5 Deviled Egg Recipes

The deviled eggs are a true classic, and besides being delicious, they're a perfect way to accompany a salad, a fish dish, a rice... and they are undoubtedly the perfect appetizer for big celebrations, as they look very elegant on the table and make many diners happy.

Often deviled eggs are served simply with mayonnaise, but there are delicious and varied combinations to prepare them. Today I bring you 5 ways to make deviled eggs that I hope you enjoy very much and with which you'll look fabulously good whenever you want to surprise with a very complete starter.

Here are these 5 deviled egg recipes so you can be a hit at home:

1. Garlic-touch deviled eggs.
2. Deviled, spicy or deviled eggs
3. Salmon pâté deviled eggs
4. Pumpkin deviled eggs
5. Dressed mimosa eggs with a touch of turmeric

1) Garlic-touch deviled eggs

Ingredients

• 6 large eggs
• Garlic mayonnaise or aioli (2 or 3 tablespoons)
• A little salt if necessary
• Chives or fresh chopped parsley, for garnish
  

Preparation

1. Boil the eggs: Place the eggs in a pot and cover them with water. When the water starts to boil, lower the heat and simmer for 10 minutes. Then, remove them and immerse them in cold water to cool. Once cold, peel them.
2. Cut the eggs in half lengthwise, remove the yolks and reserve the whites.
3. Mash the yolks with a fork until smooth.
4. Mix them with the mayonnaise or aioli until fully combined. Adjust salt if necessary.
   
5. Put the filling into a piping bag with a star tip and fill the whites generously, forming rosettes. You can also do this with a spoon.
6. Sprinkle with chives or chopped parsley. If you like, you can add a little chopped garlic.

2) Deviled, spicy or deviled eggs

Ingredients

• 6 large eggs
• Mayonnaise (3-4 tablespoons)
• Dijon mustard (1 tablespoon)
• Salt and pepper
• Hot sauce: Tabasco, Sriracha, or red chili sauce (use habanero chili if you want them very spicy)
• Sweet or hot smoked paprika for garnish
• Radish slices for garnish

Preparation

1. Boil the eggs: Place the eggs in a pot and cover them with water. When the water starts to boil, lower the heat and simmer for 10 minutes. Then, remove them and immerse them in cold water to cool. Once cold, peel them.
2. Cut the eggs in half lengthwise, remove the yolks and reserve the whites.
3. Place the yolks in a bowl and mash them with a fork until smooth.
4. Add the mayonnaise, mustard and hot sauce (amount to taste). Season with salt and pepper to your liking.
   
5. Put the filling into a piping bag with a star tip and fill the whites generously, forming rosettes.
6. Sprinkle with paprika and place a radish slice on each egg.
   

3) Salmon pâté deviled eggs

Ingredients

• 6 large eggs
• Mayonnaise or cocktail sauce (3-4 tablespoons)
• 1 can of salmon pâté*
• Salt and pepper
• Some slices of smoked salmon cut into strips, for garnish
• Fresh dill, for garnish

*You can substitute the salmon pâté with thinly chopped slices of smoked salmon, by hand or with a chopper.

Preparation

1. Boil the eggs: Place the eggs in a pot and cover them with water. When the water starts to boil, lower the heat and simmer for 10 minutes. Then, remove them and immerse them in cold water to cool. Once cold, peel them.
2. Cut the eggs in half lengthwise, remove the yolks and reserve the whites.
3. Place the yolks in a bowl and mash them with a fork until smooth.
4. Mix the salmon pâté (or the chopped smoked salmon) with the mayonnaise or cocktail sauce. Add the yolks and mix well. If needed, add a bit more sauce or, alternatively, a little thick yogurt.
   
5. Season with salt and pepper to taste.
   
6. Put the filling into a piping bag with a star tip and fill the whites generously, forming rosettes.
7. Arrange a strip of smoked salmon over each egg, with a bit of flair, and garnish with sprigs of fresh dill.
   

4) Pumpkin deviled eggs

Ingredients

• 6 large eggs
• 200 g pumpkin, peeled and cut into cubes
• 2-3 tablespoons mayonnaise
• 1 teaspoon mustard (optional)
• Salt and pepper to taste
• Sweet paprika for garnish
• Chives or fresh chopped parsley, for garnish

Preparation

1. Boil the eggs: Place the eggs in a pot and cover them with water. When the water starts to boil, lower the heat and simmer for 10 minutes. Then, remove them and immerse them in cold water to cool. Once cold, peel them.
2. Cook the pumpkin: While the eggs cook, boil the pumpkin cubes in boiling water until tender, which should take about 15-20 minutes. Drain them well and let them cool slightly.
3. Make the filling: Mash the cooked pumpkin with a fork or in a blender until you get a purée. Add the mayonnaise and mustard (if using) to this purée. Season with salt and pepper to taste and mix until everything is well integrated and you have a creamy mixture.
4. Prepare the eggs: Cut the cooked eggs in half lengthwise and carefully remove the yolks. Mix these yolks with the pumpkin purée until the mixture is homogeneous.
5. Fill the eggs: Use a spoon or a piping bag to fill the egg halves with the pumpkin mixture. Make sure to fill each cavity well so the filling is slightly mounded.
6. Garnish: To add color and flavor, sprinkle a little sweet paprika over each filled egg. Garnish with chives or fresh chopped parsley to add freshness.
7. Serve: Before serving, let the deviled eggs rest in the refrigerator for at least an hour so the flavors concentrate. Enjoy them cold as a starter or part of a festive meal.

5) Dressed mimosa eggs with a touch of turmeric

Ingredients

• 6 large eggs
• Mayonnaise (2-3 tablespoons)*
• Turmeric to taste
• Salt
  
• Some sprouts or sprigs of fresh thyme for garnish

*If you make homemade mayonnaise, you can add curry while emulsifying; this way it will be perfectly integrated.

Preparation

1. Boil the eggs: Place the eggs in a pot and cover them with water. When the water starts to boil, lower the heat and simmer for 10 minutes. Then, remove them and immerse them in cold water to cool. Once cold, peel them.
2. Cut the eggs in half lengthwise, remove the yolks and reserve the whites.
3. Place the yolks in a bowl and mash them with a fork until smooth.
4. Add the curry and mayonnaise and mix well until everything is perfectly integrated. .
   
5. Season with a little salt to taste.
   
6. Put the filling into a piping bag with a star tip and fill the whites generously, forming rosettes.
7. Garnish with some sprouts or sprigs of thyme, or with the herb of your choice.