Deviled Eggs - Three Ways!
A fan favorite at every potluck, picnic and party. Deviled eggs are such an affordable and easy to customize appetizer.
For a recent baby shower, I varied my go to recipe to include some fun options. Everyone had a different favorite and there wasn't a solid win for any of them . . . so that was the win itself!
Clockwise from top left: Buffalo Wing, Classic, Dill and Horseradish
I start with my base recipe that is simply two dozen, hard boiled eggs, cut in half with yolks removed. Yolks are then mashed and combined with 2/3 cup mayonnaise (more if you like them extra creamy) and two tablespoons mustard.
Once combined, I divided the base recipe into four parts. I reserved one part for the classic recipe that would be simply dressed with paprika and parsley. Then I added a splash of buffalo sauce to one, a tablespoon of horseradish to another and finally, a tablespoon of chopped dill to the third part.
Combine and pipe into the hard boiled egg whites.
But wait . . . let's talk about transport. This is probably the most challenging part of offering to provide deviled eggs for an event. I found these deviled egg totes on Amazon offered in a two-pack. What I love is you can take the trays out and use them for other items too. Once on site, I simply set the trays out and watched the deviled eggs disappear!
Do you have your own variation on the classic deviled egg? Tell me about it!