Hector Manuel Sanchez
Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 10

Add extra flair to your usual deviled egg platter with an array of tasty toppings to choose from. Boil and peel eggs a day before, or buy them precooked at the grocery store to save time.

How to Make It

Cut eggs in half lengthwise, and transfer yolks to a medium bowl, keeping whites intact. Add mayonnaise, lemon juice, salt, and pepper to bowl; stir with a fork until very smooth. Place yolk mixture in a piping bag fitted with a 3/4-inch-wide tip. Pipe into wells of egg whites (about 1 tablespoon per egg half). Place on a platter; sprinkle with paprika. Serve with toppings (recipes follow).

Pickled Okra and Pimientos
Thinly slice pickled okra crosswise. Wedge a slice in each deviled egg; sprinkle with finely chopped pimientos.

Capers and Smoked Paprika
Top deviled eggs with chopped drained capers and a dash of smoked paprika.

Pickled Red Onions, Bacon, and Chives
Combine 1/2 cup red wine vinegar, 1/4 cup granulated sugar, and 1 tsp. salt in a bowl. Dice a small red onion, and soak in vinegar mixture 30 minutes. Drain and pat dry. Top deviled eggs with pickled onions, chopped cooked bacon, and chopped chives.

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