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A plate with a trio of deviled eggs - horseradish deviled egg, truffled deviled egg, and smoked salmon deviled egg.
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5 / 2 votes

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.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizers
Cuisine: American
Servings: 12 deviled eggs
Calories: 63

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 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
US - Metric

Instructions

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.

Nutrition

Serving: 1half egg | Calories: 63kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 57mg | Fiber: 1g | Sugar: 1g