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Deviled Eggs Recipe
Deviled Eggs

Deviled Eggs Recipe

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Who doesn't love a great deviled egg? We love this classic starter, so we created three flavorful and colorful versions of the recipe. A smooth Avocado Deviled Egg with just a touch of citrus; a hearty and satisfying Bacon and Cheddar Deviled Egg (perfect for men), and a Classic Deviled Egg recipe topped with black caviar.
Prep Time:
Cook Time:
Total Time:
Yield: 18 half eggs

Deviled Eggs Recipe Instructions

Ingredients

  • 9 large hard boiled eggs, peeled
  • 3/4 cup mayonnaise
  • 1 avocado
  • 1 tsp. lemon juice
  • 4/5 oz. bacon
  • 3 oz. grated cheddar cheese
  • 1 tsp. Dijon mustard
  • 2 tbsp. unsalted butter, at room temperature
  • ½ tsp. cayenne pepper
  • 2 tsp. paprika ( can be smoked paprika)
  • 3 tsp. caviar
  • Salt and pepper, to taste
  • Fresh Parsley, chopped, for garnish

Directions

  1. Cut the eggs in half. Remove the yolk, and set aside the whites in a bowl with clean water. Puree the yolks and divide intro three batches.
  2. For Avocado:
  3. Drain 6 eggs whites over a paper towel until dry. Peel and slice avocado into thin slices. Take 3 slices, cut into small triangles, spritz with lemon juice and reserve. With a blender, puree the rest of the avocado with the lemon juice, salt and pepper. Add the egg yolk, 1/4 cup of mayo and blend until smooth.  Transfer the mix into a piping bag and pipe into the egg whites. Garnish with avocado triangles and fresh parsley.
  4. For Bacon and Cheddar:
  5. Drain 6 eggs whites over a paper towel until dry. Fry the bacon until crispy, pat dry with paper towels. Reserve 3 pieces for garnish and chop the rest, finely. Reserve 1 ½ tbsp. grated cheddar for garnish. Mix the egg yolks from the second bowl with ¼ cup mayonnaise, chopped bacon, the remaining cheddar and mustard. Transfer the mix into a piping bag and pipe into the egg white halves. Sprinkle with remaining chopped bacon and grated cheddar.
  6. Caviar:
  7. Drain 6 eggs whites over a paper towel until dry. Blend the final batch of egg yolks with butter, ¼ cup mayonnaise, cayenne  and paprika. Transfer into piping bag and pipe into the egg white halves. Finish with ½ tsp. caviar on the top.

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