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Deviled eggs never go out of style, and this recipe for Classic Deviled Eggs is one that every Southern cook should master.

Recipe by Southern Living April 2014

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Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice eggs in half lengthwise, and carefully remove yolks, keeping egg whites intact.

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  • Grate egg yolks using small holes of a box grater. Mash together yolks, mayonnaise, and next 3 ingredients. Add more salt or hot sauce, if desired.

  • Spoon or pipe yolk mixture into egg whites.

  • SIX DEVILISH SPINS

  • Trout Caviar-Horseradish: Prepare recipe as directed in Steps 1 and Stir 3 3/4 tsp. prepared horseradish into yolk mixture. Spoon or pipe yolk mixture into egg white halves. Top with 3/4 tsp. trout caviar.

  • Country Ham-Breadcrumb: Prepare recipe as directed in Steps 1 and Stir 1/2 cup finely chopped cooked country ham and 1/4 cup finely grated Swiss cheese into yolk mixture. Spoon or pipe yolk mixture into egg white halves. Top with desired amount of toasted breadcrumbs.

  • Avocado-Tarragon: Prepare recipe as directed in Steps 1 and Mash together 1 1/2 ripe avocados and 3 3/4 tsp. fresh lime juice. Stir avocado mixture and 1 tsp. dried tarragon into yolk mixture. Add salt and pepper to taste. Spoon or pipe yolk mixture into egg white halves. Top with desired amount of fresh flat-leaf parsley leaves.

  • Spinach, Poppy Seed, and Bacon: Prepare recipe as directed in Steps 1 and Stir 3/4 cup frozen chopped spinach, thawed; 4 1/2 tsp. grated red onion; and 4 1/2 tsp. poppy-seed dressing into yolk mixture. Spoon or pipe yolk mixture into egg white halves. Top with chopped cooked bacon.

  • Smoked Salmon, Lemon, and Capers: Prepare recipe as directed in Steps 1 and Stir 1 1/2 Tbsp. finely chopped drained capers, 3/4 tsp. loosely packed lemon zest, 3 tsp. lemon juice, 1/4 tsp. black pepper, and 1/8 tsp. kosher salt into yolk mixture. Spoon or pipe yolk mixture into egg white halves. Top with desired amount of smoked salmon.

  • Chorizo-and-Cilantro: Prepare recipe as directed in Steps 1 and Stir 3/4 cup cooked and crumbled chorizo sausage and 2 1/4 tsp. sour cream into yolk mixture. Spoon or pipe yolk mixture into egg white halves. Top with desired amount of fresh cilantro leaves.

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