Deviled Eggs for Every Season [Potluck]

 

If you like the filling fluffy and evenly mashed, press the egg yolks through a sieve before mixing in the remaining ingredients, or puree all of the ingredients in a food processor. Use more acid and salt than you think might be necessary. Egg whites are bland and need a well-seasoned filling to make them pop. In fact, if you can spare an egg white, taste the filling against it and re-season, if necessary.

 

smoky deviled eggs with toasted rosemary: winter

 

2 T. EVOO

48 fresh Rosemary Leaves

12 peeled Hard-Boiled Eggs

¼ C. plus 2 T. Mayonnaise

1 T. plus 1 tsp. Dijon Mustard

2 tsp. Lemon Juice

½ tsp. Smoked Paprika

Salt & Pepper

 

Arrange a double layer of paper towels next to the stove. In a small skillet, heat the olive oil. Add the rosemary and fry, stirring frequently, for about 30 seconds. Using a slotted spoon, spread the rosemary leaves out in a single layer on the paper towels to drain. Halve the hard-boiled eggs lengthwise and use a tsp. to pop out the yolks into a mini food processor or a bowl (press them through a sieve or use a fork to mash). Add the mayonnaise, mustard, lemon juice, and smoked paprika and process or stir to combine. Season the filling generously with salt and a little pepper. Arrange the egg white halves on a platter and spoon or pipe the filling into the whites. Top the eggs with the fried rosemary and serve.

 

POTLUCK PREP. The egg whites and filling can be refrigerated separately overnight. The fried rosemary can stand at room temperature on a paper towel-lined plate, loosely covered with plastic wrap, overnight.

 

 

green deviled eggs and ham: spring

 

4 thin slices Prosciutto or Serrano Ham

4 oz. frozen peas (1 C.)

2 T. Water

1 T. unsalted Butter

¼ C. plus 2 T. Mayonnaise

Zest of small Lemon

12 peeled hard-boiled Eggs

1 T. finely chopped Tarragon

Salt & Pepper

 

Preheat the oven to 3 75 °F. Line a baking sheet with parchment paper. Arrange the slices of prosciutto so they’re flat on the baking sheet and bake for about 10 minutes, until darkened. Transfer the ham to a rack and let cool and become crisp; break into small pieces. In a small pot, cook the peas with the water over medium-high heat until just heated through, about 3 minutes. Drain off any excess liquid and transfer to a bowl. Add the butter and, using a fork, mash the peas until the butter is melted and the peas have become a coarse puree. Mash in the mayonnaise and lemon zest. Halve the eggs. Use a tsp. to pop out the egg yolks and add them to the pea mixture. Mash the yolks with the peas until well incorporated. (To make a less coarse filling, you can mix all of it together in a mini food processor or press the yolks through a sieve.) Mix in the tarragon and season the filling generously with salt and a little pepper. Arrange the egg whites on a platter. Spoon or pipe the filling into the egg whites, garnish with the ham crisps, and serve.

 

POTLUCK PREP. The egg whites and filling can be refrigerated separately overnight. The ham crisps can be kept in a resealable plastic bag overnight.

 

 

bloody mary deviled eggs: summer

 

12 peeled hard-boiled Eggs

¼ C. plus 2 T. Mayonnaise

3 T. Tomato Paste

1 T. Lemon juice, plus more to taste

1 tsp. Worcestershire, plus more to taste

1 tsp. Old Bay Seasoning, plus more to taste

1 tsp. Horseradish, plus more to taste

Salt & Pepper

Pinch Cayenne Pepper, optional

24 Celery Leaves or thinly sliced celery pieces, for garnish

 

Halve the eggs lengthwise. Use a tsp. to pop out the egg yolks into a food processor or bowl. Blend in the mayonnaise, tomato paste, lemon juice, Worcestershire, Old Bay, and horseradish. Season generously with salt and pepper, along with the cayenne if you want more heat. Add more lemon juice, Worcestershire, Old Bay, and/or horseradish, as desired. Arrange the egg whites on a platter. Spoon or pipe the filling into the egg whites, garnish with the celery leaves, and serve.

 

POTLUCK PREP. The egg whites and filling can be refrigerated separately overnight.

 

 

mustard-cornichon deviled eggs

 

12 peeled hard-boiled Eggs

¼ C. plus 2 T. Mayonnaise

2 T. Whole Grain Mustard

6 Cornichon Pickles, finely chopped

Salt

 

Halve the eggs lengthwise. Use a tsp. to pop out the yolks and transfer to a food processor or a bowl. Mix in the mayonnaise, mustard, and cornichons. Season with salt, if necessary. Arrange the egg whites on a platter. Spoon or pipe the filling into the whites and serve.

 

POTLUCK PREP. The egg whites and filling can be refrigerated separately overnight.