Each year, I am always looking for different variations of my classic deviled eggs to try for Spring time dinner events. I have found some super fun ones this year. Everything from a BLT deviled egg to my famous smoked salmon deviled eggs. Y’all enjoy these recipes and let me know how they turn out!
Classic Deviled Eggs:
6 large eggs
2 tablespoons Dukes mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon dijon mustard
1/8 teaspoon salt, Lawrys seasoning salt and garlic salt each
Dash of pepper
Garnish: paprika
Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Garnish, if desired.
BLT Deviled Eggs
1 dozen hard boiled eggs
2 tbls deli mustard
3 tbls mayo
1 small Roma tomato
4 pieces cooked bacon, crumbled
baby arugula
salt and pepper
Hard boil eggs and peel (see link in ingredient list fo the perfect hard boiled eggs). Slice in half lengthwise and scoop out yolks into bowl, keeping whites for later. Mash yolks with fork, stir in mustard and mayo. Season with salt and pepper.
Cut tomato in half and scoop out seeds and liquid. Finely dice tomato halves. Stir tomato and 3/4 of the bacon into yolk mixture. Scoop into saved egg white cups. Add a piece of baby arugula to each half and a little bit of bacon to the top.
Keep chilled until ready to serve.
Smoked Salmon Deviled Eggs:
8 extra-large eggs
1/2 cup sour cream
2 ounces cream cheese, at room temperature
2 tablespoons good mayonnaise
1 tablespoon freshly squeezed lemon juice
2 tablespoons minced fresh chives, plus extra for garnish
4 ounces good smoked salmon, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces salmon roe
Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don’t want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.
Foie Gras Deviled Eggs:
8 Eggs
3tbs Heavy Cream
1tbs Whole grain Mustard
2tbs Light Mayo
1/2c Foie Gras
Salt & Pepper
Sea Salt
Korean Pepper Flakes
Pea Shoots
Duck Skin (or you can use chicken)
Put eggs in pot, fill with cold water, bring to a boil and cook for 12min, take out and put in ice bath, then peel cut in half and take out yolks.
For crispy duck skin take the skin (I used Duck Legs Confit) and place under a broiler until crispy.
In a food processor add heavy cream, mustard, mayo, yolk, and foie gras. Mix, season with salt and pepper. Then put in a pastry bag (or I put it in a plastic bag).
Season the egg whites with sea salt, then fill them with the yolk mix. Plate with pea shoots, bacon jam, eggs, Korean pepper flakes, and crispy duck skin.
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