Creamy Deviled Eggs

I’m a little egg-crazed because it’s another egg-cellent food post.

Deviled eggs are the perfect party appetizer because they are a perfect bite of savory food, look gorgeous on a boring serving platter and can be made in a hour. They always seem to be around on the table for the holidays especially Easter. They are simple enough to prepare and inexpensive to buy. (Cheap and tasty eats are always a win-win right?) The premise – hard boiled eggs and mashed egg yolks with a couple of basic pantry ingredients to make a tasty appetizer. Truthfully, deviled eggs are something that I have never actually prepared either so I was eager to try them out.

We were celebrating Father’s Day with my husband’s family, and I had offered to make one of the requested menu items to help my cousin out. She was busy cooking everything that her father (my uncle) had specifically selected for his special day: bruschetta, shrimp fettuccine and yellow cake – what a great daughter (my cousin)!!! I saved my cousin an hour of food prep and knew that they would love this creamy version. I love the addition of the Worcestershire and sriracha for that extra rich and spicy bite. If you find yourself watching calories, or do not like mayonnaise – you can easily substitute plain Greek yogurt like Novice Chef’s version, too.

Delicious and easy peasy.

Creamy Deviled Eggs
Adapted from Food Network Magazine – April 2011
Printable RecipeIngredients:8 hard-boiled eggs3 tablespoons mayonnaise1 teaspoon mustard1 teaspoon Worcestershire sauce1 teaspoon red wine vinegar¼ teaspoon paprikajuice of ½ lemona touch of Sriracha2 to 3 green onions, thinly sliced

Kosher salt & pepper

Preparation:

Prepare the eggs: Place the eggs in a saucepan with add water until they are covered by at least 1 inch. Bring the water to a boil over high heat. Remove the pot from heat, cover and let sit for 10 to 12 minutes. Drain the hot water, add cold water, and let cool completely.

Lightly tap the eggs on the counter, and slowly peel the eggs under running water. The icky gray skin should be removed, and place in a bowl. Repeat until all eggs are peeled. Carefully slice the eggs in half and remove the egg yolk by adding a little pressure to squeeze them out and pop them in a medium bowl. Place the egg whites on your serving platter.

Combine the mayonnaise, mustard, Worcestershire sauce, red wine vinegar, paprika, lemon, and sriracha with the egg yolks. Whisk to combine and mix until slightly fluffy, and taste for seasonings. Add salt and pepper if needed.

Place the egg mixture into a piping bag with a large tip or use a plastic sandwich bag with the tip of the corner snipped.

Pipe the mixture into the holes of the egg whites. Lightly dust the tops with paprika and garnish with sliced green onions.

Enjoy!

Review: Creamy and tangy and absolutely gorgeous. They remind of 80s Tupperware potluck parties because it’s never a party without your typical appetizers. My only problem with deviled eggs – the cooked egg lingering smell. Eggs are good for you, but why do they need to smell so bad? Please help me.

Similar Posts