Deviled Eggs
Deviled Eggs
I love some good Deviled Eggs. I have always made the base recipe for years, everyone likes them. This recipe is not only the base recipe, but many variants are listed in the notes. No measurements given for the base recipe, this is just a play it by taste recipe.
Ingredients
- 12 hard boiled eggs, chicken or duck, peeled
- mayo
- prepared yellow mustard
- paprika
- cracked black pepper
Instructions
- Take each egg and cut in half lengthwise, remove the yolk and place in a bowl, place the egg halves on a large plate or tray.
- Using a fork, mash up the yolks then start adding mayo to the bowl, I start with about 2 heaping spoonfuls, mix that together, you are looking for a creamy consistency, not too dry, and not too wet (this is a key step here and in the variants). After that, add a squirt or two of yellow mustard and mix that in, taste, if weak on the mustard, add another squirt and mix. Add cracked black pepper to taste.
- Using 2 spoons, scoop some of the yolk mixture and place in the egg half mounding it up a little, repeat this for all the egg halves. Sprinkle lightly with paprika and chill for at least 30 minutes before serving. For all the variants listed, chill them before serving.
- Wasabi Deviled Eggs.
Notes
12 eggs at a local market will cost about 60 Baht, for 4 servings, this is about 44 cents per serving, you will more than likely get more servings than this.
Bacon & Jalapenos Deviled Eggs - This could easily be done with the large Thai red or green chilies as well. To the mashed up yolk, add 1 1/2 teaspoon rice vinegar, 3/4 teaspoon ground mustard, 1/2 teaspoon sugar, 2 Jalapenos seeded and chopped, 6 pieces of bacon cooked and crumbled, and mayo as needed. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off, sprinkle with paprika.
Wasabi Mayo Deviled Eggs - Same as the base recipe but make the wasabi mayo with 1 tablespoon of wasabi paste and 3 tablespoons of mayo, mix and use that as needed to get a creamy consistency with the yolks. Top each egg with a slice of green olive.
Shrimp Deviled Eggs - To the mashed up yolk, add 1 cup of small chopped shrimp, 1 tables spoon of ground mustard, 1 spring onion chopped, pinch of garlic powder, 2 tablespoons of sweet pickle relish, 1 tablespoon of chopped fresh parsley, and mayo as needed. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off.
Crab Deviled Eggs - To the mashed up yolk, add 1 teaspoon paprika, 1/2 teaspoon mustard powder, 1/2 teaspoon Old Bay seasoning, 3/4 cup crab meat, drained, and mayo as needed. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off.
Salmon Deviled Eggs - To the mashed up yolk, add salt and pepper to taste, 1 shallot minced, 3/4 cup salmon meat that is flaked apart, and mayo as needed. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off.
Bacon & Cheddar Deviled Eggs - To the mashed up yolk, add 4 slices of bacon, cooked and crumbled, 1 teaspoon of mustard, 3 tablespoons Cheddar cheese finely grated, and mayo as needed. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off.
Loaded Deviled Eggs - To the mashed up yolk, 1/2 cup sour cream, 1/2 cup cooked and crumbled bacon, 1/4 finely chopped fresh chives, 1/2 cup shredded Cheddar cheese, and salt and pepper to taste. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off. Garnish each with a piece of chopped bacon and chopped chives.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.
My base recipe I have been making for years.
Variants inspired courtesy of good friend, Mike Early.
United States.
Variants inspired courtesy of good friend, Mike Early.
United States.
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