Food & Drink

Deviled Eggs 3 Ways

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When I was in college, I ate my fair share of deviled eggs.  As music majors, part of giving our junior and senior recitals included hosting the reception.  But with the whole “broke college student” struggle, preparing crowd-pleasing appetizers and desserts on a budget can be really hard.  Enter – deviled eggs.  One year, my friend asked me to prepare a reception dish for her recital.  She gave me a budget of $10 and it had to have close to 100 servings.  I seriously considered just putting Famous Amos cookies on a platter and calling it a day.  But I thought – wait, eggs are cheap, mayonnaise is cheap, salt is cheap.  Folks, we’ve got an appetizer!

Since college, the amount of deviled eggs I consume has drastically dropped.  But when I do whip these out for a crowd, I do like to mix it up and experiment with fun flavors.  Today, I will share 3 of my favorite ways to prepare deviled eggs – classic, southern-style, and curried.

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Deviled Eggs

  • Servings: 12
  • Print

Ingredients

Classic Deviled Eggs

  • 6 hard-boiled eggs, cut lengthwise
  • 1/4 cup mayonnaise
  • 1 tsp dijon mustard (or yellow mustard)
  • Salt and pepper, to taste

Southern Style Deviled Eggs

  • 6 hard-boiled eggs, cut lengthwise
  • 1/4 cup mayonnaise
  • 1/2 tsp dijon mustard (or yellow mustard)
  • 1 Tbs sweet pickle relish
  • Salt and pepper, to taste

Curried Deviled Eggs

  • 6 hard-boiled eggs, cut lengthwise
  • 1/4 cup mayonnaise
  • 1/2 tsp dijon mustard (or yellow mustard)
  • 1 tsp curry powder
  • Salt and pepper, to taste

Garnish ideas

  • Paprika
  • Chives
  • Dill
  • Scallions

Method

  1. Scoop out the egg yolks and place in a medium mixing bowl.  Use a fork to mash the egg yolks.  Combine the rest of the ingredients.
  2. In a piping bag, pipe the egg yolk mixture into the hollowed egg whites.  Top with garnish of choice.  Refrigerate until ready to serve.

Recipe notes

  • In my opinion, the easiest way to boil eggs is by using the Instant Pot!  I put my eggs on the trivet in the pot.  Pour 1 cup of water in the pot.  Manual pressure HIGH for 5 minutes.  Natural release 5 minutes, and then manual release the rest of the pressure.
  • If using the stovetop to boil eggs, place eggs in a large saucepan.  Cover the eggs with about 1 inch of water.  Bring water to a boil.  Remove from heat and cover the saucepan.  Set timer for 10 minutes.  After 10 minutes, drain and rinse the eggs.

 

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