Recipe Roundup: Deviled Eggs

Planning a Memorial Day picnic or cookout this weekend? Deviled eggs are the perfect snack to bring along! The classic version with mayo and pickles is always a crowd-pleaser, but you can also branch out with these creative new ideas, developed by our cooks in the Williams-Sonoma Test Kitchen. Pick your favorite combination, or make a platter with an assortment of different flavors for everyone to try.

 

First up: master hard-boiled eggs once and for all. Then scroll down for the full recipes and start cooking!

 

 

A gray ring around a cooked yolk can hamper even the best-laid plans for making deviled eggs. Here’s how to avoid it:

 

• Buy eggs two weeks before you plan to cook them. Very fresh eggs are hard to peel after hard-boiling because the whites tend to stick to the shells.
• Start with cold eggs in cold water, then bring up the heat until the water is boiling. Once the water boils, turn off the heat, cover the pot, and let the eggs stand in the hot water for 10 minutes.
• Always shock the eggs in ice water immediately after they’re cooked. This stops the eggs from cooking further and makes them easy to peel.

 

 

 

All-American Deviled Eggs

 

4 hard-boiled large eggs

3 Tbs. mayonnaise

1 Tbs. finely chopped dill pickle

1 tsp. yellow mustard

Kosher salt and freshly ground pepper

Paprika

 

Peel the eggs and cut each one in half lengthwise. Using a spoon, remove the yolks and place the egg white halves on a serving plate. With a fine grater, grate the yolks into a mixing bowl. Stir in the mayonnaise, pickle, and mustard. Mix until smooth. Season with salt and pepper to taste.

 

Transfer the yolk mixture into a pastry bag fitted with a medium tip. Pipe the filling into the egg white halves. (Alternatively, spoon the filling into the egg whites.) Dust lightly with paprika to finish. Serves 4.

 

French-Accented Deviled Eggs

 

4 hard-boiled large eggs

3 Tbs. mayonnaise

1 Tbs. minced shallot

1 tsp. Dijon mustard

1 lemon wedge

Kosher salt and freshly ground pepper

1 Tbs. chopped chives

 

Peel the eggs and cut each one in half lengthwise. Using a spoon, remove the yolks and place the egg white halves on a serving plate. With a fine grater, grate the yolks into a mixing bowl. Stir in the mayonnaise, shallot, and mustard. Mix until smooth. Squeeze the lemon wedge over the mixture and season with salt and pepper to taste.

 

Transfer the yolk mixture into a pastry bag fitted with a medium tip. Pipe the filling into the egg white halves. (Alternatively, spoon the filling into the egg whites.) Sprinkle with chives to finish. Serves 4.

 

Caper, Anchovy, and Dill Deviled Eggs

 

4 hard-boiled large eggs

3 Tbs. mayonnaise

1 anchovy fillet, minced

1 Tbs chopped capers

1½ tsp. chopped fresh dill

1 lemon wedge

Kosher salt and freshly ground pepper

Fresh dill sprigs, for garnish

 

Peel the eggs and cut each one in half lengthwise. Using a spoon, remove the yolks and place the egg white halves on a serving plate. With a fine grater, grate the yolks into a mixing bowl. Stir in the mayonnaise, anchovy, capers, and dill. Mix until smooth. Squeeze the lemon wedge over the mixture and season with salt and pepper to taste.

 

Transfer the yolk mixture into a pastry bag fitted with a medium tip. Pipe the filling into the egg white halves. (Alternatively, spoon the filling into the egg whites.) Sprinkle with dill sprigs to finish. Serves 4.

 

Seville Deviled Eggs

 

4 hard-boiled large eggs

3 Tbs. mayonnaise

1 Tbs. chopped piquillo peppers

1 Tbs. chopped green olive

1 lemon wedge

Salt and freshly ground pepper

¼ tsp. smoked sweet paprika

 

Peel the eggs and cut each one in half lengthwise. Using a spoon, remove the yolks and place the egg white halves on a serving plate. With a fine grater, grate the yolks into a mixing bowl. Stir in the mayonnaise, piquillo peppers, and green olive. Mix until smooth. Squeeze the lemon wedge over the mixture and season with salt and pepper to taste.

 

Transfer the yolk mixture into a pastry bag fitted with a medium tip. Pipe the filling into the egg white halves. (Alternatively, spoon the filling into the egg whites.) Dust with paprika. Serves 4.

 

Curried Eggs

 

4 hard-boiled large eggs

4 Tbs. mayonnaise

1 Tbs. chopped chives

1 Tbs. minced shallot

Kosher salt

8 small cilantro leaves

 

Peel the eggs and cut each one in half lengthwise. Using a spoon, remove the yolks and place the egg white halves on a serving plate. With a fine grater, grate the yolks into a mixing bowl. Stir in the mayonnaise, chives, and shallot. Mix until smooth and season with salt to taste.

 

Transfer the yolk mixture into a pastry bag fitted with a medium tip. Pipe the filling into the egg white halves. (Alternatively, spoon the filling into the egg whites.) Garnish with cilantro leaves. Serves 4.

 

Ham and Deviled Eggs

 

4 hard-boiled large eggs

3 Tbs. mayonnaise

2 Tbs. finely diced ham

1 tsp. sweet relish

1 lemon wedge

Kosher salt and freshly ground pepper

8 ½-inch chive pieces

 

Peel the eggs and cut each one in half lengthwise. Using a spoon, remove the yolks and place the egg white halves on a serving plate. With a fine grater, grate the yolks into a mixing bowl. Stir in the mayonnaise, ham, and relish. Mix until smooth. Squeeze the lemon wedge over the mixture and season with salt and pepper to taste.

 

Transfer the yolk mixture into a pastry bag fitted with a medium tip. Pipe the filling into the egg white halves. (Alternatively, spoon the filling into the egg whites.)  Garnish each egg with a chive. Serves 4.