I love deviled eggs. They're easy, nutritious and a wonderful way to highlight the wonderful flavors of both our fresh eggs from the chickens and fresh herbs from the garden.
I have a basic recipe I use and then I toss in whatever herbs I happen to have handy. Here I'll share three of my favorite ways to serve deviled eggs - all using the same Basic Recipe.
Herbed Deviled Eggs
(makes a dozen)
First, hard cook 8 eggs. Steaming [read here how to steam your eggs...] instead of boiling is a foolproof way to cook the eggs. Even eggs just laid that morning will peel perfectly. I also always use two extra yolks in the filling because it makes a fuller egg half when you're done.
Once cooled, cut each egg neatly in half.
Arrange twelve of the white halves on an egg platter (eat or save the remaining two egg whites) and mash all the yolks in a small bowl with a pastry cutter.
Add the following ingredients for the Basic Recipe:
1 Tablespoon Apple Cider Vinegar
A Pinch of Sugar
Salt and White Pepper to taste
To that, add 2 Tablespoons of fresh herbs of your choice.
Then carefully scoop the mixture into the halved egg whites with a small ice cream scoop.
If you've never made your own mayonnaise from fresh eggs, you don't know what you're missing. Here's my recipe for Homemade Mayo with Dill. You can just omit the dill if you wish to make a plain mayonnaise.
Here are my three favorite variations, but feel free to experiment with different herbs:
Dilled Deviled Eggs
with Shrimp Garnish
Staying true to my Scandinavian roots, I love fresh dill. To the basic recipe add two tablespoons chopped fresh dill. Garnish with a sprig of dill and a cooked shrimp, if desired.
Or without
 |
Deviled Eggs with Parsley
I love how the parsley sprigs look on top of the eggs. Just add 2 Tablespoons chopped parsley and a bit of black pepper to the basic recipe and then garnish each egg with a sprig of parsley.
Deviled Eggs with Basil
Basil is another favorite herb of mine. To the basic recipe, add 2 Tablespoons fresh minced or julienned basil and a splash of balsamic vinegar. Garnish each egg with a parsley leaf.
Deviled eggs are always a big hit when we bring them to potlucks or picnics. I usually make a variety because they look pretty on the plate...and because I really love all three variations.
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Everytime we have people over, they are always asking for deviled eggs! We always sprinkle a little paprika on them.
ReplyDeleteI make my deviled eggs with mustard, a little mayo and sweet pickle relish and then sprinkle a little paprika on top. Yummy!
ReplyDeleteNever thought of steaming the eggs to hard cook them! Great idea!
ReplyDeleteMy secret ingredient in deviled eggs is Dijon mustard (and a little celery salt). Yummmm! Btw, LOVE, LOVE, LOVE the sign! ;-)
ReplyDeleteI add finely grated smoked cheddar to mine !
ReplyDeletehomemade zucchini relish. Love the sign!
ReplyDeleteOOOohhh this has me craving them now! lol thank you for the wonderful recipes. I'll be making these real soon :)
ReplyDeleteI love your recipes, They are alot like mine!
ReplyDeletePaprika, apparently its not a secret, but I love some paprika, chives, and a little parsley or some pansies for pretty!
ReplyDeleteMy secret ingredient in deviled eggs is to add just a dash of tabasco sauce and I always add curry powder. The curry enhances the egg flavor SO much. I always use half and half mayo and salad dressing too - gives it a little zing. Love the steaming hint - I always dread trying to peel those fresh eggs LOL! Maybe everyone will get MORE deviled eggs now.
ReplyDeleteMy secret ingredients are dijon mustard and a 1/2 tsp of dill pickle juice. Remaining ingredients are miracle whip, sweet relish. pinch of sea salt and paprika.
ReplyDeleteRanch dressing instead of mayo is my secret, not anymore!!! LOvE the sign!!
ReplyDeletesweet pickle juice and deviled ham
ReplyDeleteNothing really "secret" in the ingredients, but it's all how I put it together.
ReplyDeleteMayo, spicy mustard, fresh green onions, paprika, salt, pepper, sweet basil, parsley and white vinegar. (Maybe the vinegar is the secret? Hmm.) This post has me craving deviled eggs now! My eggs are apparently so good, I've found them hidden during family get togethers. I'll put them on the table and come back and something else is on top of them or a towel on top of them, hiding them, or they are in a different ROOM altogether. Yes, this has happened more than once, but I know who the culprit is ;)
I LOVE that sign! Thanks for the giveaway!
(clayne317@gmail.com)
I add some curry to change up the taste sometimes!
ReplyDeleteI love my deviled eggs fairly plain. A little mayo, a little mustard, and a dash of Hungarian Paprika on top. I like them a little on the thick side too. No runny yolk sauce for me! Yummy!
ReplyDeleteThanks for the great post! Now I know what to make to go with our BBQ for the 4th. I add a little paprika, and I have to admit I have never liked deviled eggs. But with fresh herbs I might have to try them again.
ReplyDeleteMy secret ingredient is rooster sauce, aka sriracha chili sauce. Seems appropriate.
ReplyDeleteMy husband calls it rooster sauce too. Love that stuff.
DeleteI love paprika on my deviled eggs, YUM.
ReplyDeleteI almost never make deviled eggs because they aren't nearly as good as my daughters or MIL's. I'm thrilled to see this & will definitely plan on trying this out. Also excited to make the homemade mayo.
ReplyDeletemy gran always added sweet relish juice. not the relish just the juice.
ReplyDeleteMy secret ingredient is a bit of horseradish mustard :)
ReplyDeleteI use mustard, mayo, sweet relish + juice, and a little paprika.
ReplyDeleteI need to start steaming my eggs. Last attempt at making stuffed eggs I forgot about them and 45 minutes later after boiling I returned. Tough eggs.
ReplyDeleteMy secret ingredient is using the hot and spicy mayo, YUMM!! :)
ReplyDeleteMy farm fresh eggs ;)
ReplyDeleteBoil with LOTS of Salt, 9 min poor off most the water shake in pan and they fall out of the shell... ACV,MAyo,salt,pepper and my seceret is just a dash of Brown Sugar and Honey Mustard!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteCurry powder... I love it! But really, I am a better deviled egg eater than a deviled egg maker. :)
ReplyDeleteI make deviled eggs different every time I make them! My recipe usually includes pickle relish (hubby loves that!), dijon mustard or hot sauce.
ReplyDeleteI love to top them off with a slice of smoked salmon and a couple of capers!
I don't really have a secret ingredient. I just use mayo and mustard. My husband likes his sprinkled with paprika, but not me, ICK!
ReplyDeleteMy mother in law likes relish in hers, GROSS!
I consider my "secret" ingredient my fresh organic eggs!!! Much tastier that those store bought ones! LOL
ReplyDeleteMy secret ingredient is garlic and a shake of paprika on top. My kids (adult) love it when I add homemade sweet relish. I want to try some of the herb suggestions in th blog. Anyway you look at it, my family loves deviled eggs and my 'girls' are producing so many that we can have deviled eggs whenever we want them!
ReplyDeleteMy secret ingredient is grated parm cheese.
ReplyDeletePlus, I use a frosting tip to fill the egg whites....
ReplyDeleteI use miracle whip insted of mayo for mine
ReplyDeleteTheresa
Hennesseyyt3@yahoo.com
A little of this and a little of that...stir..taste...:-) maybe a few bits of bacon....or fresh herbs
ReplyDeleteMy husband likes mayo, with paprika sprinkled on top.
ReplyDeleteI like a little dijon mustard in mine.
ReplyDeletelove the recipes! I have all of those herbs in my garden and am so excited to try these! deviled eggs are one of my fav, my husband is Romanian and since deviled eggs is a traditional Romanian dish (most people doesn't know this) his family is always making it :)
ReplyDeletei love a little horse radish in my deviled eggs!
ReplyDeleteyum those sound great! Love the sign!
ReplyDeleteI'm not creative so I've got nothing special in mine. These look wonderful!
ReplyDeleteNot very secret, but I love to put chopped chives in mine. The sign is so cute .
ReplyDeletei've never made my own deviled eggs, but these recipes look good!
ReplyDeleteLove, love, love deviled eggs!
ReplyDeleteI use a bit of chopped onion in my deviled eggs.
ReplyDeletewhat a cute sign!! i like a little avocado in my deviled eggs!!
ReplyDeleteI love dill! Bet it's great in deviled eggs!
ReplyDeleteLots of great ideas! The kids love reviled eggs but we just make them with Mayo and mustard and a touch of dill.
ReplyDeleteI've never made devilled eggs, but looks yummy, now I might!
ReplyDeleteWell thanks to FED and friends there is no better way to hard boiled eggs....Steaming is the only way!!! And with these recipes....fool proof!!!
ReplyDeleteMy special ingredient is chives.
ReplyDeleteLove those recipes
ReplyDeletePutting Shrimp on Deviled Eggs. I never thought of that, I must try it...
ReplyDeletei use sweet pickle relish and paprika
ReplyDeleteYep, paprika sprinkled on top
ReplyDeletemy whole family loves my deviled from our free range hens.
ReplyDeleteI have never made deviled eggs, but can't wait to once my girls start laying! I will be experimenting with all sorts of spices! I think I may have to dry some of my fresh dill just for this recipe!
ReplyDeleteMy secret ingredient is celery salt and I often add a bit of mustard powder too, since it makes the flavor more full-bodied.
ReplyDeleteMy secret ingredient is curry powder (although I guess it isn't a secret anymore.
ReplyDeleteI love deviled eggs with a small shake of smoked paprika and chopped crisp bacon! Mmmmm!!
ReplyDeleteAnd I LOVE this sign!! =)
My secret ingredient is Fresh Rosemary from my garden. Chopped fine of course.
ReplyDeletesecret ingredients a little frenchs mustard, dill or paprika depends on my mood and i use miracle whip instead of mayo
ReplyDeleteOhhhhh. I love deviled eggs! I always add a pinch of sugar. Often when we go to a potluck we bring deviled eggs, and bring home an empty tray.
ReplyDeleteI like to mince up jalapeño nacho slices and add to them, sometimes with a dab of Louisiana Hot Sauce.
ReplyDeleteI would have never imagined that shrimp would go good with deviled eggs, but seafood seems to be a hit because I add some imitation crab meat to the tob of the spread and it taste good.
ReplyDeleteAlways use dill pickle juice and chopped dill pickles, paprika on the top and sometimes dijon mustard instead of regular!
ReplyDeleteMy secret ingredient is fresh dill!
ReplyDeleteI only use fresh farm eggs!!
ReplyDeleteI sprinkle (lightly) celery seeds on them....SO good!
ReplyDeleteI add swwet pickle relish, mayo and mustard to make deviled eggs. Top them with paprika!
ReplyDeleteI add a bit of Horseradish Sauce to give it a zip. My recipe is Mayo, Yellow Mustard, Horseradish Sauce, Crisp Bacon Crumbled, Salt & Pepper, mix, scoop into whites & top with sprinkled paprika.
ReplyDeleteLooks yummy. I love deviled eggs!
ReplyDeleteI add my homemade relish.
ReplyDeleteI like seasoning salt in my deviled eggs.
ReplyDeleteMy secret ingredient is to use sour cream instead of the mayo. I figured this one out when my son refused to eat deviled eggs when he was little because he hated mayonaise. I usually make mine with fresh dill and dijon mustard also.
ReplyDeleteI use cheddar cheese and bacon bits with spicy brown mustard
ReplyDeleteSounds wonderful! Thanks!
ReplyDeleteWhat great ideas! My secret ingredient is "Million Dollar Pickle" juice. My prize winning bread & butter pickles produce a yummy sweet-mustardy flavored brine. My husband and his brother can eat devilled eggs all day long, but what follows makes you not want to be around them. Ha ha. I would LOVE the sign to hang on my potting bench.
ReplyDeleteThe freshest eggs.....
ReplyDeleteYum! I use a bit of home grown and canned zucchini relish in ours. Good stuff! Thanks for sharing the recipes!
ReplyDeleteI use stone ground mustard in my deviled eggs - delicious. Thanks for the steaming vs boiling method tip.
ReplyDeleteI also like adding some mustard - not much, just enough!
ReplyDeleteMy secret ingredient isn't secret at all...lol. It's actually getting the proportions right between the mayo and mustard...need just little on the mustard side, for us anyway.
ReplyDeleteI think I'll add some herbs next time! Thanks!
ReplyDeleteMayo, mustard and a little salt. Perfect!
ReplyDeletedaisy522(ATAOL)dot com
Hey
ReplyDeleteMy name is Spencer Knight and my secret is the fresh eggs
I don't have a secret ingredient, but after reading the post & some of these comments . . . . I am definitely going to be experimenting! Love you blog & FB page. I am a newbie to chickens but am already the crazy chicken lady within my circle. :0)
ReplyDeleteI actually don't like devilled eggs, because I don't like mayonnaise, however . . . I've been concocting an idea for "Breakfast devilled eggs" with sour cream and cooked crumbled up spicy sausage. I may give it a try for the 4th of July breakfast potluck.
ReplyDeleteI HAVE BEEN BOILING EGGS FOR 60 YRS OF MY 70 HERE ON EARTH AND UNTIL YESTERDAY WHILE READING FROM FRESH EGGS DAILY HAD I EVER HEARD OF STEAMING EGGS. HA WHAT A SURPRISE AND I HAVE A RATTAN STEAMER JUST SITTIN AND WAITIN FOR A NEW USE. THANK YOU SO MUCH FED. MY HUSBAND JUST GOT 32 HATCHINS FROM HIS 42 EGGS ON AN OLD TIME INCUBATOR. WHEW ARE WE HAVING FUN WATCHING THEM LITTLE CHARACTERS RUN AND PLAY.WOULD LOVE TO WIN THE SIGN, IT GOES WITH HIS NEW NEIGHBORHOOD EGG SALES.
ReplyDeleteWonderful ! Let me know how you like steaming the eggs.I will never hard boil an egg again!
DeleteBelieve or not but turmeric.
ReplyDeleteYummmm! I've never tried deviled eggs with shrimp nor have I ever steamed them. Looks delish and thanks for the tip. Thank you for sharing with us at NOBH. Please do so again.
ReplyDeleteThey look soooo yummy!
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ReplyDelete