enough that they didn’t look odd when piped into the egg.
To make it easy to pipe into the egg white I put the egg yolk mixture into a large baggy and snipped the end off.
It is so much easier and less messy this way. Of course you can sprinkle with a little bit of paprika for some added color and interest. Yummy, and your gluten free friends will love you, too!!
- Deviled Eggs
- 6 hard-cooked eggs
- ¼ cup mayonnaise
- 1 teaspoon prepared mustard
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon white sugar
- Salt and pepper to taste
- Peel hard-cooked eggs and halve lengthwise; carefully use the tip of a spoon to remove yolk from each egg half. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, sugar, and vinegar; mix well. If desired, season with salt and pepper to taste.
- Place your egg yolk mixture in a gallon sized bag and cut a small piece of the corner off. Stuff egg white halves with the yolk mixture.
- Cover and chill until serving time (up to 24 hours). If desired, sprinkle with paprika or garnish with parsley. Makes 12 deviled egg halves.
- A FEW FUN IDEAS:
- Bacon and basil eggs-Prepare deviled eggs as directed, except stir 2 slices bacon, crisp-cooked and crumbled; 2 tablespoons chopped tomato; and 1 tablespoon snipped fresh basil into the yolk mixture. If desired, top with additional bacon.
- Greek-style eggs: Prepare deviled eggs as directed, except stir 2 tablespoons crumbled feta cheese, 1 tablespoon finely chopped pitted Kalamata olives, and 2 teaspoons snipped fresh oregano into the yolk mixture. If desired, garnish with additional chopped olives, crumbled feta cheese, and snipped oregano.
- Blue cheese, apple, and walnut eggs: Prepare deviled eggs as directed, except stir ¼ cup chopped apple, 1 tablespoon crumbled blue cheese, and 1 tablespoon chopped, toasted walnuts into the yolk mixture.
- Mexican-style eggs: Prepare deviled eggs as directed, except substitute Mexican-style sour cream dip for the mayonnaise and stir ¼ cup chopped avocado and 1 tablespoon snipped fresh cilantro into the yolk mixture. If desired, garnish with additional cilantro and avocado, and fresh jalapeno chile pepper pieces.
- Yep, keep using your imagination and come up with your own tasty concoction! Let me know how you prepare your Deviled Eggs!!