Deviled Eggs Quartet

Egg Base Preparation

1. In a large sauce pan bring enough water to cover your eggs to a boil, then add the white vinegar to your pan.

2. Next, add your room temperature eggs gently to the simmering water with a large slotted spoon and lower heat slightly.

3. Simmer for about 11 minutes, then remove from heat.

4. While your eggs are cooking, prepare your bacon by frying them in a skillet over medium heat until browned and crispy. Then remove and place onto a paper towel to absorb the oil while they cool.

5. Once the bacon is cool, you can chop them into small bits and set aside for later. (see notes)

6. Pour cold water into the pan until water is cooled, then gently crack each egg on 2 sides to open the shell and place them back into the pot for about 5 minutes to finish cooling. This makes peeling the egg much easier!

7. Then, under warm running water, gently peel the eggs and set on a paper towel to dry.

8. Next, cut your eggs in half lengthwise and gently scoop out the hard yolks into a bowl and place egg white halves in your egg serving tray or serving dish of choice (See our vintage egg dishes in Vintage Finds for great serving options.)

9. Add the Dijon mustard, celery salt, relish, and salt & pepper.

10. Then, add the mayonnaise starting with half of a ⅓ cup and keep adding the rest until you reach the perfect consistency, making sure the mixture is not too runny because you will be adding other ingredients to this mixture for each egg filling. (See notes on egg filling consistency.)

11. Mix well and divide the egg mixture evenly between 4 small bowls.

Assembly of Eggs

Sriracha & Bacon with Sumac

1. Add Sriracha and chopped Jalapeños to bowl with 1/4 egg base and combine well.

2. Place a generous scoop of filling into 1/4 of your egg white halves and top with bacon bits and fresh chives.

3. Sprinkle with black sesame seeds and ground Sumac for garnish. 

Wasabi Crab with Sweet Pickled Ginger

1. Add fresh crab and wasabi to a bowl with 1/4 egg base and combine well.

2. Place a generous scoop of filling into 1/4 of your egg white halves and top with pickled ginger. ( I like to roll them into a rose shape for added drama)

3. Garnish with fresh chopped Chives.

Turmeric with Golden Pickled Tomatoes

1. Add Turmeric, Cumin and fresh Dill to 1/4 egg base in a bowl and combine well.

2. Place a generous scoop of filling into 1/4 of your egg white halves.

3. Top with a small amount of Golden Pickled Tomatoes. (See notes.)

4. Garnish with a sprinkle of Smoked Paprika and fresh Dill.

Wicked Classic

1. Add Tabasco to the last bowl with 1/4 egg base and combine well.

2. Place a generous scoop of egg filling into 1/4 of your egg white halves.

3. Garnish with Sweet or Smoked Paprika and sprinkle with finely chopped fresh Dill.

4. Sprinkle with a pinch of Sea Salt- optional.