Deviled Eggs - a variety of fillings

I love deviled eggs, and they’re perfect for Afternoon Teas - a couple of bites, they pack a protein punch to balance out the scones and cake. Here are some of my favorite “gourmet” deviled egg recipes.

Classic Deviled Eggs

• 6 hard-boiled eggs, cooled and peeled, yolks removed

• 1/4 cup mayonnaise

• 1 teaspoon white vinegar

• 1 teaspoon yellow mustard

• 1/8 teaspoon salt

• freshly-ground black pepper to taste

• Smoked Spanish paprika, for garnish

Bacon and Chive

• 6 hard-boiled eggs, cooled and peeled, yolks removed

• 3 tablespoons mayonnaise

• 1 tablespoon white Balsalmic vinegar

• 1 teaspoon Dijon mustard

• Salt and pepper to taste

• 2 slices of bacon, cooked and crumbled, plus extra for garnish

• 1 tablespoon fresh chives

Ranch

• 6 hard-boiled eggs, cooled and peeled, yolks removed

• 2 tablespoons mayonnaise

• 2 tablespoons sour cream

• 2 teaspoons drained horseradish

• 1 teaspoon Dijon mustard

• salt and pepper to taste

• 1/4 cup diced English cucumber, plus thin wedges for garnish

• 2 tablespoons chopped fresh parsley

• 1 tablespoon fresh chives

• 1 tablespoon chopped fresh dill

Smoked Salmon

• 8 hard-boiled eggs, cooled and peeled, yolks removed

• 1/2 cup sour cream

• 2 ounces cream cheese, softened

• 2 tablespoons mayonnaise

• 1 tablespoon freshly squeezed lemon juice

• 2 tablespoons minced fresh chives, plus extra for garnish

• 4 ounces smoked salmon (Honey Smoked is recommended), shredded

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

Pickled Beet

• 6 hard-boiled eggs, cooled and peeled - steep whole in pickled beet juice for at least 4 hours and then slice and remove yolks

• 3 tablespoons mayonnaise

• 1 tablespoon Dijon mustard

• 1/2 tablespoon cider vinegar

• black pepper to taste

• 1/2 tablespoon fresh chives

• Chopped pistacios for garnish

• Baby arugula for garnish

• Crumbled goat cheese for garnish

Since making deviled eggs is a pretty standard operation, I’m going to presume some egg-spertise on your part, and haven’t provided steps. There are some how-tos on the internet about how to boil eggs that peel easily, and you might want to google that before embarking. Then just mix up the yolks, fill the egg whites, and garnish with a couple of the primary ingredients.

Egg yolk filling can be handled easily if placed in a plastic bag; cut off a corner and pipe into the egg whites.

Yes, the Pickled Beet deviled eggs presume that you have some pickled beet juice languishing in the ‘fridge, but don’t we all?

Melanie Unruh