Deviled eggs three ways.

Deviled eggs are a picnic staple but not everyone likes them.  Deviled eggs are a love it or hate it food.  I love them.  My husband hates them.  Hates them.  Hates the entire idea of hard boiled eggs.  On special occasions though, as long as they are not on his end of the table, he will tolerate them, for my sake.


Before you can make deviled eggs, you have to buy eggs.  Your local farmers’ market, and specifically my farmers’ market (Collingswood Farmers’ Market) have eggs.  Beautiful fresh eggs.  Some are white.  Many are brown.  And there are a few that are pastel blue/green.  Those are my favorite.  Those are sold by DanLynn Organic Farm.  I’ve been at her stand buying produce and eggs and have seen and heard people ask her to take the green eggs out of the dozen.  She does it graciously but you should know the color of the egg does NOT change the taste or texture of the egg.  The color of the egg is determined by the breed of chicken that lays it.


Directions for hard boiling your eggs.
Place twelve  cold eggs in a large wide pot and cover with cold water by 1 inch.  Bring the water to a boil, then reduce the heat to medium low and simmer for 10 minutes by the clock.  Drain the eggs and run under cold water until cool.  Some people put ice cubes in the water to speed the process.  The cold water helps the shell to separate from the cooked egg.

Directions to prepare your hard boiled eggs for filling.
Peel the eggs.  Cut them in half lengthwise.  Carefully scoop or pop out the yolk into a medium mixing bowl. Place the split and empty whites on a plate.



Directions for “regular” deviled eggs filling.

Mash the twelve eggs yolks in a mixing bowl.  Add 4 tablespoons of mayonnaise, 1/2 teaspoon of mustard, salt to taste.  Mash all of the ingredients together until it is a smooth paste.  Spoon the mixture into the hole in the egg white halves.  Put on a plate and sprinkle lightly with paprika. Serve.



Directions for deviled eggs with a “secret” ingredient. (These are delicious!)

Mash the twelve egg yolks in your mixing bowl.  Add 1/3 a cup of mayonnaise, (shh…secret ingredient coming up) 2 tablespoons unsalted butter at room temperature, 1 teaspoon dijon mustard.  Mash all of the ingredients together until it is a smooth paste.  Spoon the mixture into the hole in the egg white halves.  Put on a serving plate and sprinkle lightly with paprika.

These eggs are delicious!  People will notice a difference and love them, but will never be able to guess what the secret ingredient is!



Directions for Fancy Deviled Eggs.

Fry three slices of chopped prosciutto in a little butter.  When the prosciutto
is crispy (but not burned), take it out of the frying pan and drain on paper towels.
Mash the twelve egg yolks with 4 tablespoons of mayonnaise, a teaspoon of mustard, and most of the fried prosciutto.  Leave some for garnish.  Mix all ingredients until well blended.  Spoon into the egg white half, top with a piece of crispy prosciutto and a micro green. (Micro greens are the shoots of salad vegetables picked just after the first leaves have developed.  You can find them at most supermarkets.  At our farmers’ market we have used other alternatives like fresh parsley leaves or small trimmed greens from spicy lettuce mixes sold by a few farmers.  Experiment!).


These are as simple as regular deviled eggs, but much more elegant. My daughter Kate introduced these to us.  She is a deviled egg lover and always brings them to our gatherings.  Regular or fancy, her father still doesn’t like them.


Ingredients from the Collingswood Farmers’ Market
Eggs – DanLynn Organic
Spicy Greens – Our Yards

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