Three of my favorite deviled egg recipes: Classic, Bacon-Horseradish-Chive, and Basil-Garlic with lemon-parmesan breadcrumbs. Great for entertaining!
With Easter coming this weekend and Spring officially arrived, I thought it might be a good time for an “egg” theme on the blog. While I serve Deviled Eggs for many occasions year-round (especially for picnics, where they’re something of a staple), they’re a particularly great way to utilize your palette of hard boiled, dyed Easter eggs. Today, I’m sharing three of my favorite ways to prepare Deviled Eggs: the classic Dijon filling, Horseradish-Bacon-Chive, and Basil-Garlic. Serve one variety or a platter of all three for a delicious appetizer that guests of all ages are sure to devour!
When it comes to Classic Deviled Eggs, less is more in my book. I like them mildly tangy, simply seasoned, and ultra creamy. Adding equal parts of mayonnaise and sour cream to the egg yolks creates a luxurious base, flavored only with a touch of Dijon mustard, salt, and freshly-ground pepper. The filling is easy to combine with a fork or whisk, but for the smoothest, “fluffiest” texture, I often utilize my hand mixer or food processor. I like to stick with traditional garnishes here, such as a light sprinkling of paprika or a sprig of fresh dill. Classic Deviled Eggs never go out of style, and whenever I make them for a party, there are never any leftovers!
For a lightly spicy and smoky twist on the classic, Bacon-Horseradish-Chive Deviled Eggs have become a fast favorite among my family and friends. Bacon and eggs are a natural combination, and swapping out some of the Dijon mustard for cream-style horseradish brings a hint of “zip” to the background. It’s easy to increase or decrease the horseradish to accommodate your personal heat preferences (we all know I’m a lightweight when it comes to spicy foods!). Chopped chives bring an element of freshness to the filling, with a mild onion flavor. It’s important to cook the bacon crispy here and chop it into small “bits” for the best texture, and of course, make a little extra to sprinkle over the top of the filled eggs. More bacon is never a bad idea in my book!
If you savor the flavors of garlic and basil as much as I do (especially as the weather gets warmer), you’re going to love my Basil-Garlic Deviled Eggs. When I made a bowl of Basil Egg Salad a few weeks ago, my mind started wandering toward Deviled Eggs. Since my family and friends enjoy the flavors so much in a salad, I figured that the concept might also make a great egg filling. On something of a whim, I decided to top these eggs with lightly-toasted Panko, which turned out to be a delicious finishing touch. I seasoned the crumbs with Parmigianno Reggiano and a little lemon zest for a pop of brightness and crunch against the creamy filling. It’s impossible for me to choose favorites when it comes to Deviled Eggs, but have to admit that I had a hard time not sneaking multiple tastes from this batch post-photoshoot. (Basil-Garlic Deviled Eggs for dinner? Don’t mind if I do!)
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A Trio of Deviled Eggs
- 6 large eggs
- bowl of ice water, for cooling boiled eggs
- Kosher salt and freshly-ground pepper, to taste
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 -1/4 teaspoons Dijon mustard
- Hungarian paprika, to garnish (optional)
- chopped fresh herbs, such as dill, to garnish (optional)
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon Dijon mustard
- 2 teaspoons cream-style horseradish, plus additional to taste
- 2 tablespoons finely chopped crisp-cooked bacon, plus additional to garnish
- 1 tablespoon chopped fresh chives, plus additional to garnish
- 1/4 cup mayonnaise
- 1 -1/2 teaspoons extra-virgin olive oil, divided
- 1 small clove garlic, minced
- 1 tablespoon chopped fresh basil
- 1/8 teaspoon fresh lemon juice (small squeeze)
- 1 tablespoon unseasoned Panko breadcrumbs
- 1 teaspoon grated Parmigiano Reggiano
- 1/8 teaspoon grated lemon zest (pinch)
Place eggs in a heavy-bottomed pot and cover with cool water by 1 to 2 inches. Vent lid and bring just to a boil. Cover pot completely, lower heat, and simmer for 30 seconds. Remove from heat and let stand, covered, 12 minutes. Transfer eggs to a bowl of ice water and let stand for 10 minutes before peeling under cool running water. Slice eggs in half lengthwise and fill according to your chos
In a large bowl, use a fork or small whisk to mash together 6 full egg yolks, mayonnaise, sour cream, and Dijon mustard until smooth. For a very smooth and creamy filling, you can use a use a hand mixer (my preferred method) or a food processor. Season to taste with salt and pepper.
Using a spoon, a pastry bag fitted with a star or plain tip, or a zip-top plastic bag with one bottom corner snipped off, fill each egg with some of the yolk mixture. If desired, sprinkle each Deviled Egg with a pinch of paprika or chopped fresh herbs.
Following "classic" method above, combine 6 full egg yolks, mayonnaise, sour cream, Dijon mustard, cream-style horseradish, bacon, and chives. Season to taste with salt and pepper, adding additional horseradish if you prefer a spicier filling. Fill each egg with some of the yolk mixture and, if desired, garnish with additional bacon and chives.
Following "classic" method above, combine 6 full egg yolks, mayonnaise, 1 teaspoon extra-virgin olive oil, garlic, basil, and lemon juice. Season to taste with salt and pepper.
In a small skillet over medium heat, warm remaining 1/2 teaspoon olive oil. Add bread crumbs and stir to combine, until crumbs are lightly toasted. Transfer to a bowl and season with a pinch of salt and a few grinds of black pepper. Let cool. Stir in Parmigiano Reggiano and lemon zest.
Fill egg halves with garlic-basil yolk mixture. Sprinkle each egg with breadcrumbs just before serving.