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Deviled Eggs, Three Ways

Deviled Eggs, Three Ways
PREP TIME
25 min
COOK TIME
5 min
YIELDS
12 servings

Adapted from “One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond” by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

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Ingredients

Hard-Boiled Eggs

12
large eggs, in their shells
Greens, for lining the serving platter

Pickles and Capers

2
Tbsp mayonnaise
1
Tbsp capers, chopped, plus more for garnish
2
tsp spicy brown mustard
2
sweet gherkins, finely chopped
Kosher salt and freshly ground black pepper

Wasabi and Ginger

2
Tbsp mayonnaise
1
tsp prepared wasabi
Kosher salt and freshly ground black pepper
Pickled ginger, for garnish
3
cucumber slices, cut into quarters for garnish

Sesame Carrot

2
Tbsp mayonnaise
1
tsp sesame oil
1
tsp toasted sesame seeds, plus more for garnish
½
small carrot, finely chopped
Kosher salt and freshly ground black pepper
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Directions

Step 1

Fill a large, deep saucepan with a tight-fitting lid with 2 inches of cold water. Place the eggs in it and bring to a boil over medium-high heat. Immediately turn off the heat and cover with the lid. Let sit for 12 minutes. Transfer to a colander and rinse under cold water.

Step 2

Once cooled, peel the eggs and slice in half lengthwise. Scoop out the yolks and place 4 yolks in each of 3 bowls. Mash well with a fork.

Step 3

Line a large serving platter with the greens.

Step 4

Add the mayonnaise, chopped capers, mustard and gherkins to one of the bowls of yolks and mash together until thoroughly incorporated. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with some capers and place on the platter.

Step 5

Add the mayonnaise and wasabi to the second bowl of yolks and mash together. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with a slice of pickled ginger and a small piece of cucumber and place on the platter.

Step 6

Add the mayonnaise, sesame oil, sesame seeds and carrot to the remaining bowl of yolks and mash together. Season with salt and pepper. Divide the filling among the remaining 8 egg halves. Top each with more sesame seeds and place on the platter.

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