Kitchen equipment needed for deviled eggs
- 1 big bowl
- a spoon
- Small pan for boiling the eggs
1) Classic deviled eggs
Have you ever wondered how to make deviled eggs? In this recipe overview we’ll show you four ways of making deviled eggs. We’re going to start with the classic deviled eggs. Each recipe is meant to make 5 deviled eggs.
Ingredients for classic deviled eggs
- 5 medium-sized eggs
- 1/4 cup mayonnaise (60 gram)
- 1 teaspoon yellow mustard
- 1/2 red bell pepper
- 1 pickle, we’ve used a sweet and sour pickle
- salt and pepper to liking
BOIL 5 eggs for 7 minutes, the egg yolk should be a little bit soft still. This will make mixing very easy. VERY finely dice the pickle, try to dice it as small as you can. You probably don’t want big chunks sticking out of the egg later on. CLEAN and remove the seeds from 1/2 red bell pepper, slice in half and also dice it as finely as you can for the exact same reason as the pickle. WHEN the eggs are cooled off to room temperature, slice in two, remove the egg yolks and put it into the bowl. ADD all of the ingredients together, except for the red bell pepper. MIX together and taste, add salt and pepper to your liking. FILL each egg with the mixture. SPRINKLE diced bell pepper on top. Refrigerate for 15 minutes before serving.
2) Bacon deviled eggs
Classic deviled eggs are amazing, so we tried experimenting with other ingredients. This time we’re going to make bacon deviled eggs, with bacon and onions to make it a bit more salty.
Ingredients for bacon deviled eggs
- 5 medium-sized eggs
- 1/4 cup mayonnaise (60 gram)
- 1 teaspoon yellow mustard
- 1/2 red bell pepper
- 1 pickle, we’ve used a sweet and sour pickle
- 2 slices of uncooked bacon
- 1/2 onion
- salt and pepper to liking
BOIL 5 eggs for 7 minutes, don’t let them cook for much longer. The egg yolk should be easier to handle when it’s more soft. COOK 2 bacon slices in a small pan until crispy. LET cool off to room temperature. FINELY slice the bacon in very small chunks. FINELY dice 1 pickle, 1 onion and 1/2 red bell pepper as finely as you can. WHEN the eggs are done boiling, let them cool off to room temperature, slice in two, then remove each egg yolk and place it into the bowl. ADD mayonnaise, mustard, bacon, diced onion and mix together. SEASON with salt and pepper, keep in mind that bacon is already salty. FILL each egg with the mixture. SPRINKLE diced red bell pepper on top. REFRIGERATE for 15 minutes before serving.
3) Salmon deviled eggs
Not that into meat? Not to worry, we’ve also made salmon deviled eggs. This time we’ve replaced the bell pepper with capers, because well… fish just tastes way better with capers!
Ingredients for salmon deviled eggs
- 5 medium-sized eggs
- 1/4 cup mayonnaise (60 gram)
- 1 teaspoon yellow mustard
- 1 pickle, we’ve used a sweet and sour pickle
- 1 large slice of salmon
- 1/2 onion
- Capers to liking
- salt and pepper to liking
We’re not going to cook or bake the salmon. We’re going to embed it raw in the mixture. START by boiling 5 eggs for 7 minutes. Don’t cook them much longer, the egg yolks will be easier to work with when they are still a little soft. LET the eggs cool off to room temperature, slice each egg in two. DICE 1 pickle as finely as you can, do the same for the halved onion. Remove all of the egg yolks and transfer to the bowl. ROUGHLY chop a small handful of capers, and add those to the mix too. SEASON with salt and pepper. FILL each egg with the mixture, no need to sprinkle capers on top since that will make everything too salty.
4) Sun-dried tomatoes deviled eggs
Lastly, we made mediterranean inspired deviled eggs. We’ve ditched the pickle, red bell pepper and replaced it with sun-dried tomatoes and Italian herbs, so let’s get started!
Ingredients for sun-dried tomatoes deviled eggs
- 5 medium-sized eggs
- 1/4 cup mayonnaise (60 gram)
- 1 teaspoon yellow mustard
- 1 or 2 sun-dried tomato, depending on the size.
- 1/2 onion
- Small handful of Italian herbs
- salt and pepper to liking
BOIL 5 eggs for 7 minutes, don’t cook them much longer since it’s easier to mix slightly soft egg yolks. LET the eggs cool off to room temperature. FINELY slice 1 or 2 sun-dried tomatoes, depending on the size. TRY to slice them as small as you can, then dice 1/2 an onion as small as you can. DIVIDE each egg into two parts. REMOVE all of the egg yolks and transfer to the bowl. MIX in the diced onion, mayonnaise, mustard and sun-dried tomatoes. GIVE it a little taste, then season with Italian herbs (don’t overdo it) and some salt and pepper. FILL each egg with the mixture and refrigerate for 15 minutes before serving. You can sprinkle some more Italian herbs on top for presentation.
We hope you enjoy making these deviled eggs! Which one did you like the most? Let us know by using the comment form on this page, enjoy!
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