So you’ve sung the carol of ol’ Pete Cottontail and as luck would have it, he hopped down your bunny trail and left you with gobs of Easter candy and hid the dozens of eggs you boiled and colored. The hunt is over and you, the renaissance parent that you are, are stuck with 23 out of 24 hard-boiled eggs decorated with natural dyes and calligraphic names of your progeny. Don’t worry. You will have no trouble finding that 24th egg a month from now.
For the two dozen minus one in that vintage faded pastel basket your mom passed down to you there must be a way to prepare these incredible edibles that won’t bore you to death by Tuesday. Last year I let you in on the ham and egg pie my mom and I have cooked for decades. This year I would like to look at the obvious and exploit different styles of deviled eggs.
First up is the enhancement of your normal church picnic deviled egg. We know grandma was on the right track with a stuffing of mayo, sweet relish, and an offertory plate of paprika sprinkled about the little cuties. She would sometimes get fancy and garnish them with a tiny sprig of parsley. The next step up is mixing in a little mustard in the mayo. This adds a bit of a bite. But the secret ingredient to kicking up an egg is replacing the sweet relish with Wickles.
Wickles are the most amazing thing to happen to pickles since pickles were first pickled. Thick cut, smallish rounds come to you sweet and spicy. They actually make a relish, but I still buy the original and chop them myself. I think it makes a difference. You can find these in most grocery stores, usually on the bottom shelf of the pickle area. The nation’s culinary scene was rocked by these a couple years back, and I admit once you have them your life can be very different. Best part is this is a mom and pop Alabama business from Dadeville.
Bacon is an ingredient that makes perfect sense. Eggs beckon for bacon. I’ve experimented a little with thick versus thin, and I am partial to crispy thin right now. It crumbles better for me. There is also the idea of sprinkling the bacon bits over the top of the egg or mixing it in with the stuffing. The answer is to do both. Let’s not go into this half-cocked.
Mexican deviled eggs are much less traditional but fun for those more ambitious get-togethers. Start by replacing mayonnaise with sour cream. Minced onion would be a must in this situation. Cumin is the secret ingredient for this style, and one may not forget the pepper sauce and a squirt of lime juice. If you really feel like going over the top, try adding avocado to the mix. Talk about your green eggs and ham!
If you want to get fancy with your deviled eggs break out the caviar. Just a few sprinkles on the top make all the difference in the world. Crabmeat is another elegant touch. And though we don’t want to get too far away from the original deviled egg, a Cajun style is not too shabby. Minced crawfish are great in the stuffing. Try cutting the mayo with remoulade sauce. This could also work well with shrimp. A twist of lemon or perhaps a wheel as a garnish would be nice.
A rage these days is curry deviled eggs. In this offshoot most recipes call for about 2 tablespoons of curry powder for a dozen eggs. That’s 24 halves if you’re counting. Dijon mustard goes well with these and a little Sriracha wouldn’t hurt, either.
I have a hippie friend who cannot add enough hemp seeds to make her eggs tolerable, but what she can do is drop a bomb of a Greek egg on you. Crumbled feta equal to the amount of mayonnaise (about ¾ cup per dozen eggs), diced olives, diced tomato, chopped fresh basil, and balsamic vinegar take this recipe to the Mediterranean, and no one around my house is going to complain without getting their egg privileges revoked.
Preparation is another contested topic. Many of us, myself included, waste so much by spooning our stuffing into the egg halves. This can be messy at times and I have no idea why I fought it for so long. Instead of prepping eggs like a caveman pipe the stuffing in by filling a Ziploc bag and cutting the corner off. It’s so incredibly simple, folks. Your eggs will be much prettier efficient.
Whether or not the Easter Bunny is good to you this year is of no concern to me. You are responsible for the egg hiding, the egg finding, and what to do with them after. I hope these ideas help you create amazing deviled egg recipes for plenty of springtime guests. There is one thing that bothers me, though. I still don’t have a suitable recipe for when you find number 24.
This page is available to subscribers. Click here to sign in or get access.
It looks like you are opening this page from the Facebook App. This article needs to be opened in the browser.
iOS: Tap the three dots in the top right, then tap on "Open in Safari".
Android: Tap the Settings icon (it looks like three horizontal lines), then tap App Settings, then toggle the "Open links externally" setting to On (it should turn from gray to blue).