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Deviled egg variations ? Favorites for fruit salads? Suggestions please!

It is two questions. I am helping to cater a post wedding brunch next Sunday for 36 people. I am making salmon rillettes from Keller's Bouchon book which are a piece of cake, I'll get that done tomorrow and let it mature the flavors sealed under butter.

I have 3 dozen eggs to turn into deviled eggs. I'd like some variation in the fillings. One thing for me which is standard is that I make my filling with sweet unsalted butter and no mayo. I'm thinking chives in some, smoked paprika in/on others, maybe some minced sun dried tomatoes, bacon? What are your favorites.

My other question is what are your favorite fruit combinations for a fruit salad? I am thinking of a passion fruit dressing with some ginger and have made gingered shortbread to go along side. I will serve it in a giant icer bowl, which loks like a huge caviar server and will keep it nicely chilled. Since this the morning after the wedding I am trying to think of really thirst quenching and fresh tasting fruit salad combos and ideas.

TIA

Candy

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  1. I looooove deviled eggs.

    A couple variations that have worked for me in the past:

    *sour cream instead of mayo or 1/2 each (I saw you use sweet unsalted butter - which is something I've never tried, but now will give it a go!)
    *minced onions (similar to your chives plan - chives are probably better for this anyhow)
    *crumbled bacon - bacon is always good, I endorse this plan!
    *different types of mustard - I especially liked a batch made with a horseradish mustard
    *cayenne pepper or cumin for a bit of a different flavor than the normal

    I haven't personally tried it, but I found a recipe involving celery, Worcestshire sauce and crab meat that sounds awfully good :)

    Kathy/Kuisine (formerly KathySK)

    1. i like the bacon idea! i actually saw a devilled egg book at crate and barrel. i know, i know, but i couldn't resist it. I BOUGHT IT! they had a really great conbo in there. sort of a buffalo wing egg, use,
      crubled bacon,
      crumbled blue cheese
      and hot sauce (red hot wing sauce would work, or red hot and butter, same thing).
      they did have chicken in small dice in the recipe. i am not a huge fan of chicken so i wouldn't use it, but i am sure it would be very good.
      also another good one ( i made this one for easter) if you like indian food
      plain yogurt/mayo combo
      curry powder
      mustard powder
      mango chutney
      they say to garnish with more chutney (i didn't)
      but i think some liquor soaked golden raisins would be good

      well good luck!

      1 Reply
      1. re: zoni521

        That's my favorite...
        The curry powder one with a bit of mango chutney on the top. I garnish that with one small cilantro leaf on the top. They are also very pretty...extra yellow yolk mixture, golden mango chutney and a little hint of green.

      2. I love fresh mint and toasted slivered almonds in fruit salad. A simple dressing of lime and honey is nice (depending on the other flavors you're serving, of course.)

        1. For my recent wedding the caterers did deviled eggs with wasabi and topped with a thin slice of seared salmon. I believe they coated the salmon with sesame seeds before searing and slicing them to top the eggs. You can also top them with two long blades of chives for plating.

          For fruit salads, consider adding some candied ginger to the fruit the night before to improve the flavor of whatever fruit you select. I also especially like fresh figs in fruit salad because they have a unique flavor and interesting look when halved.

          1. In devilled eggs, definitely use anchovy paste.

            1 Reply
            1. re: meowmix

              I always do. That and good butter make for a great deviled egg. Even the anchovy haters gobble them up not suspecting what the elusive flovor is that they cannot put a handle on.