Well Seasoned Blog

Surely you remember chowing down on an over mayo’ed devilled egg or three in your day.  If you were feasting at my granny’s house there were always devilled eggs on the table….made with loads of mayo (unfortunately even occasionally Miracle Whip), green onions chopped a little too coarsely, not enough salt and a requisite sprinkling of dry as dust paprika…ahhhhhhhh  – the food of my youth !

I LOVE IT.

Well, they are back – what’s old is new again and a well made devilled egg can surely be a thing of beauty.  Here are some devilish variations on the classic…mixed with the yolk, real mayo and a healthy pinch of salt & freshly cracked pepper.

Bacony Eggs…

Finely chopped crispy bacon, Dijon mustard and finely shredded cheddar

Devils on “Horse”back

Add horseradish to the mayo, finely chopped dill, dry mustard and a squeeze of fresh lemon juice

Ole

Pickled jalapenos, your favourite hot sauce and fresh cilantro for a surprising bite

The Classic

Add chopped capers, finely chopped chives and a generous pinch of dry mustard

Curried Shrimp

Finely chopped salad shrimp, yoghurt, minced cilantro and curry powder

Down on the Ranch

Ranch Dressing, finely chopped dill pickles, freshly minced parsley and softened cream cheese

Mexican Devils

Finely chopped jalapeno, Mexican chilli powder, fresh lime juice, cream cheese & fresh cilantro

For the perfect boiled egg;

Place eggs in a large saucepan and cover with cold tap water. Bring the water to a boil and immediately remove the pan from heat. Cover, and let eggs stand in hot water for 12 minutes.

Remove the eggs from the hot water and cool them under cold running water. Refrigerate until ready to use.

Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise and your other accoutrement. Fill egg white halves with the yolk mixture and refrigerate until service.

Enjoy these tasty treat with a cold beer or a glass of wine before dinner…your guests will thank you !