3 Ways to Upgrade Your Easter Deviled Eggs

Yahoo Food
Updated

By Rebekah Peppler

Because a sprinkle of paprika just doesn’t cut it.

No matter the occasion (Easter brunch, a spring picnic, Wednesday afternoon), a platter brimming with deviled eggs is never a bad idea. When done right, these self-contained hors d’oeuvres deliver every time.

The classic recipe, packed with creamy mayonnaise, a dab of Dijon and a last-minute smack of paprika, is hardly in need of an overhaul. So, how do you riff on the original without corrupting its sanctity? Keep the classic players (mayo, mustard, a kicky garnish) and tweak the additions. After all, the devil is in the details.

FIRST, HARD-BOIL YOUR EGGS:

Fill a 4- to 5-quart pot with water and bring to a rolling boil. Fill a large bowl with ice water. Carefully lower 12 large eggs into the boiling water and cook at a gentle boil, reducing heat if necessary. Cook 11 minutes, then immediately transfer to ice bath. Allow to cool at least 5 minutes.

THEN, MAKE YOUR FILLING BASE:

Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add 1/2 cup mayonnaise and 2 tsp. Dijon mustard. Mix until well-blended.

NOW, CHOOSE YOUR MIX-INS:

Crunch Time

Potato chips meet their true calling (besides, in my opinion, as a stand-in for lettuce on a turkey sandwich) in this crunchy take on the classic. Supplement the traditional mayonnaise with sour cream, sprinkle in a heap of chives for freshness and—the pièce de résistance—add crushed sour cream and onion potato chips to both the filling and garnish.

Stir in:

1/4 cup sour cream + 1/2 cup crushed sour cream and onion potato chips + 3 Tbsp. finely chopped chives + 1 tsp. white wine vinegar. Season to taste with salt and pepper.

Garnish with:

More crushed sour cream and onion chips + finely chopped chives

Smoky Depth

Smoky, lightly spiced chorizo adds flavor—and brilliant color—to the classic filling. Temper the fat of the chorizo with a dash of sherry vinegar, chopped piquillo peppers and cilantro, and ditch regular paprika for the smoked variety.

Stir in:

3 ounces finely chopped Spanish chorizo, sautéed until the fat just starts to render, then cooled + 1 Tbsp. sherry vinegar + 3 Tbsp. finely chopped piquillo peppers (or substitute jarred roasted red peppers) + 2 Tbsp. finely chopped cilantro. Season to taste with salt and pepper.

Garnish with:

Smoked paprika + finely chopped cilantro

Pickle Punch

A trio of pickles (dill, bread and butter, and cornichon) imbues these one-bite wonders with plenty of tang. The garnish of fresh dill, a heavy swath of black pepper and a halved cornichon isn’t a mere suggestion, it’s what makes this variation truly sing.

Stir in:

3 Tbsp. finely chopped dill pickles + 1 Tbsp. dill pickle juice + 2 Tbsp. finely chopped bread and butter pickles + 2 Tbsp. finely chopped cornichons + 1 Tbsp. chopped fresh dill. Season to taste with salt.

Garnish with:

Dill sprigs + coarsely ground black pepper + halved cornichons

Need more Easter menu inspiration? Check out our Ultimate Guide to an Easy (and Impressive) Easter Brunch

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PHOTO BY CHELSEA KYLE, PROP STYLING BY BRIAN HEISER, FOOD STYLING BY RHODA BOONE