Deviled Eggs or ‘Eggs Mimosa’ have been popular canapés at cocktail parties for years, and they are absolutely perfect for this easter holiday buffet. You can make the classic version or let your imagination take your taste buds for a ride like I did.
Deviled eggs are hard-boiled eggs, cut in half and traditionally filled with the yolks mixed with mustard and mayonnaise with paprika sprinkled on top. I made three different versions – The 50′ classic where I threw some caviar on top for extra elegance, a southern version with bacon and a spicy mexican with cilantro, jalapeño and shrimp. I hope you will find my new versions of an old classic inspiring, and that you will try them all and surprise your holiday guests with these inexpensive and tasty treats.
My Deviled Eggs
1. Put the eggs in a single layer in a saucepan and cover them with cold water
2. Bring them to a boil and let them simmer for 2 minutes with the lid on
3. Turn off the heat and remove the pan from the stove and let it sit with lid on for 12 minutes
4. Cool the eggs with ice cold water
5. When the eggs are completely cold, peel them and cut them in half (lengthwise)
6. Remove the yolk and set the whites aside
The Fillings Each filling recipe is enough for 8 Deviled Eggs (4 whole eggs) The 50′ Classic 4 hard boiled egg yolks (8 halves) 3 tbsp Mayonnaise 1 tbs Creme Fraiche 2 tsp Dijon Mustard Juice from 1/2 Lemon Salt and pepper Trout Roe or Caviar of your choice for garnish The Southern Inspired 4 hard boiled egg yolks (8 halves) 2 tbsp Mayonnaise 2 tbsp Creme Fraiche 2 tsp Dijon Mustard 1 small or 1/2 large red onion, finely chopped Turkey Bacon, fried until crispy and finely chopped Salt and pepper Chives for garnish The Mexican 4 hard boiled egg yolks (8 halves) 3 tbsp Mayonnaise 2 tbsp Creme Fraiche Few slices of jalapeño, finely chopped A handful cilantro (coriander) , finely chopped 1/2 – 1 tsp Chipotle chili powder or smoked paprika Salt and Pepper Shrimp, cilantro and chipotle for garnish How To: 1. Mash the yolks with a fork 2. Mix everything together 3. Use a piping bag or a spoon to fill the hard boiled egg whites you set aside 4. Garnish with shrimp, caviar, paprika, chili, coriander, parsley… the possibilities are endless| Published on March 22, 2013 | Deviled Eggs for Easter