Food & Drink

3 Deviled Egg Recipes for Spring

3 Deviled Egg Recipes for Spring

Deviled eggs are a staple recipe that should be on everyone’s menu from spring through fall.

While the original classic deviled egg is absolutely delicious, there are so many other ways to enhance to make them even better. I had to create 6 deviled egg recipes for the American Egg Board 4 years ago and I even thought to myself back then what am I going to do “bling” out deviled eggs? After a few minutes, I started to think about how eggs go great on just about anything, so how about all of those foods stacked on top of a deviled egg? Let’s be honest a deviled egg is fat, i.e. mayo and egg yolk, providing tons of flavor within a hard egg white. Well, why wouldn’t that fat be delicious with just about anything?? You’re right, it’d go amazing with just about as much as you can think of.  

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I made three simple deviled eggs recipes in this video starting with the soy-sriracha egg. If you’ve never made a soy boiled egg before then you are definitely missing out. Once you hard-boil an egg, chill it and shell it, you then place the egg in a soy-water-sugar-vinegar- mixture and let it sit for 4 to 6 hours. You won’t even believe how delicious the egg is by itself and it’s even better with a little zing from Sriracha and a green onion garnish. 

Deviled Eggs Web 1

The next deviled egg I did is a twist on an old classic. Surely, you’ve heard of smoked salmon, cucumber, radish, and dill with fresh grated hard-boiled egg? I thought it would be cool to take all that goodness and place it on top of a hard-boiled egg.  

Finally, for the last egg, I thought we would make a spicy breakfast by adding some chopped crisp cooked bacon, jalapeños, and blue cheese.  I’m not even sure I have a favorite because honestly all of them are delicious.  

If you’re looking for a great appetizer recipe for this weekend or any backyard even for the next 6 months then these Deviled Egg Recipes are a must! Happy Cooking!

3 Deviled Egg Recipes

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SERVINGS

30 Deviled Eggs

INGREDIENTS

For the Soy-Sriracha Deviled Egg:

  • 5 hard boiled eggs, shelled and chilled
  • 1 cup of soy sauce
  • ½ cup of water
  • 2 tablespoons of rice wine vinegar
  • 1 tablespoon of sugar
  • ¼ cup of mayonnaise
  • 1 teaspoon of mustard
  • Sriracha
  • sliced green onions or garnish
  • Kosher salt and fresh cracked pepper to taste

For the Smoked Salmon Deviled Egg:

  • 5 hard boiled eggs, shelled, chilled and cut in half long ways
  • 1 tablespoon of sugar
  • ¼ cup of mayonnaise
  • 1 teaspoon of mustard
  • 10 cucumber slices
  • 10 radish slices
  • 10 small pieces of smoked salmon
  • fresh dill for garnish
  • Kosher salt and fresh cracked pepper to taste

For the Bacon-Jalapeño Deviled Egg:

  • 5 hard boiled eggs, shelled, chilled and cut in half long ways
  • 1 tablespoon of sugar
  • ¼ cup of mayonnaise
  • 1 teaspoon of mustard
  • 5 strips of chopped crisp cooked bacon
  • ¼ seeded and small diced jalapeño
  • 2 tablespoons of crumbled bleu cheese
  • Kosher salt and fresh cracked pepper to taste
DIRECTIONS
  1. Soy Egg: In a bowl mix together the soy, water, vinegar and sugar and submerge the shelled hard boiled eggs and refrigerate for 4 to 6 hours.
  2. Next, remove the eggs and slice them in half. Place the yolk in a medium size bowl and whisk them together with the mayonnaise, mustard, salt and pepper until smooth.
  3. Spoon or pipe the mixture into the hard-boiled egg halves. Top off with a dot of Sriracha and green onions for garnish
  4. Smoked Salmon: Slice the eggs in half. Place the yolk in a medium size bowl and whisk them together with the mayonnaise, mustard, salt and pepper until smooth.
  5. Spoon or pipe the mixture into the hard-boiled egg halves. Top off with a cucumber, radish, smoked salmon and fresh dill.
  6. Bacon: Slice the eggs in half. Place the yolk in a medium size bowl and whisk them together with the mayonnaise, mustard, salt and pepper until smooth.
  7. Spoon or pipe the mixture into the hard-boiled egg halves. Top off with chopped bacon, jalapeño, and blue cheese crumbles.
  8. Chill before serving.
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