Deviled Eggs 4 Ways
Can you believe Easter is so early this year?? One of my favorite dishes at Easter is deviled eggs. I love that unique brine-y, creamy combination that they have, and this year I wanted to try a few different ways of making them to spice things up. All of these are pretty simple, and I had everything on hand already to make each version. You can make a dozen of them all one way, or mix it up like I did and have a medley of flavors for your Easter lunch.
First, start with 6 hard-boiled eggs (double my recipe for a dozen eggs). I've found the easiest way is with an Instant Pot - on manual high (with 1 cup of water) for 5 minutes (with another 5 minutes of natural release before you hit the quick release). Or you can do it on the stove. The key is to make sure they're completely hard boiled, not soft boiled. Slice each peeled egg lengthwise, and put all your cooked yolks aside.
Second, create a base for a simple deviled egg. Mix 2 tablespoons Hellmann's Mayo (not a big Mayo person? A lot of health food stores carry the Primal Kitchen Paleo Mayo - one of my absolute favorites for spreads and mayo substitutions), 2 teaspoons of yellow mustard, and a teaspoon of pickle juice (or you can sub this for lemon juice for a more flexible tasting base) in a medium-sized bowl. Add in the yolks, and mix either with a potato masher or electric mixer.
Below are the 4 ways I made my deviled eggs from this point:
- Buffalo Blue Cheese: I added 1 1/2 teaspoons of Frank's Red Hot Buffalo Sauce to 1/3 of my mixture. If you're doing all 6 of your eggs this way, you can use closer to 3-4 teaspoons depending on how hot you like it. Top with a drizzle of buffalo sauce and crumbles of blue cheese.
- Salsa: Again, I used 1/3 of the egg mixture and added about 1 tablespoon of salsa. You can sub out the pickle or lemon juice here for lime juice if you want added Salsa flavor (although I liked it just fine with lemon juice!). Top with a splash of salsa and cilantro.
- Sea Salt + Paprika: This one's super simple. I didn't add anything to my mixture, and made the eggs like normal. Top with a dash of Paprika and crunchy Sea Salt - a classic with a little extra somethin' somethin'.
- Jalapeno: You can make these a little spicier by adding in a dash of hot sauce or spicy pickle juice (I had olive juice from Jalapeno Stuffed Green Olives on hand so I used that!), but it's also great with the basic mixture. Top with a slice of fresh Jalapeno for a crunchy, spicy deviled egg.
Don't count my eggs too closely in the photo because a few were inhaled during the making of this blog post. It took me hardly any time at all to throw together, and the result was delish!