Three types of deviled eggs—classic with horseradish, mustard, and paprika, truffled deviled eggs, and smoked salmon deviled eggs–make an excellent and enviable hors d’oeuvre for Easter dinner or any time you crave them.
Deviled eggs. They’re a crowd pleaser. Here we offer three varieties–classic, smoked salmon, and lightly truffled—so that everyone at your next gathering, whether they’re more conventional or a little less predictable—will be pleased.–Renee Schettler
How do I avoid a green ring around my egg yolks?
Ah, the gruesome green ring that circles the yolk. That occurs due to a reaction between the sulphur in the egg white and the iron in the yolk when you’ve cooked your eggs too long or at too high a temperature. Steaming your eggs will help to avoid the green ring because it’s gentler than furiously boiling them. An immediate plunge in ice water afterwards also helps stave off the green.
A Trio of Deviled Eggs
For my mother’s deviled eggs
For the smoked salmon deviled eggs
Make my mother’s deviled eggs
- 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.)
- Arrange the eggs on a serving plate and garnish each egg with a sprinkle of paprika, if desired.
Make the smoked salmon deviled eggs
- 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.
- Arrange on a serving plate and garnish each egg with an additional sliver of salmon and if desired, snipped fresh chives.
Make the truffled deviled eggs
- 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.
- Arrange on a serving plate and garnish with the truffle or chives.
Recipe Testers’ Reviews
Wow—what an elegant way to use those leftover Easter eggs! I tried two versions, and both were creamy and perfectly delicious.
The truffle deviled eggs were perfumed with the earthy scent of truffle oil. They were awesome. The smoked salmon deviled eggs were slightly salty and creamy—also awesome. We kept trying to decide which we liked the best, but it was hard to choose between them. With both of these recipes, deviled eggs have been elevated to hors d’oeuvre status.
One word: horseradish. I’ve made deviled eggs many times, but never thought to add horseradish. Not enough to be overwhelming or sharp, mind you. Just a touch for kick. My guests devoured these in record time. This recipe is a keeper.
I made “My Mother’s Version,” which resulted in plain-looking deviled eggs—but not plain-tasting deviled eggs! In addition to mustard and mayo, this recipe features horseradish, but not too much as to overpower the other flavors. I did add the brandy (and perhaps a bit more than a dash) to loosen the yolk mixture up a bit, as it was firmer than I like. The brandy wasn’t overpowering at all, and instead added a complexity to the eggs. You could tell there was something there, but it was hard to pinpoint what it was. Overall a very nice, well-balanced, yet slightly off-the-beaten-path, deviled egg.
I prefer to steam eggs rather than boil them. Put an inch or so of water in a pot, place a steamer basket over it, and bring to a boil. Add the eggs to the steamer, cover, and steam for 12 minutes. Remove eggs and place in an ice-water bath to cool. This method results in eggs that peel very easily, and never have discoloration around the yolk.
As we have an excellent organic egg supplier, I’ve been making a lot of variations of deviled eggs over the past few months. So I was happy to see this version containing, of all things, brandy. Both my husband and I were impressed with the delicious and balanced flavours. The horseradish gave the filling a lively kick, but it certainly wasn’t spicy or overpowering whatsoever. The brandy added a rich depth that really elevated the eggs. We also added the optional celery salt. Together with the traditional mustard powder, it made for an interesting and delicious combination!
I cooked the eggs for 7 minutes, and let them sit in the pot for 5 additional minutes. I drained them and allowed them to cool before peeling. This yielded a perfectly-cooked yolk—just right for mashing.
We’ll be eating a lot more of these in the future without a doubt. They’d make an excellent starter for guests, or a yummy picnic snack.
Originally published April 18, 2011