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Deviled Eggs are a simple and easy appetizer to put together for a crowd. They have gone in and out of fashion for fine dining, and right now they’re in! Of course they were never really ‘out’ in the South as it has been a staple for quite some time now.
The hardest thing about deviled eggs are making close to perfect hard boiled eggs. There are a few hacks out there for cooking the eggs. I have tried a few and I will do a separate post on those. The old stand by of boiling the eggs and putting them in ice water works great.
Whatever method you use, keeping the base recipe simple is best. Then you are free to add any extras on top you like to make them more festive.
On my tray I made some with the standard recipe, then I made a few by adding a little avocado and additional toppings like blanched asparagus, diced red pepper, sun dried tomatoes, and crumbled bacon. The pretty rosy ones are are actually filled with Beet Hummus. Check out more egg recipes here. The ones I used for the asparagus, I cut off the smallest end for filling and a small sliver off the bottom so they can stand up.
If you want to get fancy with it you can use a star pastry tip and bag to pipe the filling.
My mom always finished off her Deviled Eggs with a sprinkle of paprika. A southern celebration wouldn’t be right without them.
