Deviled Eggs – Three Ways

My Aunt Doris used to make the best deviled eggs and I always loved going to her home for tea.

There are a few things you should know. Aunt Doris wasn’t really my aunt, but an honorary aunt. The other thing is I was a really, really picky eater. That being said, I loved Aunt Doris’ Deviled Eggs and always loved when my mom would make them for me. I’d have them for lunch or a snack. Conor and I spent some time making some deviled eggs the other day and I thought it would be fun to try three versions. It was fun coming up with a new twist on an old classic and thought these recipes would be perfect so share at Krista’s Seasonal Simplicity Tour because today is all about spring recipes!

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Deviled Eggs – Three Ways

First you’ll need to boil some eggs. My favorite way to boil eggs is the Cuisinart Egg Central. I don’t know why but before we’d always mess up eggs. We’d cook them too long or they’d crack everywhere. The egg central is foolproof and our eggs always come out perfect. Allow the eggs to cool in cold water once done cooking.

All of these recipes will call for you to peel the eggs, cut the eggs lenghthwise, and put the yolk in a bowl to make the various deviled egg fillings.

Classic Deviled Eggs

This our twist on Aunt Doris’ classic recipe. I usually don’t measure, but made sure measure everything so it would come out perfect for you guys! These have a nice tang and a little kick to them with the horseradish. Aunt Doris’ always used Mrs. Dash’s Salad Supreme but in these current times I couldn’t find it at the store. I’ve approximated the spices and seasonings to mimic Salad Supreme.

Ingredients

• 6 hard boiled eggs
• 1/3 C Mayonnaise
• 1/3 C Horseradish Sauce
• 1 Teas. Spicy Brown Mustard
• 1 TBLS + 1 Teas. Parmesan Cheese (grated)
• 1 TBLS + 1 Teas. Sesame Seeds
• 1 1/2 Teas. Chili Powder
• 1 1/2 Teas. Parsley
• 1 1/2 Teas. Onion Powder
• 1/4 Teas. Cayenne Pepper
• Ground Pepper (to taste)
• Paprika (top with)

Method

Step 1 – Peel eggs. Slice them lengthwise, and place egg yolk in a mixing bowl.

Step 2 – With the back of a fork break up the egg yolk.

Step 3 – Combine all the ingredients into the eggs (except the Paprika).

Step 4 – Place the filling into the deviled eggs. I usually use a spoon but you can use a piping bag if you want it too look fancy 😉

Step 5 – Top with paprika. I may have added a bit too much.

I hope you enjoy Aunt Doris’ Deviled Eggs as much as we do!

Creamy Avocado Deviled Eggs

If you don’t like spicy you might like this version better. These are ultra creamy and light. The avocado added a very smooth texture to the eggs which I loved! This one felt a bit Tex Mex.

Ingredients

• 6 Hard Boiled Eggs
• Whole Avocado, Mashed
• 2 TBLS. Fresh Cilantro (chopped)
• 1/2 C Mayonnaise
• 2 Tablespoons Parmesan Cheese (grated)
• 1 Tablespoon Parsley
• Salt and Pepper to Taste
• Top with Chives

Method

Step 1 – Peel eggs. Slice them lengthwise, and place egg yolk in a mixing bowl.

Step 2 – With the back of a fork break up the egg yolk.

Step 3 – Mash a whole avocado and mix with egg yolk, then combine all the ingredients into the eggs (except the chives).

Step 4 – Place the filling into the deviled eggs.

Step 5 – Chill eggs until ready to serve. Right before serving top with fresh chopped chives or chopped cilantro.

Truffle Oil Deviled Eggs

When we were in California we had Truffle Oil Deviled Eggs at they were fabulous. This our rendition of that dish at Sam’s Social Club. I added some black sesame seeds as I thought they looked cool with the yellow egg yolk.

Ingredients

• 6 Hardboiled Eggs
• 2/3 Cup Mayonnaise
• 2 Teasp Sesame Seeds
• 2 TBLS Parmesan Cheese (grated)
• 2 Teasp Truffle Oil
• Salt and Pepper to taste
• Sprinkle of Black Sesame Seeds (topping)

Method

Step 1 – Peel eggs. Slice them lengthwise, and place egg yolk in a mixing bowl.

Step 2 – With the back of a fork break up the egg yolk.

Step 3 – Combine all the ingredients into the eggs (except the black sesame seeds).

Step 4 – Place the filling into the deviled eggs.

Step 5 – Chill eggs until ready to serve. Right before serving top with black sesame seeds. If you don’t want to do use black sesame seeds you can also use paprika or chopped chives.

I think the sesame seeds look so cool on top!

At lunch time we did a taste testing competition and Aunt Doris’ won but I really like both of the varieties as well! I hope you guys will try them at home. They’re a great appetizer for Easter or a fun for a family brunch. Let me know what you think of them!

Be sure to visit all my friends below for some more recipe ideas!

This week I’m joined by some of my talented blogging friends who are also sharing their spring recipes with you. Be sure to see what they are sharing by clinking the links below the images.

Keto Raspberry Lemon Bars at The Happy Housie
Gorgeous Springtime Desserts at Craftberry Bush
Blueberry Gooey Butter Cake at Two Twenty One
Lightened Up Lemon Poundcake at My Sweet Savannah

Gluten Free Lemon Glazed Blueberry Donuts at Cassie Bustamante
Easy Food Processor Scones at Life is a Party
Lemoniest Lemon Pound Cake at Maison de Cinq
Easy Fruit Salad with Fruit Dip at She Gave it a Go

Mom’s Classic Green Chili Egg Casserole at Tatertots and Jello
Spring Chicken Pesto Pasta at Inspiration for Moms
Devilled Eggs Three Ways at Finding Silver Pennies
Easy Egg Salad Recipe at This is Our Bliss

Classic Belgian Waffles at Nick & Alicia
How to Make Homemade Lemon Curd at Jenna Kate at Home
Raspberry Coconut Chia Breakfast Pudding at Satori Design for Living
Super Moist Gluten Free Banana Bread at Willow Street Interiors
Classic Tea Scones at Life is Better at Home