A Trio of Deviled Eggs

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.

A plate with a trio of deviled eggs - horseradish deviled egg, truffled deviled egg, and smoked salmon deviled egg.

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

  • Quick Glance
  • Quick Glance
  • 10 M
  • 40 M
  • Makes 12
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Ingredients

  • For my mother’s deviled eggs
  • For the smoked salmon deviled eggs
  • For the truffled deviled eggs

Directions

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. Originally published April 18, 2011.

Print RecipeBuy the Neiman Marcus Taste cookbook

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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.

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Comments

  1. I still haven’t made up my mind on which recipe to choose, but I’ll be sure to use the magnificent milk mayonnaise, omitting garlic if necessary: it’s an easy way to cut down on eggs without cutting down on taste or creaminess.

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