Deviled Eggs Quartet
Clockwise: 1. Wicked Classic 2. Turmeric with Golden Pickled Tomatoes 3. Wasabi Crab with Sweet Pickled Ginger 4. Sriracha & Bacon with Sumac
Rated 5.0 stars by 1 users Old School Meets New School Party Appetizers 14-18 deviled eggs 24 hours 15 minutes Deviled Eggs Quartet: This deliciously modern take on an old school dish will leave your guests fighting over the last egg...guaranteed! Lollygag 7-9 large eggs-Farm fresh or organic preferred but not a must. (I like to make 1 or 2 more than recipe, so I can taste them or depending on the dish server size-15 vs 12 deviled eggs.) 1-1½ Tbsp. Spicy Relish (Wickles Relish is a good option.) You can also sub with regular sweet relish if you like it more mild. ⅓ C. Mayonnaise 1 Tbsp. of Dijon Mustard (If eggs are on the larger size you may want to add 1/2 Tsp more.) ¼ Tsp. Celery Salt 1/4 Tsp. Salt (Plus more if desired when tasting.) Pinch of white pepper 1 Tsp. White vinegar (for boiling the eggs) 1 Tsp. Hot & Sweet Jalapeños- Chopped (Trader Joe’s preferred or you can sub with regular Jalapeños, but I suggest you start with 1/2 Tsp. and check the heat before adding the rest.) 3-4 Slices of Bacon-crispy & chopped. ½ Tsp. of Sriracha- 1/2 Tsp. More if you like it spicy. ¼ C. Fresh lump crab meat (cleaned de-shelled) ½ Tsp. fresh Wasabi paste- 1/2 Tsp. more if you like it spicier. (this can be found at most markets or Asian supermarkets.) 1-2 Tbsp. Sweet Pickled Ginger (used for sushi): Garnish 1 Tbsp. Fresh Chives- chopped: Garnish 1/2-3/4 Tsp. Ground Turmeric 1/4 Tsp. Ground Cumin 1 Tsp. Fresh Dill- finely chopped plus more for garnish 1/4 C. golden pickled tomatoes -Topping. 1/2 Tsp. Israeli Sweet Paprika or Smoked Paprika -Garnish. Splash of Tabasco (optional if you used spicy relish) 1 Tsp. Fresh Dill- finely chopped plus more for garnish. Garnish- Israeli Sweet Paprika or Smoked Paprika In a large sauce pan bring enough water to cover your eggs to a boil, then add the white vinegar to your pan. Next, add your room temperature eggs gently to the simmering water with a large slotted spoon and lower heat slightly. Simmer for about 11 minutes, then remove from heat. 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. Once the bacon is cool, you can chop them into small bits and set aside for later. (see notes) 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! Then, under warm running water, gently peel the eggs and set on a paper towel to dry. 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.) Add the Dijon mustard, celery salt, relish, and salt & pepper. 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.) Mix well and divide the egg mixture evenly between 4 small bowls. Add Sriracha and chopped Jalapeños to bowl with 1/4 egg base and combine well. Place a generous scoop of filling into 1/4 of your egg white halves and top with bacon bits and fresh chives. Sprinkle with black sesame seeds and ground Sumac for garnish. Add fresh crab and wasabi to a bowl with 1/4 egg base and combine well. 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) Garnish with fresh chopped Chives. Add Turmeric, Cumin and fresh Dill to 1/4 egg base in a bowl and combine well. Place a generous scoop of filling into 1/4 of your egg white halves. Top with a small amount of Golden Pickled Tomatoes. (See notes.) Garnish with a sprinkle of Smoked Paprika and fresh Dill. Add Tabasco to the last bowl with 1/4 egg base and combine well. Place a generous scoop of egg filling into 1/4 of your egg white halves. Garnish with Sweet or Smoked Paprika and sprinkle with finely chopped fresh Dill. Sprinkle with a pinch of Sea Salt- optional. • Bacon: You can alternatively cook your bacon slices in the oven while eggs are boiling. Preheat oven to 375 degrees F. then place bacon slices on a rimmed baking sheet next to each other. Bake for 10-15 minutes, flipping half way, or until bacon is crispy. • Pickled Tomatoes: You can sub out the pickled tomatoes if saving time is needed with using jarred sun dried tomatoes in oil. • Egg filling consistency: You can add a bit more mayo to each bowl of filling if it seems too thick. Start with 1 Tsp. at a time until your filling is creamy but not runny. • Serve eggs immediately, or they can be chilled overnight, but let them sit out for about 10-15 min. before serving. Deviled Eggs Quartet
Category
Cuisine
Servings
Prep Time
Cook Time
Ingredients
Egg Base
Sriracha & Bacon with Sumac Filling
Wasabi Crab with Sweet Pickled Ginger Filling
Turmeric with Golden Pickled Tomatoes Filling
Wicked Classic Filling
Directions
Egg Base Preparation
Assembly of Eggs
Sriracha & Bacon with Sumac
Wasabi Crab with Sweet Pickled Ginger
Turmeric with Golden Pickled Tomatoes
Wicked Classic
Recipe Note
Remove from oven and place the bacon slices on a paper towel to cool and absorb the oils.
• Sprinkle a little quality salt like pink Himalayan sea salt or lemon myrtle salt over the eggs to elevate taste.
Enjoy!