Deviled Eggs Three Ways

Apparently, it’s good to be a tax lawyer in Charlottesville after tax day! Andrew the H has two days off this week…Surprise!! So, even though the weather report is threatening a few thunderstorms (which I will no longer take lightly, see last week’s events), we are going out to enjoy the cloud-covered sun. After weeks of seeing very little of Andrew on the weekends, I am excited to finally have some husband-wife time. Even if that means that I have to endure hours of the History Channel (seriously, how many Civil War shows can you possibly have? No disrespect, but geeeeeeze).

I have also convinced Andrew to go to the tulip farm this afternoon which I am beyond excited about. Literally, I have been blabbing about it for weeks. Pretty please, cross your fingers for me that it doesn’t storm today as predicted. Ugh. No more rain, enough is enough! Maybe a pit stop at a Virginia winery after tulip picking is in the cards? I’m not sure; I don’t want to get too ahead of myself over here.

But before I go radio silent, I thought I’d share a deviled egg recipe…or three! Because you really can’t have Easter lunch or brunch or dinner or whatever meal you have on Easter without deviled eggs, right? Or if you are one to use hard boiled eggs for the big Sunday hunt, then here is a recipe(s) that you might get some use out of. Though I have never actually used hard boiled eggs for the annual Easter egg hunt and am not sure if it is safe to use those eggs for things like deviled eggs or egg salad. Besides, where do you put the candy or the money that can be stuffed in those plastic eggs when you use the hard boiled kind? I mean…

I digress. So, try one of these deviled egg recipes or even all three! Call me traditional, but I’m a little partial to the Southern-style deviled egg with the sweet pickles. But if you are looking for something more adventurous (okay, none of these are really that adventurous), try the pancetta and green onion version or the curry version. Or skip to the bottom for more links and ideas for deviled egg deliciousness.

What is your favorite deviled egg combo?

Southern Style Deviled Eggs with Sweet Pickle Relish

{Makes 24 deviled eggs}

Notes: Some people replace the pickles with chopped green olives. I absolutely despise olives so I use sweet pickles. That being said, if you are an olive lover (I’m not judging) then feel free to make the swap.

1 dozen large eggs
2 tablespoons white vinegar
1/2 to 1 cup good quality mayonnaise ( I like Duke’s or Hellman’s)
1 tablespoon dijon mustard
1/4 cup minced sweet pickles
salt and pepper
Garnish:
paprika

Place the eggs in a large saucepan and cover with two inches of water. Add the vinegar and bring to a boil over high heat. Turn off the heat and cover. Let sit for 16 to 18 minutes and drain off the water. Run eggs under cold water until cool enough to handle. Remove shells under cold running water.

Slice each egg in half lengthwise. Remove the yolks and place in a food processor. Arrange the whites on a serving platter. Add the mayo, mustard, salt, and pepper to yolk mixture and process until smooth. Start with 1/2 cup mayo and add more to reach desired consistency and flavor. Mix in sweet pickles by hand.

Scoop the yolk mixture into a resealable plastic bag. Use scissors to snip off the bottom corner of the bag. Use the bag like a pastry bag to pipe the yolk mixture into the whites. Or carefully place the mixture into the whites using a spoon.

Sprinkle each deviled egg half with paprika. Cover loosely and chill until serving time.

Curry Deviled Eggs
Adapted from Lisa Garza

{Makes 20 deviled eggs}

10 large eggs
7 tbsp mayonnaise
1 tsp champagne vinegar
2 tsp Dijon mustard
½ tsp Colman’s dry mustard
¼ tsp cayenne pepper
1 tbsp curry paste (or 1 tbsp curry powder, adjust to your curry taste)
Garnish:
parsley
creme fraiche
caviar

Place the eggs in a large pot of cold, salted water. Place over high heat and bring to a boil. Immediately reduce the heat to a simmer. Cook for exactly 9 minutes. Remove from heat and immediately shock in cold ice water. Peel the eggs under cold water.

Halve the eggs. Scoop the yolks into a food processor and blend until smooth. Add the remaining ingredients to the food processor. Blend well and season to taste. Mix should be slightly salty to balance flavor with season-less egg white. Spoon the yoke mixture into a pastry bag or large ziplock, and cut opening in corner.

Arrange egg whites on a tray and set aside. Pipe the yolk mixture into each white and fill completely. Garnish with parsley, small dollop of crème fresh and tiny spoon of caviar. Chill in the refrigerator until cold and ready to serve.

Pancetta and Green Onion Deviled Eggs

{Makes 24 deviled eggs}

1 dozen large eggs
1/2 to 1 cup good quality mayonnaise ( I like Duke’s or Hellman’s)
1 tablespoon dijon mustard
1/4 lb pancetta, finely diced
3 tbsp green onions, finely minced

Optional additions:
Maytag Blue Cheese or Sharp Cheddar Cheese

Garnish:
3 tbsp chopped chives
pancetta pieces
paprika

Cook eggs in saucepan using one of the two methods above. Run under cold water until eggs are cool enough to peel. Peel under cold running water.

While the eggs are cooking, place a medium-size skillet over medium heat. Cook the pancetta in the pan until crispy and golden brown, 2-3 minutes. Remove the pancetta to a paper towel-lined plate.

Cut the eggs in half lengthwise and remove the yolk. Place in a food processor (or using a fork) and blend until smooth. Add mayo and mustard and blend. Add more mayo if need and salt and pepper to taste. Mix in green onions and pancetta, reserving some extra pieces for garnish.

Make an instant pastry bag by spooning the egg mixture into a plastic, re-sealable bag and squishing it all into one of the bottom corners. Snip off a small triangle from the bottom of the filled bag and squeeze out a bit of yolk mixture into each of the egg whites. Once all eggs are filled, dust them with a little of the smoked paprika, chives, and pancetta pieces. Chill in the fridge until ready to serve.

Other Deviled Egg Ideas:

Smoky Red Deviled Eggs by Melissa Clark
Smoked Salmon Deviled Eggs by Ina Garten
Chipotle Deviled Eggs from Bon Appetit