Deviled Eggs Three Ways | Recipe Remake
These inventive flavors, from bacon and caramelized onion to spicy ginger, put a twist on the classic deviled egg.
By Katherine Keenan|May 02 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanDelicious, protein-packed, and relatively easy to make, deviled eggs are often one of the first things to disappear at social gatherings. And I should know: At a picnic, I’ll sheepishly reach for my first. Sneak a second. Squirrel away a third.
Despite my love for deviled eggs, I’ve long been reluctant to make them for myself—maybe because it feels as if they belong only in their natural habitat, on vinyl-covered tables alongside other potluck foods. But in the end, I like them too much to limit myself to picnic season.
In fact, I believe deviled eggs are about to enter a well-deserved renaissance. I recently spotted fried deviled eggs on a happy-hour menu, for instance, while one of my favorite restaurants, the Black Birch in Kittery, Maine, offers a rotating variety of creative deviled egg flavors (e.g., beet/feta/candied orange, ginger/chili/apple). None disappoint.
For this installment of Recipe Remake, the Yankee archives offered up a few different deviled egg options, but I found myself drawn to—and a bit perplexed by—“Hot Deviled Eggs.” This 1950 recipe calls for a cooked mixture of tomatoes, peppers, and hot sauce to be combined with a creamy sauce and sliced eggs. While that doesn’t sound even vaguely appetizing, I was struck by the idea of spicy deviled eggs. That sparked more inspiration, and suddenly I had three deviled egg recipes I’d be happy to make at home, or at my next cookout.
Master Instructions
For any of the recipes below, begin by bringing a large pot of water to a boil. Gently lower the eggs into the water and cook for 10 minutes. Then transfer the eggs into a large bowl of ice water to stop the cooking process. (Cooking the eggs this way makes them much easier to peel.) When completely cooled, peel and slice the eggs lengthwise and separate the yolks from the whites. In a food processor, combine the yolks with all ingredients except for garnishes, and process until smooth. Scoop or pipe the filling into the egg whites and top with garnishes.
Spicy Ginger Deviled Eggs
Loaded Baked Potato Deviled Eggs
Bacon and Caramelized Onion Deviled Eggs
I do my deviled eggs the old fashioned way: mashing the yolks with a fork, adding small amount of mayo, a dash of onion and garlic powder, sale and pepper then fill the whites. I sprinkle with Hungarian paprika, sweet not hot. They’re a gig hit at church every Sunday!!
I make my deviled eggs much the same way except that I use melted butter instead of mayo.
Great! I sometimes add dill pickle juice, but like your recipe very much!
That recipe was submitted by Carmelita Senters
My mother always made delicious deviled eggs with the mashed up yolks, mayo, and deviled ham and a sprinkle of paprika on top. She would pipe them into the egg white with a frosting bag and swirl tip. Pretty! I’m blushing to admit that it wasn’t until I was an adult and realized that all of those “weird” people who left out the deviled ham were not wrong and that deviled referred to a process, not the addition of deviled ham. The extra deviled ham and egg filling was great on crackers or bread. It’s still my favorite type of deviled egg, because it was my first and my mom made them.
I add horseradish to mine
I make my deviled eggs the way my grandmother did, then add my own topping: Mash the yolks with a fork. Mix in Mayo, yellow mustard, salt, sugar and pepper. Pipe or spoon in the eggs. You can stop here…but I like to add crab meat to the tops and sprinkle with Old Bay Seasoning. They last about 4 minutes on the table!