Always a favorite, deviled eggs get a tasty twist with this recipe trio. Choose one or make them all: Lox with Capers and Dill, Avocado Jalapeño or Bacon and Sweet Relish.
Yields: 36 (all three variations)
Difficulty: easy
Prep time: 30 min
Cook time: 10 min
Ingredients
8 large eggs
white vinegar
1/3 c mayo
1 T ea Dijon and yellow mustard
2 T butter, melted
1 1/2 T chopped chives
1 1/2 T lemon juice
pinch salt and pepper
Lox with Capers and Dill
3 T sour cream
1/2 t ea lemon zest and juice
1/2 T chopped fresh dill
1 T capers, drained
2 oz lox salmon, chopped, plus 1 oz for garnish
Avocado Jalapeño
1 ripe avocado, pitted
1/2 lime, juice of
1 t hot sauce (Tapatio)
1 T chopped pickled jalapeños
1 T chopped cilantro
1/2 t Tajin seasoning (optional)
1 T sour cream
Bacon and Sweet Relish
2 T sweet pickle relish
2 oz cooked bacon, chopped fine
1/2 t hot sauce (Tapatio)
dash paprika, plus more for garnish
Steps
Cover eggs with cold water. For easier peeling, add a splash of white vinegar and a large pinch of salt. Turn heat to high. Once boiling, set timer for exactly 8 minutes and continue to boil. Immediately run under cold water until cool enough to handle. Remove shells and chill completely. Halve each egg lengthwise, removing yolks and placing them in a medium-size bowl. Gently rinse egg whites and chill until ready to fill. Combine yolks with mayo, butter, mustards, lemon juice, chives and seasonings; taste and adjust – this mixture will be slightly drier than traditional deviled eggs, as the following recipes include additional wet ingredients. Combine with the following fillings, as desired, using 1/2 cup of the mixture for each recipe. Makes 1 1/2 cups, or approximately 36 finished eggs.
Lox with Capers and Dill
Use 1/2 cup of the Basic Deviled Eggs mixture and add all additional ingredients. Mix well, taste and adjust, then fill egg whites with heaping tablespoons. Garnish with additional salmon, dill and capers as desired. Makes 12.
Avocado Jalapeño
Use 1/2 cup of the Basic Deviled Eggs mixture and add all additional ingredients. Mix well, taste and adjust, then fill egg whites with heaping tablespoons. Garnish as desired with additional jalapeño, Tajin, cilantro and a squeeze of lime juice from remaining lime. Makes 12.
Bacon and Sweet Relish
Use 1/2 cup of the Basic Deviled Eggs mixture and add all additional ingredients. Mix well, taste and adjust, then fill egg whites with heaping tablespoons. Garnish as desired with additional paprika, bacon and relish. Makes 12.
