Jazzed Up Deviled Eggs

Bill has a thing for deviled eggs. His eyes practically glaze over when our friend, Sally, brings a platter to our 4th of July party. I thought I’d treat him to a batch, being the nice wife that I am.
Deviled Eggs | Jazzed up deviled eggs plus tips for perfect hard boiled eggs

Jazzed Up Deviled Eggs

At our house, I can’t get too crazy. I kept the filling for these eggs rather basic. If the color appeared “off” with the addition of spices, avocado or any of the numerous options, I’d get drilled on the exact ingredients before any tasting could begin. So some mayo and Dijon were mixed into my grated yolks, then I checked the fridge for garnishes. Bacon came to mind, but I had some smoked salmon as well as jars and jars of caper berries on the door. The picky hubby could pull off the capers and he’d be set!

Deviled Eggs | Jazzed up deviled eggs plus tips for perfect hard boiled eggs
The Verdict

Well, as I predicted Bill removed the capers and dill, but happily devoured his share of barely garnished eggs. Nick thought they were good enough for snacks and breakfast. He was curious about the garnishes but gobbled them right up. He’s home for the summer before starting grad school and lets me know that he’s always hungry! No wonder I’m hitting the market every other day!Deviled Eggs | Jazzed up deviled eggs plus tips for perfect hard boiled eggs

Tips for Making Hard Boiled Eggs

  • Use older eggs. They peel more easily than fresh eggs. After you purchase your eggs, don’t cook them for at least a week.
  • Try this Krups Egg Cooker. I found my eggs peeled more easily using this gizmo.
  • To make hard boiled eggs, place the eggs in a saucepan and fill with cool water to an inch over eggs. Bring water to a rolling boil, cover the pan with a lid and remove from heat. Set timer for 10 minutes. While waiting for the eggs to cook, fill a bowl with water and ice. Set aside. When the timer goes off, remove the eggs and place in ice water. After the eggs cool for a minute, crack the shells a bit as this will help the peeling process.
  • Start peeling from the large end when eggs are chilled. Peel under running water to help clean the bits of shell off the egg.
  • Always store your cooked eggs in the refrigerator.

Jazzed Up Deviled Eggs

Serves 12 deviled eggs     adjust servings

Prep Time 15 mins
Total Time 15 mins

Deviled eggs are a classic summer picnic treat! Jazz them up with some fun garnishes!

Ingredients

  • 6 hard boiled eggs, peeled and chilled
  • 3-4 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • Pinch of salt
  • Smoked salmon
  • Capers
  • Sprigs of dill
  • Chives and chive blossoms

Instructions

  1. Slice hard boiled eggs in half. Remove yolks and grate into a medium bowl. Add mayonnaise, starting with 3 tablespoons and blend with a whisk. Add up to another tablespoon of mayonnaise till the filling reaches your preferred consistency. Add a pinch of salt or salt to taste.
  2. With a spoon or cookie disher, scoop and fill each egg white with yolk mixture.
  3. Garnish each with a strip of smoked salmon, capers and a sprig of dill or a couple strips of chives.
  4. Keep chilled until serving time.

by

Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 61kcal Calories from fat 49
% Daily Value
Total Fat 5g8%
Saturated Fat 1g5%
Transfat 0g
Cholesterol 76mg25%
Sodium 57mg2%
Carbohydrate 0g0%
Dietary Fiber 0g0%
Sugars 0g
Protein 3g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g
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Deviled Eggs | Jazzed up deviled eggs plus tips for perfect hard boiled eggs

Comments

  1. Very pretty! I have to laugh, a friend is going to a 4th of July Party on Sunday… You know I suggested she take deviled eggs:@)

  2. I love the addition of salmon!

  3. This celery cucumber is my all time favourite drink. Thanks Brianne for sharing this rejuvenating drink recipe 🙂

  4. I actually love how you decorated deviled eggs! They look so nice!

  5. Bill cracks me up! But my husband would probably do the same! and my kids! 🙂 LOVE these deviled eggs, Liz!!! gorgeous! I would leave everything on there and DEVOUR!!!

  6. Ahahaha I know what you mean dear.
    Here some things I love others not.
    The kids are something !
    Look delicious and amazing, perfect.
    I hope to make something for the blog.
    Bake or cook is good for me and my mom.

  7. Lizzy , your hubster is so easy to please 😀 Love eggs but haven’t made deviled eggs before . These fancy-schmansy deviled eggs certainly look perfect for any occasion !

  8. Wow! These deviled eggs look so cute and absolutely delicious. Addition of salmon sounds great! PS: I am in love with these serving dishes.

    • These are very cute
      my boys 5,4 &2 love hard boiled eggs
      But get the egg yolk everywhere
      So I introduced them to Deviled eggs
      Going to try these
      Also wondering where you got the turquoise ceramic egg carton type of egg tray…I tried to zoom in on name/brand…but couldn’t make out name on end of pic. Looks vintage but may not be?

  9. mmm…smoked salmon…I love these deviled eggs!

  10. We love devilled eggs too, but I haven’t made them in a while. I like to get small eggs so that they are a little easier to eat. I didn’t know that aging the eggs makes them better to hard boil, thank you for that tip.

  11. Now this is a deviled egg I would eat! Truly I usually only like the middle! Have a great 4th, Liz!

  12. These eggs are beautiful Liz, they look like a piece of art, love the salmon caper combo! Happy fourth to you!

  13. I just finished making some deviled eggs to take to a party this afternoon . .. and I jazzed them up, too. I adapted a Taste of Home recipe for Bacon Bourbon Maple devlied eggs. After making the candied bacon, you add half of the crumbled stuff to the egg mixture, then garnish with the rest. I’ll let you know. Mr. Rosemary is like Bill — don’t mess with a a good thing. But bacon?!?!

  14. They look very delicious! I will prepare sometimes like this for today evening.

  15. I had no idea older egg peel better than fresh, thank you ma’am! My family would eat the capers and not the dill. Gottal love em!

  16. What a great recipe for summers dinners! I love as well the capers 😉

  17. Beautiful, Liz! Think I’m all set to hold an impromptu Independence Day picnic party!

  18. Where does one find one of those beautiful egg holders? Love the blue one so much.
    And awesome re the tips and hints, gonna share for sure. 🙂

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