Classic Deviled Eggs With 5 Variations For Every Occasion

You can’t go wrong with this creamy basic deviled egg recipe or try a delicious assortment; Tarama-Roe, Fresh Herbs, Caper-Chive, Creamy Boursin or Chili-Paprika.

Deviled eggs or œuf mimosa as it’s called in France, are the perfect party bite or delicious & filling snack morning, noon and night. Photographed is the Tarama-Roe version that combines the classic creamy yolk mimosa with tarama, adding salmon roe for a savory kick and garnished with fresh dill for a sophisticated starter.

 2 SERVINGS      25 MINS      EASY    CHARDONNAY

INGREDIENTS
Classic Deviled Eggs
4 large eggs
20 g mayonnaise
5 g dijon mustard
1 pinch paprika optional for classic version

Tarama-Roe Variation (photo)
20 g tarama
10 g salmon roe
few leaves dill

Fresh Herb Variation
few leaves dill
few leaves chervil
few leaves chives

Caper-Chive Variation
10 g capers
few leaves chives

Creamy Boursin Variation
30 g boursin
15 ml heavy cream
1 pinch of white pepper
1 pinch of salt

Chili-Paprika Variation
2 g sriracha sauce
2 g smoked paprika

METHOD
Classic Deviled Eggs

  1. In a small pot, bring the water and vinegar to the boil. The pot should not be too large or the eggs will roll around & crack.
  2. Once the water is boiling, bring back to a simmer to add your eggs to the pot. Gently add the eggs using a spoon or wire skimmer. Bring the water to a gentle boil to cook the eggs.
  3. Cook the eggs for approx. 12 minutes.
  4. Meanwhile, make the homemade mayonnaise.
  5. Remove the eggs from the boiling water with a slotted spoon or wire skimmer and immediately cool down in ice water to stop the cooking process. (Keep the eggs in the water until you peel for easier peeling.)
  6. Peel the eggs in cold water or under running cold water. Place them in a bowl with water to remove any remaining shells.
  7. Cut the eggs in half. Remove the yolks.
  8. Pass the yolks through a sieve for creamy egg yolks or finely crush the yolks with a fork.
  9. In a bowl, mix the yolks, homemade mayonnaise, and dijon mustard together to incorporate.
  10. Mix in variation ingredients, as desired.
  11. Place the mixture into a decoration plastic decoration bag with a tip, as desired.
  12. Squeeze the yolk mimosa on top of the halved boiled egg. Sprinkle with paprika and garnish as desired. Bon appétit!

Tarama-Roe Variation (photo)

  1. Add the tarama with the yolk mimosa before adding it to the halved boiled egg. Garnish with a little bit of salmon roe and leaves of dill.

Fresh Herb Variation

  1. Finely chop the dill, chervil, & chives and mix with the yolk mimosa before adding to the top of the halved boiled egg.

Caper-Chive Variation

  1. Finely chop the capers & chives and mix with the yolk mimosa before adding to the top of the halved boiled egg.

Creamy Boursin Variation

  1. Add the Boursin, heavy cream with the yolk. You do not need mayonnaise for this recipe. Season with salt and pepper. Add it to the halved boiled egg.

Chili-Paprika Variation

  1. Mix the sriracha sauce & smoked paprika with the yolk mimosa before adding it to the halved boiled egg.
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