The following has been adapted, with permission, from The Spirit of The Herbfarm Restaurant cookbook. We hope you enjoy this wonderful collection of deviled eggs as much as we do. We share this in memory of The Herbfarm Restaurant chef and proprietor, Ron Zimmerman.
“We’ve all been there. You take deviled eggs to a party and they vanish. In fact, they were the first appetizers eaten. Since a hard-cooked egg – when deviled – is a canvas for experimentation, there’s no end to the flavors you can make for your guests to relish.” – Ron Zimmerman
CLASSIC DEVILED EGGS:
- 6 large eggs
- 2 tablespoons mayonnaise
- 2 teaspoons sweet pickle relish, or to taste
- 1 teaspoon yellow mustard, or to taste
- Kosher salt, to taste
- Pepper, to taste
- Paprika, to sprinkle on top
SPICY DEVILED EGGS:
- 6 large eggs
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons chipotle peppers in adobo, finely chopped
- 1 tablespoon chili powder
- 2 teaspoons honey
- 1 1/2 teaspoons minced garlic
- 1 teaspoon granulated sugar
DANI’S CURED SALMON DEVILED EGGS:
- 6 large eggs
- 2 tablespoons smoked salmon, chopped
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 6 drops sriracha
- Salmon caviar – a dollop to top each
- Fresh dill, for garnish
SMOKED DEVILED EGGS:
- 6 large eggs, hard-boiled, peeled, and cold-smoked over mild fruit wood for 30 minutes
- 3 tablespoons mayonnaise
- 1 tablespoon pickled jalapeños, minced, plus 12 whole slices for garnish
- 2 teaspoons BBQ rub, store-bought or homemade
- 1 teaspoon apple cider vinegar
RED PICKLED EGGS:
- Beet brine (see below)
- 6 large eggs
- 1/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 teaspoon curry powder
- Kosher salt, to taste
- Pepper, to taste
BEET BRINE:
- 1 red beet, peeled, cut into large cubes
- 3/4 cup apple cider vinegar
- 1/4 cup balsamic vinegar
- 1 tablespoon brown sugar
- 1 tablespoon whole peppercorns
DIRECTIONS FOR BEET BRINE:
- Pour 2 1/2 cups water into a saucepan. Add beet cubes, both vinegars, brown sugar, and peppercorns. Bring to boil. Cool. Submerge peeled, uncut, hard-boiled eggs in brine. Refrigerate 3 to 24 hours.
- Remove eggs from brine and proceed with step 2 below.
DIRECTIONS FOR ALL RECIPES:
- Cook eggs 10 to 12 minutes in boiling water. Transfer to a bowl of ice water to shock eggs and stop cooking. Peel shells. (See Cook’s Tip)
- Cut eggs in half lengthwise. Push yolks out rather than removing with a spoon. This keeps yolks intact and whites clean.
- Mash remaining ingredients with yolks until smooth.
- Return seasoned yolk mixture to the indents in the whites using a small spoon or a pastry bag, for fancier presentation. Garnish as desired.
Cook’s Tip
For more information on how to hard boil an egg, see 8 Ways to Cook an Egg.