The “deviled” is in the details, well at least for the Bijouxs take on what to do with all those left over Easter eggs, or just to create a little deviled egg-centricity anytime. Here’s how to create your own little jewels.
My take on deviled eggs started years with just trying to find ways to use the endless supply of leftover eggs from Easter, and ended up creating many versions of deviled eggs – an anytime snack.
The three pictured (from left) are the 1) Eggatini: (the dirty martini of deviled eggs), with olive oil, olive juice, a hint of vermouth and topped a classic martini olive and a dusting of paprika; 2) Eggs Provencal: Dijon mustard, blended with a big handful fresh chopped tarragon, topped with the very rustic Herbs de Provence; 3) Bacon & Eggs: olive oil, butter, crispy fried cubes of pancetta, topped with a sprig of fresh chives.
The basic technique is the same for all deviled versions, start with the egg yolks and blend in the other ingredients. I like to use a hand- mixer or food processor for a smooth textured filling. You may use mayonnaise or olive oil as an additional emulsifier, but I favor deviled eggs that are lighter and flavor-packed.
Other deviled eggs I have known and loved: Huevos Rancheros (red enchilada sauce, topped with cheese, broiled lightly, garnished with avocado and a thin strip of tortilla, or Eggs Sushi (wasabi powder, soy sauce and cream, garnish with fresh pickled ginger).
Enjoy all those left over Easter eggs and let me know your deviled egg details.