3 Fresh Twists On This Classic Appetizer

embedPhoto: Courtesy of Kitchen Konfidence.
Not one. Not two. But three deviled egg recipes. Step 1: Make deviled eggs. Step 2: Throw a deviled egg party.
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Let’s dive right into Step 1. Below, I’ve provided recipes for a variety of deviled eggs: chile garlic, avocado bacon, and pickled beet. My chile garlic deviled eggs are made with fiery Sambal Oelek, chopped cilantro, and plenty of fresh lime juice. These flavors are big and bold. Next, my bacon avocado deviled eggs are prepared with crispy bacon bits, rich avocado, chopped green onion, hot sauce, and lime juice. Guacamole in deviled egg form — this variation is highly addictive. Finally, pickled beet deviled eggs are made by pickling whole hard-boiled eggs with sliced red beet in a liquid flavored with red wine vinegar, black pepper, and bay leaf. The egg whites soak up both the flavor and the color of the pickling liquid. The yolks are then mashed with mayo, chopped pickled beet, pickling liquid, prepared horseradish, and chopped fresh chive. All three eggs are so delicious.
Use these three recipes as a guide to make your own variations. You’ll need three tablespoons of mayo for every six eggs. Then, add spicy (kimchi, pickled jalapeños, Sriracha) and fresh (cilantro, parsley, chive, mint) elements to cut through the richness of the yolk and mayo. Salt is a must. If you find that the yolk mixture needs a little lift, add acid (lemon, lime, vinegar). Continue reading for Step 2, plus my three complete recipes for deviled eggs.
Invite friends and family over to your deviled egg party, preferably using some sort of egg pun like, “It would be eggceptional to see you at my deviled egg party this Sunday.” Display your deviled eggs on a variety of plates and platters, and be sure to garnish with ingredients used in each recipe. For example, you could decorate a plate of chile garlic deviled eggs with lime wedges or sprigs of cilantro. A glob of mayo garnish would not be recommended though. Round out your party by serving a light salad, and brunch-style cocktails (a Bloody Mary or Michelada would be good options). And that’s it!
Now, on to the recipes. These three variations start with hard-boiled eggs. If you are a little shaky on that process, check out my recipe for foolproof hard-boiled eggs.
1Photo: Courtesy of Kitchen Konfidence.
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Chile Garlic Deviled Eggs
Serves: 4 to 6
Ingredients
6 hard-boiled eggs
3 tablespoons mayonnaise
1 tablespoon chile garlic sauce (such as Sambal Oelek)
1 tablespoon finely chopped cilantro, plus more for garnish
Juice of half a lime
Kosher salt
Instructions
Cut each hard-boiled egg in half, and place the yolks in a medium bowl. Set the egg whites on a serving plate, cut side up.
To the bowl with egg yolks, add mayonnaise, chile garlic sauce, 1 tablespoon finely chopped cilantro, lime juice, and a pinch of kosher salt. Using a fork, mash and stir the yolks until all ingredients are well-combined. You don’t want any big chunks of yolk remaining. Season to taste with additional kosher salt.
Transfer yolk mixture to a small zip top bag. Seal the bag, then cut off one of the bottom tips. Pipe the yolk mixture into the wells of each egg white. Sprinkle with additional chopped cilantro.
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2Photo: Courtesy of Kitchen Konfidence.
Bacon Avocado Deviled Eggs
Serves: 4 to 6
Ingredients
6 hard-boiled eggs
3 tablespoons mayonnaise
3 slices crispy-cooked bacon, finely chopped
1/2 avocado, pit removed, diced
1 scallion, roots trimmed, white and green part finely chopped, dark green part thinly sliced for garnish
1 tablespoon hot sauce (preferably green in color)
Squeeze of lime
Kosher salt
Instructions
Cut each hard-boiled egg in half, and place the yolks in a medium bowl. Set the egg whites on a serving plate, cut side up.
To the bowl with egg yolks, add mayonnaise, 3/4 of the chopped bacon (reserve the rest for garnish), diced avocado, chopped scallion (white and light green parts only), hot sauce, lime juice and a pinch of kosher salt. Using a fork, mash and stir the yolks until all ingredients are well-combined. You don’t want any big chunks of yolk remaining. Season to taste with additional kosher salt.
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Transfer yolk mixture to a small zip top bag. Seal the bag, then cut off one of the bottom tips. Pipe the yolk mixture into the wells of each egg white. Sprinkle with reserved chopped bacon and thinly sliced scallion (dark green part).
3Photo: Courtesy of Kitchen Konfidence.
Pickled Beet Deviled Eggs
Serves: 4 to 6
Ingredients
2 cooked beets, sliced
1 1/2 cups water
1/2 cup red wine vinegar
3 tablespoons sugar
1 teaspoon kosher salt, plus more to taste
1 bay leaf
2 teaspoons whole black peppercorns
6 hard-boiled eggs
3 tablespoons mayonnaise
2 teaspoons prepared horseradish
1 tablespoon thinly sliced chive, plus more for garnish
Black pepper
Instructions
Place sliced beets in a medium bowl and set aside. In a medium saucepan, combine water, red wine vinegar, sugar, 1 teaspoon kosher salt, bay leaf, and black peppercorns. Bring mixture to a boil over medium-high heat, stirring to dissolve sugar and salt. Take the mixture off the heat, and pour into the bowl with the sliced beets. Let the mixture cool completely, then add hard-boiled eggs. Cover, and let pickle for at least 2 hours (or up to 2 days). The color will get more vibrant the longer you pickle.
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Remove the eggs from the pickling liquid, and blot dry. Cut each hard-boiled egg in half, and place the yolks in a medium bowl. Set the egg whites on a serving plate, cut side up. Finely chop 3 to 4 pickled beet slices. Reserve pickling liquid. To the bowl with egg yolks, add mayonnaise, 1 tablespoon chopped pickled beets (reserve any extra for garnish), 1 tablespoon strained pickling liquid, 2 teaspoons horseradish, 1 tablespoon sliced chive, several turns of black pepper, and a pinch of kosher salt. Using a fork, mash and stir the yolks until all ingredients are well-combined. You don’t want any big chunks of yolk remaining. Season to taste with additional kosher salt.
Transfer yolk mixture to a small zip top bag. Seal the bag, then cut off one of the bottom tips. Pipe the yolk mixture into the wells of each egg white. Sprinkle with additional chopped pickled beet and thinly sliced chive.
You can purchase precooked beets at Trader Joe’s. If you can’t find this product, simply roast beets at home. Wash each beetroot, dry, then place on a square of foil. Drizzle with a little olive oil, and season with kosher salt and pepper. Bring the foil up around the beet, sealing the edges. Each beet should be wrapped up like this individually. Bake in a 400 degrees oven until tender (about 1 hour). Let the beets cool, unwrap, and peel off skins.
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