Your Deviled Egg Tray Needs an Upgrade

September 10, 2012 | By Rebecca Gordon | Comments (0)
Deviled Eggs

From left: B.L.T., Avocado & Jalapeño, The Pig Skin, and Rajun’ Cajun’ Deviled Eggs / Photo by Sara Claro

Deviled eggs are like a little black dress, perfect for so many occasions. Classier than your average chips and dip, but just as affordable, portable, and satisfying. Here’s how to transform a basic recipe into a personal signature dish.

Whether you’re bringing these to a potluck, a cocktail party, or a tailgate, deviled eggs will be a big hit. Start by whipping up this wickedly delicious recipe, and get inspired by our favorite flavor-boosters.

Basic Deviled Egg Recipe

Photo by Lee Harrelson

Basic Deviled Eggs
Makes: 2 dozen

1 dozen hard-cooked eggs, peeled
1/2 cup light mayonnaise
1 Tbsp. chopped fresh flat-leaf parsley
2 Tbsp. sour cream
1 tsp. spicy brown mustard
1/8 tsp. salt

1. Slice eggs in half lengthwise, and carefully remove yolks, keeping egg whites intact.

2. Mash together yolks, mayonnaise, and next 4 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Cover and chill 1 hour before serving.

Prepare recipe as directed, stirring one of the following delicious combos into yolk mixture in Step 2.

Don’t forget the stir-ins! These combinations deliver top-notch flavor and make a pretty presentation without much extra work.

B.L.T.: Reduce salt to a pinch, and add 1/4 cup finely chopped cooked bacon, 1 Tbsp. finely chopped green onion, and 1/2 tsp. hot sauce. Top with grape tomato slices, watercress leaves, and freshly ground pepper.

Avocado and Jalapeño: Add 1/4 cup finely chopped avocado, 2 Tbsp. chopped fresh cilantro, and 2 Tbsp. finely chopped pickled jalapeño pepper. Top with seeded fresh jalapeño pepper slices, crushed tortilla chips, and hot sauce.

The Pig Skin: Add 1 Tbsp. finely chopped green onion, 3 Tbsp. sweet pickle relish, and 1 tsp. Asian Sriracha hot chili sauce. Top with pickled okra slices and chopped pork crackling strips.

Rajun’ Cajun’: Omit salt. Add 2 Tbsp. finely chopped celery; 2 Tbsp. finely chopped sweet onion; 2 Tbsp. finely chopped green bell pepper; 1 Tbsp. chopped fresh chives; and 1/2 tsp. Cajun seasoning. Top with cooked diced andouille sausage and chopped fresh chives.

And if you’re looking to wolf down the competition (aka preparing a deviled egg tray for tailgating), check out our College Football Deviled Egg recipes.

What combination are you looking forward to try?

Tailgating Dishes

Photo by Jennifer Davick

See more of our Team-Inspired Tailgating Dishes, from Roll Tide Breakfast Rolls to Hokie Pride Sausage Dip!

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