Deviled eggs two ways

Deviled eggs two ways

Chris Brown and I are cooking again, and we figured nothing says 'spring soiree’ like deviled eggs - they are a snack that is equally filling, adorable, and I hear that you can egg-balance on the equinox. There are also so many variations that you and your co-snackers shouldn’t get bored of them. In fact, I once had a devil-your-own-egg party, where I set out bowls of all the possible ingredients I could think of and let my guests experiment at their own preference. But if you do want to lay some out pre-made, I’ve got two ways to recommend: traditional for the simpleton and avocado tapinade for the mayo-adverse.

Eggs for deviling

Get your ingredients together, I highly recommend pasture-raised eggs: not only are they animal-welfare approved, they are loaded with health benefits. Read about it here.

Eggs hard boiling

 

There are one thousand expert opinions on the best way to hard boil an egg. This is one of them:

Boil a pot of water. Once water is at a roaring boil, drop eggs is gently, boil for one minute, cover, and turn the heat down to low and simmer for an additional 10 minutes.

Cooling boiled eggs

Take eggs off heat and run under cool water.

Peeling hard boiled eggs

When you think you’re not at risk for burning yourself, start the peeling process.

Peeling is my least favorite part, but using eggs that are ‘older’ and not as fresh are easier to peel. Also adding a teaspoon of baking soda to your boiling water helps.

Cutting a hardboiled egg

Cut your eggs lengthwise, cleaning your knife between eggs (trust me)

Making deviled eggs

Take a look at your eggs, pasture raised eggs sure do look good.

Making deviled eggs

Dice a handful of cornichans as finely as you can. Dice a quarter of a red onion finely as well. 

Making deviled eggs

In your yolk bowl add 1/3 cup mayo, 3 tbs mustard, cornichans, and onion. Give your lemon a good squeeze and mix until creamy. 

Making deviled eggs

Spoon your mix into you edible egg-cup

Topping deviled eggs

Top with an olive slice...

Topping deviled eggs

....and a sprinkle of paprika.

Now for the green eggs:

Avocado deviled eggs

Follow the steps for the traditional eggs until the

Avocado deviled eggs

Now mash your avocado, yolks, and olive oil together (this is where the fork comes in handy)

Squeeze a lemon on your mixture. You can also do this after it's spooned individually to keep the avocado from browning

Avocado deviled eggs

Spoon your eggies

Avocado deviled eggs
Traditional and avocado deviled eggs
Traditional deviled eggs
Avocado deviled eggs

Shot by Chris Brown

 

Traditional deviled eggs

  • One dozen eggs
  • Mayo
  • Dijon Mustard
  • Cornichans
  • Red onion
  • One lemon

Steps:

  1. There are one thousand expert opinions on the best way to hard boil an egg. This is one of them: Boil a pot of water. Once water is at a roaring boil, drop eggs is gently, boil for one minute, cover, and turn the heat down to low and simmer for an additional 10 minutes.
  2. Take eggs from heat and run under cool water. When you thin you’re not at risk for burning yourself, start the peeling process. 
  3. Peeling is my least favorite part, but using eggs that are ‘older’ and not as fresh are easier to peel. Also adding a teaspoon of baking soda to your boiling water helps. 
  4. Cut your eggs lengthwise, putting the yolks aside in a bowl. 
  5. Dice a handful of cornichans as finely as you can. Dice a quarter of a red onion finely as well. 
  6. In your yolk bowl add 1/3 cup mayo, 3 tbs mustard, cornichans, and onion.
  7. Give your lemon a good squeeze and mix until creamy.  Spoon your mix into your edible egg-cup
  8. Top with an olive half and a sprinkle of paprika.

Mayo-less avocado tapinade deviled eggs

  • One dozen eggs
  • One avocado
  • Olive oil
  • One lemon
  • Olive tapenade. You can get some pre-made or make your own easily

Steps:

  1. Follow steps 1-4 from the traditional deviled egg recipe
  2. In your mixing bowl, add olive oil and one whole avocado.
  3. Squeeze a lemon on your mixture. You can do this after it's spooned into the egg white to keep the avocado from browning.
  4. Spoon, or fork your mixture into the eggs.
  5. Top with tapenade and serve your green eggs!