Deviled Eggs, Three Ways

Total Time:
40 min
Prep:
20 min
Inactive:
15 min
Cook:
5 min

Yield:
24 deviled eggs (12 servings)
Level:
Easy

Ingredients
  • Hard-Boiled Eggs:
  • 12 large eggs, in their shells
  • Greens, for lining the serving platter
  • Pickles and Capers:
  • 2 tablespoons mayonnaise
  • 1 tablespoon capers, chopped, plus more for garnish
  • 2 teaspoons spicy brown mustard
  • 2 sweet gherkins, finely chopped
  • Kosher salt and freshly ground black pepper
  • Wasabi and Ginger:
  • 2 tablespoons mayonnaise
  • 1 teaspoon prepared wasabi
  • Kosher salt and freshly ground black pepper
  • Pickled ginger, for garnish
  • 3 cucumber slices, cut into quarters, for garnish
  • Sesame Carrot:
  • 2 tablespoons mayonnaise
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds, plus more for garnish
  • 1/2 small carrot, finely chopped
  • Kosher salt and freshly ground black pepper
Directions
  • For the hard-boiled eggs: Fill a large, deep saucepan with a tight-fitting lid with 2 inches of cold water. Place the eggs in it and bring to a boil over medium-high heat. Immediately turn off the heat and cover with the lid. Let sit for 12 minutes. Transfer to a colander and rinse under cold water.

  • Once cooled, peel the eggs and slice in half lengthwise. Scoop out the yolks and place 4 yolks in each of 3 bowls. Mash well with a fork.

  • Line a large serving platter with the greens.

  • For the pickles and capers: Add the mayonnaise, chopped capers, mustard and gherkins to one of the bowls of yolks and mash together until thoroughly incorporated. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with some capers and place on the platter.

  • For the wasabi and ginger: Add the mayonnaise and wasabi to the second bowl of yolks and mash together. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with a slice of pickled ginger and a small piece of cucumber and place on the platter.

  • For the sesame carrot: Add the mayonnaise, sesame oil, sesame seeds and carrot to the remaining bowl of yolks and mash together. Season with salt and pepper. Divide the filling among the remaining 8 egg halves. Top each with more sesame seeds and place on the platter.


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