Deviled eggs are an all American classic. Not only are they portable and easy to eat. They also come in endless combinations. It’s possible to incorporate deviled eggs into nearly any menu from a formal dinner to a casual potluck. When creating deviled eggs, it’s best to start with the basics. Once you’ve mastered this simple recipe, you can get fancy and find a variation you really like. Deviled eggs are also a highly useful kitchen entertainment staple. Keep them on hand in the event of unexpected guests. They can go in the fridge and stay chilled for several days until you’re ready to eat them.
Prepare the Hard Boiled Eggs
Before you do anything else, you’ll need to prepare half a dozen hard boiled eggs and a enough ice to cover the eggs so you can peel them. Boiling eggs properly can be tricky. To make the hard boiled eggs, you should have a large pot on hand and half a dozen eggs. Place the eggs in the pot and cover with cold water that is about a quarter inch above the top of the eggs. Bring the water to a boil and cover the pot. Remove the eggs from the heat and let them sit in the boiled water for about eight to ten minutes. This will make sure they are completely cooked. Drain the water and immediately plunge them into ice water. Let them stay in the ice water for about five minutes. This will stop them from getting a greenish tinge. You can keep the hard boiled eggs in the fridge for several days until you’re ready to make deviled eggs.
The Standard Ingredients
Before making the deviled eggs, gather your ingredients. You should have half a cup of cottage cheese and a quarter cup of sour cream on hand. You’ll also need a teaspoon of white vinegar, a teaspoon of your favorite mustard (we like the French kind), a tablespoon of mayonnaise (homemade is best if you have the time) and salt and paper to taste. Some kick is also good. We really like paprika as it adds color as well. Sliced jalapenos are also perfect if you want something with a bit of flair. Lay the eggs on a cutting board. One at a time, slice each egg lengthwise. Make sure your knife is sharp so it cuts easily. Otherwise, your eggs will break and it will be hard to fill them. Remove the yolks and set aside the whites. Take the yolks and mix with the rest of the ingredients. Pulse the food processor several times or mix them in a bowl by hand. You’re aiming for a smooth paste that isn’t runny. Once you have the texture you want, spoon the mixture into each each white. Top with the jalapenos or the paprika.
Low Calorie Variations
One of the many fabulous things about deviled eggs is just how easy it is to play around with the basic recipe. You can lighten the recipe and reduce the calories. Instead of heavy mayo, reduced fat Greek yogurt works just as well without sacrificing flavor. Get rid of the sour cream and use low fat cream cheese. It’s still creamy but it’s less fatty. You can also substitute lots of other kinds of emulsifiers to serve as binding. Hummus, red pepper dip, tapanade made of olives and baba ganoush from mashed eggplant add zing without piling on the calories and fat.
Hard boiled eggs are highly adaptable. The eggs serve as the perfect foil for upscale ingredients and items from other cultures. Impress your guests with deviled eggs topped with caviar and smoked salmon. Crab dip, made by adding fresh crab to your basic deviled egg recipe is another popular item, especially during the summer when people want fresh seafood. Salmon, shrimp or clams can also be used to bring something unexpected to the menu. Few foods are yummier than bacon. Crumble a few slices and top each egg carefully. Fresh spices also make eggs more delicious. Sprinkle some chopped parsley and oregano on top from your garden. Chervil and tarragon add a French touch.