If your family is anything like ours, deviled eggs are one of the must-haves at Easter. For the past few years, I’ve been experimenting with different versions—everything from a classic sprinkled with paprika and topped with a crunchy piece of bacon to one with crawfish (after all, it is the season). Here are three options that are sure to keep your guests coming back for more! A Traditional Deviled Egg to keep things classic, a Mexican Street Corn version to add some kick, and a Bacon Jam Deviled Egg because who doesn’t love bacon?
INGREDIENTS FOR FILLING
Note: For each filling, you will need one dozen eggs in addition to the ingredients listed below.
1/ Traditional Deviled Eggs
- ⅓ cup Duke’s Mayonnaise
- 1 tablespoon dijon mustard
- 2 tablespoons sweet relish
- ¼ teaspoon kosher salt
- ⅛ teaspoon fresh cracked pepper
- paprika, for topping
2/ Bacon Jam Deviled Eggs
- ⅓ cup Duke’s Mayonnaise
- 2 tablespoons bacon jam
- ¼ teaspoon kosher salt
- ⅛ teaspoon fresh cracked pepper
- bacon jam, for topping
3/ Mexican Street Corn Deviled Eggs
- 1 can of corn, drained
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon lime zest, finely grated
- 1 teaspoon chili powder
- 1 teaspoon chipotle chiles in adobo sauce, finely chopped
- 1 teaspoon kosher salt
- ¼ cup crumbled cotija, for topping
- ¼ cup crushed Flaming Hot Cheetos. for topping
PREPARATION (for all three fillings)
Boil eggs for 12 minutes. Remove from heat and cool by running cold water over them, continually allowing the temperature to come down. Once cooled, gently crack the egg shell and peel eggs under running cold water. This can also help remove the shells more easily.
Once eggs are peeled, slice in half, remove yolks and save them in a bowl.
Choose one of the the filling recipes and mix ingredients (except for the topping) well. You can even run them through a blender to make a smoother egg filling, if you prefer.
Once ingredients are combined, either place the filling in a cake icing gun or create your own piping bag using a Ziploc bag with the corner snipped off. Fill each egg half with your desired amount of filling. Finish with any specified toppings and return to the fridge to chill until serving.
