Deviled Eggs | 3 Ways
Today folks, hop out of the hen house, because we will be making Deviled Eggs…3 Ways.
Now, making deviled eggs is pretty basic but I do have some tips for y’all.
Picking an Egg
Fresh eggs are the best to use. However, if you can’t get them fresh from the hen house I like to use the organic brown eggs because they tend to have a tougher shell and won’t bust.
Boiling Water
Make sure your water is to a full boil before ever thinking about putting those eggs in it. A good hard boiled egg is in boiling water for at least 10 minutes. After 10 minutes take them out of the water and put them in a bowl of ice water or I like to let them chill at least 2 hours in the icebox.
Let’s get to Cracking
When it comes to cracking and peeling eggs I like to crack them all the way around. But, if you’re feeling a little wild you can check out our Scotch Eggs Video, where we show you how to blow the egg right out of the shell!
Cut Lengthwise
I like to use a serrated knife to cut eggs in half as opposed to a good sharp knife, because it tends to cut it a little easier that way. Be sure to wipe the knife after each cut so you don’t get yolk all over the place. That’s a fancy plating technique Shan told me!
Numero Uno
Remember we talked about 3 ways of doing Deviled Eggs… well the first way is “Shan’s Way”. What do you know it even made it into our new cookbook, Don’t have one yet? Well guess what we gotcha covered ’cause you can get a signed copy here Faith, Family and the Feast. Her secret ingredient is added Deviled Ham… I see what ya did there Shan….Deviled ham in ya deviled eggs.
Numero Dos
The second way has a little different kick in it. You know the old cowboy loves his chipotle peppers. So for this we are using our Green Chili Chipotle Relish. If you don’t have any, you can use canned adobo pepper chopped finely and add a little white sugar to it because you need that sweetness for this recipe.
Numero Tres
Now for this one it’s almost a breakfast hors d’oeuvre, (I had to google that spelling). We are not only going to mash the yokes but we are going to add whole eggs, in with the yolks. That’s going to give our mixture a little more body. We are also adding finely chopped bacon and a little honey, garlic and Worcestershire sauce. Instead of the typical paprika sprinkle we’re topping with chile powder for a zing.
Now Folks we did this around Easter time because we all know everyone will be having a bunch of hardboiled eggs left over. But this can be a great dish for just about any family gathering, party or I guess now some good ol’ social distancing at home.
And remember- they are Beagle dog approved!
From our camp to yours, y’all have a safe and happy Easter!
Spicy Deviled Eggs - Cowboy Kent Rollins
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 2 tablespoons honey dijon mustard
- 2 tablespoons Green Chile Chipotle Relish see substitute
- 1 ½ teaspoons minced garlic
- 2-3 teaspoons Red River Ranch Mesquite seasoning see substitute
Instructions
- Fill a medium saucepan halfway with water and bring to a boil. Carefully add the eggs and boil for at least 10 minutes. Remove the eggs and place in ice water to cool.
- Gently crack and peel off the shell. Cut the eggs in half lengthwise.
- Spoon the yolks into a small mixing bowl and mash with a fork until smooth. Mix in the mayonnaise, mustard, relish and minced garlic. Season with the Mesquite seasoning. Sample the mixture and adjust any ingredients to taste, if desired.
- Spoon or pipe the yolk mixture into the eggs whites. Cover and refrigerate for about 30 minutes or until chilled.
Notes
Sweet Bacon Deviled Eggs - Cowboy Kent Rollins
Ingredients
- 3 slices bacon cooked and finely chopped
- 8 large eggs
- 2 ½ tablespoons mayonnaise
- 2 ½ tablespoons sweet relish
- 3 tablespoon yellow mustard
- 3 teaspoons Worcestershire sauce
- 3 teaspoons minced garlic
- 1 ½ tablespoons honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- Chili powder for sprinkling
Instructions
- Fill a medium saucepan halfway with water and bring to a boil. Carefully add the eggs and boil for at least 10 minutes. Remove the eggs and place in ice water to cool.
- Gently crack and peel off the shells of the eggs. Reserve 2 eggs and cut the remaining in half lengthwise.
- Spoon the yolks into a small mixing bowl. Crumbled the reserved 2 eggs in with the yolks. Gently mash with a fork.
- Stir in the mayonnaise, the relish, mustard, Worcestershire sauce garlic and honey. Mix in the salt and pepper. Sample the mixture and adjust any ingredients to taste, if desired.
- Spoon or pipe the yolk mixture into the egg whites. Cover and refrigerate for about 30 minutes or until chilled. Sprinkle with chili powder and serve.
Deviled Eggs and Ham - Cowboy Kent Rollins
Ingredients
- 6 large eggs
- 1 2.25 oz can Deviled Ham
- 2 tablespoons mayonnaise
- 2 tablespoons sweet relish
- 3 to 4 teaspoons Dijon mustard
- Salt and pepper to taste
- Smoked paprika for sprinkling
- Chopped green onion for topping
Instructions
- Fill a medium saucepan halfway with water and bring to a boil. Carefully add the eggs and boil for at least 10 minutes. Remove the eggs and place in ice water to cool.
- Gently crack and peel off the shell. Cut the eggs in half lengthwise.
- Mix in the mayonnaise, mustard, relish, salt and pepper to taste. Sample the mixture and adjust any ingredients to taste, if desired. Stir in ham.
- Spoon or pipe the yolk mixture into the eggs whites. Cover and refrigerate for about 30 minutes or until chilled.
- Sprinkle with smoked paprika and green onions before serving.
