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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