Deviled Eggs 3 Ways: New Twists on a Classic

Apr 18, 2011

Friends gather around the brunch table

Easter came early to my house this year.  I hosted a lovely brunch for my friends filled with all kinds of wonderful Spring time foods.  We delighted in a savory tomato and basil bread pudding, homemade orange scones, an apricot glazed ham, buttermilk biscuits, scrambled eggs, breakfast meats, a zesty and tart key lime pie, and a bar filled with cocktails such as bloody mary’s, peach mimosas and coffee liquers.  In an homage to a classic tradition, I also served three versions of deviled eggs.

Eggs are an absolute must for Easter.  A historic symbol of life and re-birth, eggs are painted, hidden, used as centerpieces, and naturally, made into the star of any breakfast feast.  When it comes to deviled eggs, I happen to love the bite size portion each egg half provides along with its visual appeal:  a smooth, perfectly white oval, filled with a light, airy and creamy filling.  Deviled eggs are simply wonderful!

I took the typical egg yolk filling and added a few twists — basil pesto, bacon and cheddar, and sundried tomato and capers.  The results were fantastic.  The smooth creaminess of the yolk surprised tastebuds with smokey bacon, the bright tang of tomatoes or the richness of a freshly made pesto.

To make things easy, I used an egg cooker to hard boil the eggs.  Once peeled and halved, I combined the egg yolks with mayonnaise and mustard then divided the yolk mixture into three separate bowls.  Each yolk mixture was then prepared with the identifying special ingredients. 

To pipe the yolks, I recommend wide frosting tips, such as those found in cupcake or cookie presses.  The wider the tip, the easier it will be for the ingredients to pass through without causing a clog.  I recommend a star shaped tip for decorating, but any fluted design will work.  Pipe the filling high and large on each half, as the filling is the star and deserves all the visual attention.  Garnish with small details such as chopped basil leaves, a caper berry, bacon pieces or a sprinkling of paprika.

Deviled Eggs 3 Ways

One dozen (12) hard cooked and peeled eggs
1/2 cup mayonnaise (I recommend Duke’s)
2 tablespoons Dijon mustard
Salt and Pepper to taste

Divide the eggs in half by slicing down the middle.  Remove the egg yolks and place into a bowl.  Mash with a fork until fine.  Add mayonnaise and mustard.  Add salt and pepper to taste, reserve if using other ingredients.

Variations (add the following to the egg yolk mixture):

4 strips of bacon, cooked and crumbled to small bits AND
2 tablespoons grated sharp cheddar cheese

OR
2 tablespoons of your favorite pesto sauce

OR
2 tablespoons of sundried tomatoes, chopped finely
1 tablespoon of capers, chopped finely
1/2 tablespoon fresh basil, chopped finely

Place filling into a piping bag with a wide star tip.  Pipe into clean egg white halves.  Pipe filling into high wide mounds and garnish.