Egg-stravagant Spreads

Egg-stravagant Spreads

Two tantalizing twists on a classic standby

By Cristen Clark

At nearly any Iowa potluck, you’ll find one of my favorite appetizers – classic deviled eggs. The basic filling of this creation contains hard-boiled egg yolks, mayonnaise, mustard and spices. However, I’ve never been known to leave well enough alone when it comes to food. I’ve discovered I enjoy my deviled eggs a bit on the wild side with additional ingredients that may pique your interest.

Here are a few tips on making the best deviled eggs:

Use the right equipment

You’ll need a large pan with a lid and a large mixing bowl filled halfway with ice cubes. I also like to use a slotted spoon to lift the eggs out of the hot water and into the ice bath.

Fresh eggs are not required

The fresher your eggs are, the harder they will be to peel. This is because the egg white or “albumen” in a fresh egg has a relatively low pH level, making it acidic. These fresh egg whites bond strongly to the inner shell’s membrane when cooked, making the eggs frustrating to peel.

Start with cold water

Starting the eggs in cold water will allow the white to cook slowly and avoid a rubbery result.

Don’t overcook the eggs and have an ice bath prepared

Place the eggs into the pot, and cover with cold water 1 inch above the eggs. Bring the pot to a boil and immediately remove from heat, cover and set aside for 13 minutes. At the 13-minute mark, scoop the eggs into the ice bath with a slotted spoon. Chill eggs in the ice bath for about 15 minutes, then peel.

Flavorful ingredients are key

I like to try different ingredients in deviled eggs, but before committing to making a whole batch based on a hunch, I use these ideas as garnishes on top of a classic deviled egg recipe. A simple taste test reveals a lot. A garnish of a piece of crisp bacon, a half of a cherry tomato and a chunk of creamy avocado was the genesis of the recipe you’ll find on the next page.

I fail at this step more than I don’t, but it is a great idea to chill the deviled egg filling before piping or scooping. Doing so also helps to develop better flavor.

Add texture and a burst of flavor with garnishes

Texturally, the deviled egg is a smooth operator. Try adding texture to enhance the final product. The basic principles of flavor are salt, richness, sweetness and acid. Be sure to check off as many boxes as you can with various ingredient additions to create a complex and appealing deviled egg of your own!

Bacon Avocado and Tomato Deviled Eggs

• 12 eggs, hard-boiled and peeled

• 1 avocado, pitted and mashed well

• 1/4 cup AE Dairy Sour Cream Dip, Toasted Onion flavor or plain sour cream (the secret ingredient!)

• 3 tablespoons regular mayonnaise

• 1 teaspoon sugar

• 2 teaspoons lemon juice

• 12 small cherry tomatoes, halved (or 6 regular-sized cherry tomatoes, quartered or one small tomato, chopped)

• 4-6 strips of bacon, cooked until crisp, crumbled

Cut eggs in half, lengthwise. Remove hard yolks carefully into a separate bowl. Add avocado, sour cream, mayonnaise and sugar to the egg yolks. Use a hand mixer to beat until smooth. Chill.

Scoop a generous amount of mixture into each egg white half.

Right before serving, garnish with small cherry tomato half or quarter and crisp bacon crumbles.

Makes 24 deviled eggs.

Dill Deviled Eggs

• 12 eggs, hard-boiled and peeled

• 3 tablespoons finely chopped dill pickles (or sweet pickles for a different flavor)

• 3 tablespoons finely chopped celery

• 3 tablespoons mayonnaise

• 3 tablespoons AE Dairy Chive Sour Cream Dip

• 2 teaspoons pickle juice

• 2 tablespoons finely chopped fresh dill

• Garnishes: fresh dill, paprika or dill pickles

Cut cooked eggs in half, lengthwise. Remove yolks into separate bowl and add remaining ingredients. Chill.

Scoop chilled mixture into egg white halves. Serve garnished with additional chopped dill, sprinkle of paprika or a slice of dill pickle, if desired.

Makes 24 deviled eggs.