A Dozen Deviled Egg Variations
Our classic deviled eggs recipe is simple using a handful of ingredients from various toppings making it devilishly good. Whether you’re adding bacon bits, fresh herbs, or a twist of olive tapenade, these eggs are the perfect appetizer for a spring gathering. Pair them with the 2023 Napa Valley Chardonnay for a crisp contrast or enjoy them with the bold 2020 Napa Valley Petite Sirah or 2022 Napa Valley Cabernet Sauvignon to enhance their richness. This recipe is scrumptious and sure to be a crowd favorite.
Ingredients
Deviled Eggs
- 12 large eggs
- ⅓ - ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- Pinch of cayenne pepper
- Salt and white pepper, to taste
- 1-2 tablespoons mascarpone or butter (room temperature, optional for a richer texture)
Optional Toppings
- Bacon bits
- Fresh herbs (chives, dill, tarragon)
- Dukkah
- Za’atar
- Pesto
- Chive oil
- Olive tapenade
- Beet-soaked eggs (place boiled, peeled eggs in pickled beet juice for ½-1 hour)
Instructions
- In a large saucepan, cover the eggs with water by 1 inch or so.
- Bring to boil over high heat, immediately remove from heat, cover and let stand for 12 minutes.
- Drain eggs and rinse under cold water. Let cool completely. Peel eggs.
- Filling - halve the eggs and carefully remove yolks.
- Set whites aside on a platter. Place yolks in a food processor, add mayo, dijon, cayenne, pinch or two of salt and white pepper and optional mascarpone or butter.
- Blend until smooth. Taste and adjust seasoning as needed.
- Transfer mixture to a piping bag fitted with desired tip or use a medium ziploc bag and snip one corner.
- Pipe yolk mixture into white and garnish with desired toppings.
- Serve immediately or place in the refrigerator until ready to use.
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