Deviled Eggs four Ways
Do you think of eggs when someone mentions Easter? Well, I do! I have great memories of dying eggs with my mom and siblings each Easter season. As we got older we always tried to make the best, most original dyed egg of the bunch. And we LOVED dying eggs! We each got a dozen to dye ourselves, and we would eat eggs, it seemed, until summer began. So if your family is like mine, you will have plenty of boiled eggs for egg salad sandwiches, deviled eggs, and to top plenty of salads. Our favorite way to enjoy boiled eggs are deviled eggs. With each kid having 12 or more eggs a piece, I needed to come up with a recipe that would be tasty and long suffering. Deviled Eggs four ways was born!
Each flavor in this recipe ranges from spicy, to sweet to surprising. Creating four different flavors may sound like a lot of work, but it couldn’t be easier. I’ve taken a basic deviled egg recipe and then added in extra ingredients to make each flavor separately. As long as you have four small bowls, you are good to go!
BACON MUSTARD FLAVOR. Bacon and eggs just go together. It’s almost as if you can’t even say bacon without mentioning eggs too! So our first flavor is packed with yummy, crispy bacon. Its by far my kids favorite flavor, pair it with two different kinds of mustard, and you have one amazing delicious egg!
SRIRACHA FLAVOR. I may be a little obsessed with this hot sauce. I put it on everything! So naturally, I want to add it into my deviled eggs. Sriracha is an easy one to add to the egg filling since it doesn’t over power the flavor of your food. You can add as much or as little to you liking.
SWEET AND SOUR PICKLE. Just as the name says, adding sweet and dill pickles to this egg makes it kid and adult worthy. They will be one of the first to disappear.
HORSERADISH. I know, I know. Trust me, you need to try these. I can thank my dad for this little culinary delight, he loves horseradish. I think he may have added it into a deviled egg to surprise an unsuspecting dinner guest, but it turned out to be a staple egg in my house!
Do you have a special, or unusual ingredient you add to your deviled eggs? Comment below and let me know!
Deviled Eggs Four Ways
Ingredients
- 24 whole eggs
- 1 lemon sliced
- 1 cup Miracle Whip (or mayo if you must)
- 1 tsp salt
- ½ tsp pepper
- 3 strips pre-cooked bacon chopped
- 1 tbsp sweet hot mustard
- 1 tbsp dijon mustard
- 1 tbsp chopped sweet pickles
- 1 tsp sweet pickle juice
- 1 tbsp chopped dill pickels
- 1 tsp sriracha sauce
- 1 tsp ground horseradish
- 1 sprig fresh dill
- ½ tsp smoked paprika
Instructions
- Place eggs in large pot and cover with water. Add in a few lemon slices, and bring to a boil. Once boiling, turn off the heat, and cover pot. Let sit on the warm burner for 8 minutes. Overcooking your eggs can make them rubbery and have a green ring around the yolk.
- Place the pot in the sink and drain your eggs. Letting them sit under cold water to cool down. Once cool enough to the touch, you may peel the eggs and slice in half. Place the halves on paper towels.
- Remove the yolks with a spoon and place in a bowl with the Miracle Whip, salt and pepper.
- Smash the yolks up using the back of a fork, and mix everything to combine. For fluffier filling, you can use a whisk to hand beat it, or a elecric hand mixer. Add more Miracle Whip if it seems stiff, and adjust seasonings to taste.
- Divide the filling into 4 equal parts.
- Place in separate bowls.
- In bowl #1: Add chopped bacon, reserving a small amount for garnish, and both mustards. Mix to combine and set aside.
- In bowl #2: Add both pickles, and juice to the mixture and stir to combine. Set aside.
- In bowl #3: Add sriracha to mixture and stir to combine.
- In bowl #4: Add horseradish to mixture and stir to combine.
- Fill the eggs with the different fillings. I usually just use a spoon since the bacon and pickles can be hard to pipe using a pastry bag. I like how it makes them look more rustic anyway. Garnish the pickle ones with small sprigs of fresh dill, horseradish ones with a pinch of smoked paprika, bacon with extra bacon pieces, and sriracha with more sriracha. They will keep in the fridge for 3 days in an air tight container.