Deviled Eggs- The Perfect Entertaining Trio
This is my favorite way to make deviled eggs: Sprinkled with everything bagel seasoning & paired with home cured salmon, butter toasted bagels, and everything-seasoned cream cheese. This makes the perfect tray for entertaining and you can do this all for under $30!
First we’ll prepare the eggs. @peteandgerrys Pasture-Raised Eggs have the most beautiful golden colored yolks so they’re perfect for making delicious deviled eggs.
Steam your eggs for 13 min and plunge into an ice bath until cold. Essentially the ice water causes the egg to contract and pull away from the shell, which makes peeling them so much easier! I prefer this method over boiling because I can get softer, perfectly peelable eggs every time! Once you try the steaming and ice bath combo, you’ll never boil another egg again.
Cured salmon can be pricey so we’ll be making our own. Gravlax is so easy to make and it pairs so perfectly with seasoned deviled eggs and cured salmon.
Wow, now that’s an impressive bagel board!
For my Salmon gravlax recipe click below:
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CLASSIC DEVILED EGG RECIPE
For classic deviled eggs, the base is just mayo, a little butter, dry mustard, and a little vinegar & salt and pepper.
From there you can add optional enhancers like Tabasco, Sriracha, horseradish, chopped capers, chopped sweet pickle or sweet relish for a little kick (for this reel, I used a little Sriracha).
INGREDIENTS
6 large pasture-raised range organic brown eggs (Pete & Gerry’s)
1 tsp Coleman’s dry mustard
3 tbs mayonnaise
1 tbs soft butter (sour cream or whipped heavy cream, or sub with 1 tbs more of mayo)
1 tbs cider vinegar to taste (or sweet pickle juice, or red wine vinegar)
~1 tsp sriracha (*optional for a little kick)
Salt to taste (about 1/4)
Freshly ground black pepper to taste (about 1/4 tsp or so)
For a little kick and crunch add one of these things:
Horseradish
Chopped capers
Chopped pickles (I used about 2 tbs)
Or about 1-2 tbs of sweet relish to taste
Garnish:
Chives (thinly sliced)
Dusting of Smoked Paprika
Everything but the bagel seasoning
PREPARATION
1. Bring an inch or so of water to the boil, then carefully place in eggs and cover with a lid (make sure steaming basket is above the water level, do not let the steamer basket or eggs touch the water).
2. Steam for thirteen minutes for nice hard boiled eggs. Then immediately place eggs in ice cold water (with ice cubs). Let completely cool in water, about 10 min. Then peel under cool running water.
3. Cut in eggs in halves then stretch the egg whites to remove yolks.
4. Mix egg yolks with mayo, butter and seasonings and add salt and pepper to taste. Add any additional seasonings or enhancers you’d like (capers, chopped pickles…).
5. Spoon in about a spoon full of deviled egg mixture into each egg.
4. Sprinkle with smoked paprika, chives and/or any optional garnishes (caviar, minced chives, capers, a slice of green olive or whatever you choose to garnish it with).