Feeling a little devilish?

July 9, 2013 

Deviled eggs are a tasty treat and there are so many ways to fix them.

SPECIAL TO SIERRA STAR — Special to Sierra Star

I am not sure where the term "deviled" came from when it comes to one of my favorite snacks, deviled eggs. I assume it has to do with the egg-yolk mixture being somewhat spicy, maybe even hot in some cases. But no matter, they can be named anything and they would still taste good, at least in my opinion. There are some folks, like my youngest son, Cody, who detest eggs of any kind. If I peeled hard-boiled eggs, he would leave the house with a scowl on his face!

If you happen to be a deviled-egg fan like I am, perhaps you will find something here that looks good enough to try. Deviled eggs are great for holiday cookouts and picnics, but just be sure to keep them cold.

Basic deviled eggs

  • 1 dozen hard-cooked eggs, peeled and cut into halves, lengthwise
  • 2 teaspoons (or to taste) Dijon mustard
  • 1/3 cup mayonnaise or Miracle Whip if you prefer
  • 1 tablespoon minced onion or shallot
  • 1/4 teaspoon Tabasco sauce (again, according to your taste)
  • Salt and pepper, to taste
  • Paprika
  1. In a medium bowl, gently remove the egg yolks from the cut halves. Set the whites aside, preferably in a deviled egg serving plate. With a fork, mash the yolks into small crumbs.
  2. Add mustard, mayonnaise, minced onion, Tabasco, salt and pepper and mix thoroughly into a smooth paste.
  3. Fill the egg whites with the yolk mixture, either with a small spoon or a decorative frosting tip. Sprinkle the filled eggs with a small amount of paprika. Chill, covered, before serving. Makes 2 dozen.

Deviled eggs

  • 6 hard-cooked eggs, peeled and cut in half
  • 2 tablespoons mayonnaise
  • 1 teaspoon sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • Paprika
  1. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well.
  2. Stuff or pipe the yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving. Makes 1 dozen.

Horseradish dill deviled eggs

  • 6 hard-cooked eggs, peeled and cut in half
  • 1/4 cup mayonnaise
  • 1 to 2 tablespoons prepared horseradish
  • 1/2 teaspoon dried dill weed or 1 teaspoon fresh (chopped)
  • 1/4 teaspoon dried ground mustard
  • 1/8 teaspoon salt
  • Dash black pepper, to taste
  • Paprika
  1. In small bowl, mash the egg yolks with a fork until crumbly. Add mayonnaise, horseradish, dill, dried mustard, salt and pepper; mix well. Pipe or spoon into the egg whites and sprinkle the tops with paprika.
  2. Cover and refrigerate until thoroughly chilled before serving. Makes 1 dozen.

Loaded deviled eggs

Almost resembles a baked potato with the works!

  • 14 hard-cooked eggs, peeled and cut in half
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon black pepper
  • 1/3 cup crumbled cooked bacon
  • 1/4 cup (1-oz.) finely shredded sharp Cheddar cheese
  • 2 tablespoons chopped fresh chives or green onion tops
  1. Finely chop four of the egg white halves, after having removed all the yolks and placed them in a medium-sized bowl.
  2. Mash yolks with a fork until crumbly. Add mayonnaise, sour cream, mustard, lemon juice and pepper; mix well.
  3. Add chopped egg whites, bacon, cheese and chives; mix well.
  4. Spoon 1 heaping tablespoon into each egg white half. Cover and refrigerate to allow flavors to blend. Makes 24.

Kicked-up deviled egg ideas

I never seem to make deviled eggs the same way twice, but here are some of the ingredients I add to the mashed egg yolks when I feel creative.

  • A few dashes of Worcestershire sauce
  • A few dashes of Louisiana hot pepper sauce
  • Pickle relish
  • French's "GourMayo" (light flavored mayonnaise) Wasabi Horseradish flavor
  • Dijon mustard
  • Ranch dressing
  • Minced green onions
  • Paprika, for garnish

Other ideas: Minced celery, all types of olives, red, yellow and green bell peppers, radishes, cilantro or fresh parsley, salsa, capers, garlic, pickled (or fresh) jalapeno or wax peppers.

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