Deviled Eggs with Three Fillings
Makes 1 ½ cups filling, enough for 24 deviled egg halves
Technically speaking a “deviled” egg has a hot spice in the filling, such as cayenne or hot red pepper sauce. Berghoff Horseradish Deviled Eggs would certainly qualify. But the term has also become generic for stuffed eggs, and we make two popular versions for people who prefer a milder flavor. I serve these at home for appetizers, brunch, lunch, and dinner.
Use deviled egg filling as a spread for Panini, as a topping for open-faced hors d’oeurve toast triangles, or as a dip for crudités.
Caper Deviled Eggs
Ingredients
12 hard boiled eggs, peeled, halved lengthwise
¼ cup mayonnaise
3 tablespoons sour cream
1 tablespoon fresh lemon juice
1 teaspoon mustard powder
¼ cup minced green onion
2 tablespoons minced capers
2 teaspoons minced fresh parsley
Kosher salt and freshly ground black pepper
Whole capers, drained, for garnish
Directions
Separate the hard-boiled yolks from the egg white halves and place the yolks in the work bowl o f a food processor fitted with the steel blade. Add the mayonnaise, sour cream, lemon juice, and mustard. Process until smooth. Transfer the mixture to a small bowl and stir in the green onion, minced capers, and parsley. Season with salt and pepper. Cover and refrigerate for 1 hour before using.
To fill, trim the thin slice from the bottom of a cooked egg white half so it stands level. Either spoon 2 tablespoons of filling into each egg cavity, smoothing the top, or transfer the filling to a pastry bag fitted with a ¼ inch plain tip and pipe the filling in. Garnish each egg with 1 to 3 drained capers.
Smoked Salmon Deviled Eggs
Ingredients
12 hard boiled eggs, peeled, halved lengthwise
1 teaspoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
¼ cup mayonnaise
¼ cup minced smoked salmon
1 ½ tablespoons minced green onion
2 tablespoons minced capers
Freshly ground black pepper
Pinch of salt
Paper-thin slices green onions, for garnish
Directions
Separate the hard-boiled yolks from the egg white halves and place the yolks in the work bowl o f a food processor fitted with the steel blade. Add the oil, lemon juice, mustard, and mayonnaise, and process until smooth. Add the salmon and pulse until smooth but not puréed. Transfer the mixture to a small bowl and stir in the minced green onions, pepper, and salt. Cover and refrigerate for 1 hour before using.
To fill, trim the thin slice from the bottom of a cooked egg white half so it stands level. Either spoon 2 tablespoons of filling into each egg cavity, smoothing the top, or transfer the filling to a pastry bag fitted with a ¼ inch plain tip and pipe the filling in. Garnish each egg with 1 to 2 slices of green onion.
Horseradish Deviled Eggs
Ingredients
12 hard boiled eggs, peeled, halved lengthwise
¼ cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon sweet pickle juice (from pickle jar)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
24 fresh parsley leaves, for garnish
Directions
Separate the hard-boiled yolks from the egg white halves and place the yolks in the work bowl o f a food processor fitted with the steel blade. Add the mayonnaise, horseradish, pickle juice, salt, and pepper, and process until smooth. Taste and add more horseradish if desired. Transfer the mixture to a small bowl, cover, and refrigerate for 1 hour before using.
To fill, trim the thin slice from the bottom of a cooked egg white half so it stands level. Either spoon 2 tablespoons of filling into each egg cavity, smoothing the top, or transfer the filling to a pastry bag fitted with a ¼ inch plain tip and pipe the filling in. Garnish each egg with a parsley leaf.
Note: To hard-boil eggs, place the eggs in a large saucepan and cover with cold water by 1 inch. Cover the pot and bring to a rapid boil. Remove the pot from the heat and let stand, covered, or 10 minutes. Drain, crack the eggs against a flat surface in several places, cover with cold water, and let cool to room temperature. When cold peel and halve lengthwise.
I usually cook fourteen eggs to allow for a couple of mishaps, such as eggs that don’t peel well and/or tear.