Deviled Eggs – 3 Ways

Nothing says Easter like deviled eggs.  So for Easter I decided to make some deviled eggs, but I wanted to shake things up a bit and try a few different varieties:  1) Classic, 2) Chipotle, 3) Smoked Salmon.

1) Classic Deviled Eggs

I used one of Martha Stewart’s recipes – except here are my changes:  I used hot sauce instead of cayenne – and I started off with 1/2 tsp lemon juice and then added more until it tasted how I liked.  I just mashed the yolks instead of using the food processor, which was fine, except that I couldn’t use the fancy piping bag because it would have gotten all clogged up.  I wish I had some paprika on hand because that would have looked nice sprinkled on top.  A good basic recipe!

2) Chipotle Deviled Eggs (pictured at the top)

I happened to have some chipotle aioli in the fridge, so I added about 1 T per egg and then put a cilantro leaf on top of each filled egg – nice presentation and they tasted great – definitely the favorite of all the varieties of deviled eggs.  Here’s my recipe for chipotle aioli (it’s great to dip veggies into – especially roasted or grilled fingerling potatoes and asparagus!):

Chipotle Aioli

2 cloves garlic

1/2 chipotle chili (from the can) (add a little at a time)

1/2 can fire roasted tomatoes, drained

1 cup mayonnaise (I prefer Best Foods or Hellman’s brand)

2 scallions, chopped

kosher salt, to taste

Whiz the garlic cloves in the food processor until chopped up finely.  Add everything else and blend until smooth and combined .

3) Smoked Salmon Deviled Eggs

I got this recipe from Fine Cooking.  It was delicious, but maybe a little heavy for deviled eggs.  I think I would have preferred the Classic Deviled Eggs with a piece of smoked salmon on top of that.

Overall, they were all good eggs.  Yum.


3 thoughts on “Deviled Eggs – 3 Ways

    • That sounds amazing! I love chorizo! One of the best meals of my life was in Paso Robles at a restaurant called Artisan – and I had a seafood and chorizo pasta that was beyond description.

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