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!):
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.
Oh smoked salmon. Actually, I love all three. Great suggestions just in time for summer.
On Easter, we were introduced to chorizo deviled eggs- they can become addicting!
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.