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what are your fav flavorings for deviled eggs?

just need some quick ideas for an assortment platter for this Sunday. The easier the better.

I was thinking wasabi and jerk, then need some savory (but not hot) suggestions. Would something sweet/sour work? Will also be doing standard plain ones for the traditionalists in the family.

Thank you

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    1. I am a bit of a purist: mustard, paprika, salt, pepper, mayo.

      However, I have enjoyed some of the following: snipped chives, capers, pickles, salmon roe, caviar, red onion

      Things I haven't tried but should be good with egg: bacon, feta cheese, smoke salmon, smoked salt, did mention bacon?

      5 Replies
      1. re: smtucker

        I agree with the purist take.... I'd be disappointed to come upon a platter and not find at least some just exactly like that.

        That said I also agree some yummy crumbly bacon would never be wrong.

        1. re: smtucker

          I've done a lot of those combinations too - I particularly love chives. I recently had some at the Spotted Pig that had lemon juice in the filling and really enjoyed them.

          Sometimes I use pimenton instead of paprika.

          1. re: MMRuth

            Ooooh, lemon juice sounds good. I love the spotted pig.

            1. re: lynnlato

              Agree. Want both the purist version, crumbly bacon and lemon juice ones now. I like a version too that calls for mixing shallots, minced cooked shrimp and finely chopped celery with mayo. Think that might be from Mark Bittman. He also has called for just adding an anchovy on the top!

              1. re: scoopG

                Oh yes, anchovy on top... but politely sectioned into three pieces that are spaced and balanced in a line, to allow for three separate bites of the stuffed egg without having to gnaw the fish.

        2. Anchovies, artichoke hearts, green or black olives, watercress, garlic, finely diced tomato, sun dried tomato, very finely ground macadamia nuts, peanuts, or pine nuts, mild green chilis, coriander, cumin, saffron ...............

          1. Glad u asked. I was just pondering this question last night. We went out to dinner and ordered a plate of deviled eggs. I knew it was a mistake after we placed the order. I am a traditionalist when it comes to deviled eggs. The eggs came out and they were gorgeous. Over-stuffed and resting on a bed of shredded red cabbage. But immediately I noticed that they had pickle relish in them - a no, no for moi. They were good, but the relish was a deal-breaker for me.

            That said, I don't mind a splash of worcestshire and some finely diced jalapeno. But that's it. Oh, and to really simplify things I have started buying the hard-boiled eggs, just as they do in restos. They are perfectly hard-boiled (no icky green yolks) and all you have to do is slice, mash, mix and stuff. Voila - deviled eggs!

            Shameful, eh?

            1 Reply
            1. re: lynnlato

              Funny, I like the pickle relish -- just a little, mind you. The ones I had the other night (not made by me), however, I could skip. They included hot dijon mustard, Sriracha, sea salt and various other things and ended up tasting like somewhat strange-flavored salt.

            2. The world loves a deviled egg; I have never seen a leftover at anyone's party.
              I like red lumpfish "caviar" as a garnish; slivered anchovy strips, small capers, horseradish, wasabi. I label the ones that are not obvious. Also, cook 20% more eggs and waste or reuse the whites , so you have lots of filler. Oh, and Penzey smoked paprika is killer on the ones you have not allready dressed-for-kill.