The Deviled Egg Reinvented

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brown eggs in bowl

 

It’s time to make your famous deviled egg recipe that everyone expects at family get-togethers, but there is a serious problem. The eggs are not pretty. Those suckers just would not peel right. What do you do with your poor disfigured eggs now?

Let me share with you a little story about what I did in this exact situation…

Desperate Situation…

Our family decided to have a spur of the moment next day get-together. I had three eggs in my refrigerator. I knew then what that meant. Fresh eggs do not make for pretty deviled eggs. I tried to shop for the oldest cartons of eggs I could find. Wouldn’t you know it, every shop in town had fresh eggs. When it came time to boil my eggs I employed every trick and hack I could think of. I let them get to room temperature before cooking. I added a little salt to my water and eggs. I didn’t over cook them. I let them sit for the appropriate time after boiling. I shocked them in ice water. I even tried a few methods I’ve learned over the years about cracking the shells. Nope, those eggs were just too fresh. I sighed with disappointment while I painstakingly tried to get the shells off my eggs and my fingers. Then it hit me that I could hide my disfigured eggs in salad form. Of sorts. It was a huge hit and disappeared a little faster than my cute halved eggs usually do.

Here is the recipe I used that day and the directions for how I reinvented the Deviled Egg.

Deviled Eggs With A Kick And A Twistbalancing egg

INGREDIENTS
1 Dozen Eggs
2 Teaspoons Mustard
3 Tablespoons Mayonnaise
1/3 Cup Sour Cream
2 Green Onions-finely chopped
1 Tablespoon Dill Relish
1 Jalapeno Pepper-finely chopped
Salt and Pepper
Paprika

DIRECTIONS
1. Hard boil a dozen eggs.
2. Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, sour cream, chopped green onions, dill and salt and pepper to taste. Using a fork mash everything together until well combined ( personally I like to use a hand mixer to fluff it up).
3. Thinly slice your egg whites and use half of them to make a layer in a small casserole dish. Now spread half of the yolk mixture on top of the sliced egg whites. Repeat the process one more time.
4. Top with the finely chopped jalapeno pepper and paprika

What is your favorite deviled egg recipe? Do you have any tips for getting the perfect boiled egg peeled? Do you have a similar story to share? What did you do with your eggs? Please feel free to share in the comments.

deviled egg reinvented

Not All my family members enjoy the jalapeno peppers. So I accommodated them by adding the peppers to half of the dish.

THE DEVILED EGG REINVENTED
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Ingredients

  • 1 Dozen Eggs
  • 2 Teaspoons Mustard
  • 3 Tablespoons Mayonnaise
  • 1/3 Cup Sour Cream
  • 2 Green Onions-finely chopped
  • 1 Tablespoon Dill Relish
  • 1 Jalapeno Pepper-finely chopped
  • Salt and Pepper
  • Paprika

Directions

  1. Hard boil a dozen eggs.
  2. Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, sour cream, chopped green onions, dill and salt and pepper to taste. Using a fork mash everything together until well combined ( personally I like to use a hand mixer to fluff it up).
  3. Thinly slice your egg whites and use half of them to make a layer in a small casserole dish. Now spread half of the yolk mixture on top of the sliced egg whites. Repeat the process one more time.
  4. Top with the finely chopped jalapeno pepper and paprika
7.6.4
20
http://www.bloominlilies.com/reinventing-deviled-egg/
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Calories
109 cal
Fat
8 g
Carbs
8 g
Protein
2 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

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2 thoughts on “The Deviled Egg Reinvented

  1. YUMMMMY! I get huge deviled egg cravings when I'm pregnant. :)View Comment
  2. I usually make two dozen for the family and they're gone before the meal is over.View Comment

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