Deviled Eggs, Three Ways

  • Level: Easy
  • Total: 40 min (includes standing and cooling times)
  • Active: 25 min
  • Yield: 24 deviled eggs (12 servings)
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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

Kosher salt and freshly ground black pepper 

Wasabi and Ginger:

2 tablespoons mayonnaise

1 teaspoon prepared wasabi 

Kosher salt and freshly ground black pepper

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

Kosher salt and freshly ground black pepper 

Directions

  1. 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.
  2. 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.
  3. Line a large serving platter with the greens.
  4. 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.
  5. 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.
  6. 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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