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A Trio of Deviled Eggs

Adapted from Neiman Marcus Taste | Neiman Marcus Taste | Clarkson Potter, 2007

It’s hard to find anyone who doesn’t like deviled eggs. Whenever we serve these as a passed hors d’oeuvre, they are always the first item to run out. This recipe features three versions: the classic and variations using smoked salmon and truffle oil. These make great talking points, as they dress up a familiar friend like a crisp white shirt worn with an Hermès scarf. Choose your favorite for your next party, or offer them all and earn rave reviews.–Neiman Marcus Taste

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A Trio of Deviled Eggs Recipe

Hands-On Time: 10 minutes | Total Time: 40 minutes | Makes 12

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Ingredients

  • For my mother’s deviled eggs
  • 6 large hard-boiled eggs, peeled and halved crosswise
  • 3 tablespoons mayonnaise
  • 1 teaspoon dry mustard
  • 1/2 teaspoon prepared horseradish
  • Salt and freshly ground white pepper to taste
  • Pinch of celery salt (optional)
  • Brandy to taste (optional)
  • Paprika, for serving
  • For the smoked salmon deviled eggs
  • 6 large hard-boiled eggs, peeled and halved crosswise
  • 1 tablespoon cream cheese
  • 2 ounces sliced smoked salmon, plus more for garnish
  • 2 tablespoons mayonnaise
  • 1 tablespoon minced fresh chives, plus more for garnish
  • 1/2 teaspoon Worcestershire sauce
  • Salt and freshly ground white pepper to taste
  • For the truffled deviled eggs
  • 6 large hard-boiled eggs, peeled and halved crosswise
  • 3 tablespoons mayonnaise
  • 1 tablespoon truffle oil
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground white pepper to taste
  • Thinly slivered black truffles or 1 tablespoon minced fresh chives, for garnish

Directions

  • Make my mother’s deviled eggs
  • 1. Place the yolks in a small bowl. Squash the yolks with the back of a fork. Then mash them with the mayonnaise, mustard, horseradish, salt, pepper, and, if desired, celery salt and a splash of brandy. Spoon the yolk mixture back into the egg whites. (If making deviled eggs ahead of time, cover them with plastic wrap and refrigerate until ready to use.)
  • 2. Transfer the eggs to a serving plate and garnish each egg with a sprinkle of paprika, if desired.
  • Make the smoked salmon deviled eggs
  • 3. Place the yolks in the bowl of a food processor fitted with a metal blade. Add the cream cheese, salmon, mayonnaise, chives, Worcestershire sauce, salt, and pepper to the yolks and blend until smooth. Spoon the vibrant salmon-colored yolk mixture back into the egg whites. If making deviled eggs ahead of time, cover them with plastic wrap and refrigerate until ready to use.
  • 4. Transfer to a serving plate and garnish each egg with an additional sliver of salmon and if desired, snipped fresh chives.
  • Make the truffled deviled eggs
  • 5. Place the yolks in the bowl of a food processor fitted with a metal blade. Add the mayonnaise, truffle oil, mustard, salt, and pepper to the yolks and blend until smooth. Spoon the yolk mixture back into the egg whites. If making deviled eggs ahead of time, cover them with plastic wrap and refrigerate until ready to use.
  • 6. Transfer to a serving plate and garnish with the truffle or chives.
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A Trio of Deviled Eggs Recipe © 2007 . Photo © 2007 Ellen Silverman. All rights reserved.