3 Ways to Dress Up Deviled Eggs
Print Recipe
Some people are deviled-egg purists. We’re not those people. And since we’ll be snacking on this classic appetizer at every party on every holiday, we had to give it an update. We use a tangy base for the filling (yolks mixed with mayo and mustard), but the real fun starts with the add-ins: savory roasted garlic, salty capers and spicy Sriracha. Try one version or try them all. Either way, there won’t be leftovers.
Ingredients
Master Recipe
6 large eggs
¼ cup mayonnaise
2 tablespoons Dijon mustard
Kosher salt
Freshly ground black pepper
Roasted Garlic Deviled Eggs
1 head garlic
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
Crispy Caper Deviled Eggs
2 tablespoons extra-virgin olive oil
4 tablespoons capers
Spicy Sriracha Deviled Eggs
2 tablespoons sriracha
Cayenne pepper
Directions
1. Place the eggs in a small pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Turn off the heat, cover the pot and let the eggs sit in the hot water for 11 minutes.
2. Drain the eggs from the warm water, then run cold water over them. Let the eggs cool completely. Peel the eggs (see Finishing Touches, below), then cut in half lengthwise. Remove the yolks and place them in a small bowl. Add the mayonnaise and mustard to the yolks, then mash with a fork until smooth. Season with salt and pepper to taste.
3. Make the Roasted Garlic Deviled Eggs: Cut the top off the head of garlic, place the bulb on a baking sheet and pour the olive oil over it. Roast in a 400° oven until golden and caramelized, 20 to 25 minutes. Let cool. Remove the garlic cloves from the skins and mash into the yolk mixture. Spoon the filling into the egg-white halves. Top generously with black pepper.
4. Make the Crispy Caper Deviled Eggs: In a small pan, warm the olive oil over medium heat. When it’s hot, add the capers and cook until crispy, 3 to 4 minutes. Drain on paper towels. In a small bowl, mix 3 tablespoons of the cooked capers into the yolk mixture. Spoon the filling into the egg-white halves. Top with the remaining crispy capers.
5. Make the Spicy Sriracha Deviled Eggs: In a small bowl, stir the sriracha into the yolk mixture. Spoon the filling into the egg-white halves. Top with a pinch of cayenne pepper.
Master Recipe
849 calories
74g fat
5g carbs
39g protein
1g sugars
Roasted Garlic Deviled Eggs
194 calories
14g fat
17g carbs
3g protein
1g sugars
Crispy Caper Deviled Eggs
246 calories
27g fat
2g carbs
1g protein
0g sugars
Spicy Sriracha Deviled Eggs
4 calories
0g fat
0g carbs
0g protein
0g sugars
Powered By
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.