Deviled Eggs Three Ways
These three variations on a classic are sure to please! All three pair well with Excelsior Bitteschlappe Brown Ale. Timesaving tip: Hard boil your eggs ahead of time, then assemble the yolk fillings just before serving.
Makes 24 halves
Preparation time: 1 hour (or 30 minutes if eggs are already boiled and peeled)
12 large eggs
¼ cup mayonnaise
¼ teaspoon kosher salt
1 tablespoon Dijon mustard
3 teaspoons minced cornichons
3 teaspoons minced capers
1 heaping tablespoon grainy mustard
2 slices bacon, cooked and crumbled
2 teaspoons minced chives
1 tablespoon wasabi sauce
2 teaspoons lemon juice
1 teaspoon black sesame seeds
- Arrange eggs in single layer in large saucepan.
- Add enough water to cover eggs by about 1 inch.
- Cover and quickly bring to a full rolling boil; turn off heat. Remove pan from burner to prevent further boiling.
- Let eggs stand covered in hot water for 15 minutes.
- Drain; immediately place in ice water until cooled (about 10 minutes).
- Crack eggs by tapping them gently all over. Roll eggs between hands to loosen shell; peel starting at large end. Hold under cold running water to help remove shell.
- Cut eggs in half lengthwise; scoop yolks into a medium bowl.
- Mash yolks with a fork or pastry blender until fine.
- Stir in mayonnaise and salt.
- Divide yolk mixture into 3 equal parts.
- Proceed using the following three variations:
French Style: To one part of yolk mixture, add Dijon mustard, cornichons and capers. Spoon or pipe mixture into 8 egg halves.
Garnish with minced chives.
Bacon & Eggs: To one part of yolk mixture, add grainy mustard and some bacon pieces. Spoon or pipe mixture into 8 egg halves. Garnish with bacon crumbles.
Lemon Wasabi: To one part of yolk mixture, add wasabi sauce and lemon juice. Spoon or pipe mixture into 8 egg halves. Garnish with black sesame seeds.