Get ready for a deviled egg egg-stravaganza. Even though I’m not really a deviled egg egg-spert, I’m very egg-cited to be sharing these three egg-ceptional recipes with y’all. “What makes an egg deviled?” you might eggs-claim. I’m egg-static to tell you! Deviled eggs get their name from an 18th-century culinary term. Cooks used “deviled” to describe food that was heavily seasoned, zesty, or spicy. Keep in mind that measurements for ingredients are not always eggs-act. To make them eggs-cellent, you may need to add additional mayonnaise or eggs-tra seasonings, depending on the size and texture of your egg yolks. For eggs-traordinary deviled eggs, the fillings should be smooth and creamy. Please egg-scuse me for using so many egg puns to eggs-press myself. I believe I’ve over eggs-tended my stay. It’s time to make a hasty eggs-it. Sometimes I really crack myself up.
Dill Pickle Deviled Eggs
Way back when, Mary Potter, an elderly lady from my church, used to make her egg salad with dill. I’ve loved the combination ever since. Be careful with the salt in this recipe. Taste your seasonings. Dill pickle relish adds a lot of salty flavor all on its own.
6 hard-boiled eggs
¼ cup mayonnaise
1 teaspoon Dijon mustard
1/3 cup dill pickle relish, drained
Dash dill weed
Salt and pepper, to taste
6 dill pickle slices, cut in half
Smoked paprika
Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with mayonnaise and mustard. Add dill pickle relish and dill weed. Season with salt and pepper. Stir well. Spoon yolk mixture into egg white halves. Garnish each deviled egg with ½ slice of dill pickle and a sprinkle of smoked paprika. Makes 12.
Pesto & Tomato Deviled Eggs with Balsamic Pearls
Balsamic pearls are one of my new favorite things! Look for them in gourmet food shops or order them online. Balsamic glaze may also be substituted, and you’ll still have a gorgeous presentation.
6 hard-boiled eggs
2 tablespoons mayonnaise
2 tablespoons prepared refrigerated pesto
Grape tomatoes
Salt and pepper
Balsamic pearls
Fresh basil, to garnish
Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with mayonnaise and pesto. Stir well. Spoon mixture into egg whites. Cut grape tomatoes into thin slices; season with salt and pepper. Garnish each egg half with 3 slices of tomato, about ¼ teaspoon of balsamic pearls and piece of fresh basil. Makes 12.
Jalapeno Popper Deviled Eggs
I used jarred jalapenos for this recipe. If you prefer more spicy heat, use fresh ones.
6 hard-boiled eggs, peeled
½ cup mayonnaise
¼ heaping cup crumbled cooked bacon
2 tablespoons diced jalapeno peppers, drained
Finely shredded sharp cheddar cheese
Crumbled bacon, to garnish
12 jalapeno pepper slices
Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with mayonnaise. Add crumbled bacon and diced jalapeno peppers. Stir well. Spoon mixture into egg whites. Garnish with finely shredded cheddar cheese, crumbled bacon and a slice of jalapeno pepper. Makes 12.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at debbicovington@gmail.com.
