Deviled Eggs: Eight Variations from the Gemperle Farms Kitchen

Basic Deviled Eggs and Eight Delicious Variations … from the Gemperle Farms Kitchen

Gemperle farms favorite recipes

Gemperle Farms simple Deviled Eggs

 

Summer is not summer without delicious deviled eggs. They are quick and easy to make for any  picnic or family gathering. In our Gemperle Farm’s kitchens, we have experimented with several variations, from spicy to cheesy deviled eggs,  to satisfy everyone at your table. Before you get started, watch our video on “How to Make Easy to Peal Hard Boiled Eggs“.


The Basic Deviled Egg Recipe

Ingredients:
12 eggs
1/3 cup mayonnaise
2 teaspoons vinegar
2 teaspoons mustard
¼ teaspoon salt
1. Hard cook the eggs

Perfect hard cook eggs: First of all, choose eggs that are 1-2 weeks old. You can check the date on the carton. They will be much easier to peel due to the larger air sack in the egg. In a saucepan, cover the eggs with cold water at least one inch above the eggs and bring to a full boil. Put a lid on the pan and remove from heat. Let the eggs stand in the hot water for 12-15 minutes. Remove the eggs to an ice bath and let cool. Now you have the perfect easy to peel eggs for your deviled egg recipe.

Directions
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise. Stir in mustard and vinegar. Fill egg white halves with the yolk mixture and refrigerate until serving. Sprinkle a bit of paprika on top or a few chopped chives.

Gemperle Farms Deviled Eggs    Eggs from Gemperle Farms
Creative Versions of the Basic Recipe

Curried Deviled Eggs: Omit mustard and mix in and 1/2 teaspoon curry powder into egg yolk mixture. Garnish with roasted almonds, yellow raisins, cashews or dry-roasted peanuts.

Bacon-Cheddar Deviled Eggs: Used spicy mustard. Mix in 5 slices crisp chopped bacon and 3 Tablespoons cheddar cheese, grated finely.

Blue Cheese Deviled Eggs: Omit mustard. Mix 1/2 cup crumbled blue cheese into yolk mixture. Garnish with freshly ground black pepper.

Fresh Herb Deviled Eggs: Mix 2 teaspoon each chopped fresh chives, Italian parsley and dill into egg yolk mixture. Garnish with fresh herbs on top.

Wasabi Deviled Eggs: Omit mustard. Mix 2 teaspoon wasabi paste and 2 teaspoon milk into egg yolk mixture. Garnish with thin slices of pickled ginger, wasabi peas and sesame seeds.

Veggie and Ham Deviled Eggs: Mix in 2 tablespoon each of finely chopped green bell pepper, red bell pepper and cooked ham into egg yolk mixture. Garnish with chopped red peppers or chives.

Horse Radish Deviled Eggs: Mix in ½ cup finely shredded cheese, 2 tablespoons prepared horseradish into egg yolk mixture. Garnish with additional cheese or parsley.

Cream cheese and Chive: Mix in a package of softened cream cheese and a quarter of a cup of chives. Garnish with chopped bacon pieces.

Have fun in  your kitchen and enjoy family and friends as you gather this summer. For more great egg recipes visit the recipe section of our Gemperle Farms website.

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

About Susan Gemperle Abdo