Deviled Eggs Two Ways

Chocolate and candy may get top billing when it comes to Easter, but deviled eggs are the treat I look forward to most.  They just go hand in hand with Easter and springtime and the table isn’t complete without a big platter of eggs in the middle.  Preferably one of those special egg plates that holds the eggs in perfect position.  I love those.

My mother has always been the designated deviled egg maker among our extended family.  Her recipe is a classic and very Southern – my favorite way to eat deviled eggs.  But I’ve also developed a deep infatuation with a new flavor – chipotle stuffed eggs.  I was smitten from the first bite.  They’re cool and creamy like the original, but with a savory kick of flavor that I find completely irresistible.  With the classic eggs I can usually eat two or three and feel totally satisfied.  With these chipotle eggs it’s a different story – I always want more.  It’s a snap to make these – I simply use a spoonful of sauce from a can of chipotle peppers in adobo sauce to give the eggs a deep smoky flavor.  If you’d rather have them hot and spicy then add a little of the chopped pepper into the mix as well.

The measurements I’ve used below are close approximations of what I normally use.  I make these mostly by taste instead of precise measurements, so feel free to add more or less of each ingredient until you find the flavor you fall in love with.  Since I love both the classic and new version of my deviled eggs I’m making both of them this Easter, and I think you should too.

Be sure the scroll to the bottom for my foolproof way to make perfect hard-boiled eggs every time.

Classic Deviled Eggs
makes 24

one dozen large hard boiled eggs (see note below)
1/2 cup mayonnaise
2 Tablespoons yellow mustard
3 Tablespoons sweet pickle relish
salt and pepper
Paprika for garnish

Slice each egg in half lengthwise.  Carefully remove yolk from each half and place into a small mixing bowl.  Set egg whites aside.  Using a fork mash yolks until crumbly and no longer lumpy.  Add mayonnaise, mustard, and relish and stir well to incorporate.  Add salt and pepper to taste.  Taste mixture and adjust any ingredients as desired.  Spoon yolk mixture into a resealable plastic bag and squeeze out any excess air.  Snip off a small corner of the bag with scissors.  Squeeze mixture into each egg white.  Lightly sprinkle with paprika.  Refrigerate until ready to serve.

Chipotle Deviled Eggs
makes 24 eggs
one dozen large hard boiled eggs (see note below)
1/2 cup mayonnaise
1 Tablespoon yellow mustard
1 Tablespoon adobo sauce from a can of chipotle peppers, or to taste (plus 1 teaspoon chopped pepper if desired)
salt and pepper
cayenne pepper or chili powder for sprinkling
Slice each egg in half lengthwise.  Carefully remove yolk from each half and place into a small mixing bowl.  Set egg whites aside.  Using a fork mash yolks until crumbly and no longer lumpy.  Add mayonnaise, mustard, and adobo sauce and stir well to incorporate.  Add salt and pepper to taste.  Taste mixture and adjust any ingredients as desired.  Spoon yolk mixture into a resealable plastic bag and squeeze out any excess air.  Snip off a small corner of the bag with scissors.  Squeeze mixture into each egg white.  Lightly sprinkle with cayenne pepper or chili powder.

Refrigerate until ready to serve.

How to Boil Eggs:

This may sound funny, but there are a lot of people who aren’t quite sure how to correctly boil an egg, so here’s a simple method for getting perfect eggs every time.

Place eggs in a single layer in a heavy pan with a tight fitting lid.  Cover eggs with cold water.  Heat uncovered pot over medium heat until boiling.  Cover with lid and remove from heat.  Let stand 10 minutes.  Fill pot with cold water to cool eggs for easier handling.  Voila – perfect hard boiled eggs!

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1. Deviled Eggs – Two Ways