Deviled Eggs 5 Ways

READY IN: 30mins
Recipe by Member 610488

This recipe will produce enough deviled eggs for a party tray. Chill covered until ready to serve.

Top Review by Maito

Made the horseradish version, and loved the flavor it added, but I definitely had to increase it to be able to taste it (if I had made a full recipe it would equate to my adding 3 tablespoons). I used horseradish, not horseradish sauce though, so I would think you would need to add even more if you were using the sauce. But in order to compensate for not using the sauce, I did add 2-3 times the mayo. With a little tweaking, this is a definite keeper.

Ingredients Nutrition

Directions

  1. Basic: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in ingredients and then fill 12 egg whites with the egg yolk mix.
  2. Curried: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in mayo, mustard, curry powder and salt and then fill 12 egg whites with the egg yolk mix.
  3. Pickled: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in mayo, horseradish sauce and salt and then fill 12 egg whites with the egg yolk mix. Top with minced pickled onion.
  4. Fire: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in mayo, pepper, adobo sauce and salt and then fill 12 egg whites with the egg yolk mix.
  5. Salmon: Cut 6 eggs in half. Toss egg yolks into a bowl, and mash with a fork. Stir in mayo, salmon, shallot and salt and then fill 12 egg whites with the egg yolk mix. Top with dill and some wasabi powder.

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