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.

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!

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!

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 Liz Berg

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 61kcal Calories from fat 49
% Daily Value
Total Fat 5g	8%
Saturated Fat 1g	5%
Transfat 0g
Cholesterol 76mg	25%
Sodium 57mg	2%
Carbohydrate 0g	0%
Dietary Fiber 0g	0%
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:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Did you make this recipe?
Leave review!

ADD TO SHOPPING CART PRINT