A wonderful old standard that can be varied in a dozen ways. For lower-fat deviled eggs, replace the mayonnaise with yogurt.
Let’s have a look at how to make deviled or stuffed eggs:
Ingredients:
- Salt to taste
- 2 tablespoons of mayonnaise, preferably homemade
- 1 teaspoon Dijon mustard, or to taste
- 1/4 teaspoon cayenne, or to taste
- Paprika or fresh parsley leaves for garnish
Steps:
- Boil the eggs, remove its shell after they cool. Slice them in half lengthwise, and carefully remove the yolks. Mix the yolk with some salt and the mustard, mayonnaise and cayenne. Taste and adjust the seasoning.
- Spoon the filling back into the whites. If you want to make a lot of deviled eggs and want them to be attractive, use a pastry bag to pipe them back into the whites.
- Shower with paprika and serve or cover and chill, well wrapped, for up to 1 day before serving.
Deviled Eggs with Anchovies. As with anything containing anchovies, more than hallf the people in the room will love them. In Step 1, substitute mayonnaise with 1 tablespoon of olive oil; mash 2 or more anchovies with the yolks. Garnish by using some anchovy fillet and a couple of capers.
Herb-Stuffed Eggs. Fresh looking and tasting: In Step 1, substitute mayonnaise with 1 tablespoon of olive oil. Add 1/4 teaspoon minced garlic, 2 tablespoons minced fresh parsley leaves, 1 tablespoon drained and chopped capers (optional), and 1 teaspoon minced fresh tarragon leaves or 1 tablespoon minced fresh basil leaves. Garnish with parsley or small basil leaves.
Curried Deviled Eggs. Subtly spiced: Substitute mayonnaise with yogurt and add fragrant Curry Powder or other spice mix to the mustard. Garnish with cilantro leaves.
Jalapeño Deviled Eggs. Make these as spicy as you like: Substitute sour cream for the mayonnaise, 2 teaspoons or more minced jalapeño for the mustard, and 1/8 teaspoon ground cumin for the cayenne. Garnish with cilantro leaves.
Spring Vegetable–Stuffed Eggs. A little more work, because you have to mince the vegetables: Add a
tablespoon each minced radish or cucumber, snow peas, peas, or green beans; scallions, shallots, or onion. Garnish with a piece of parsley or a bit of any vegetable.
Fourteen Tasty Additions to Deviled Eggs
Add a touch of mayonnaise, sour cream, yogurt, or olive oil as necessary to help bind the filling and keep it moist.
1. Sliced, cooked shrimp, lobster, or crabmeat (excellent with chopped tarragon)
2. Finely crushed chorizo or other spicy sausage
3. Crumbled bacon
4. Avocado bits
5. Bits of dried tomato
6. Finely chopped olives, capers, or gherkins
7. Cooked spinach or watercress, drain then and finely chopped
8. Finely crushed or crumbled cheese, the stronger the better, like Parmesan, feta, or manchego
9. Horseradish or wasabi
10. Any miso
11. Any pesto or salsa
12. Grainy Mustard
13. Cooked corn kernels
14. Finely chopped red bell pepper
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