Deviled Eggs Four Ways

So, did you dye a few dozen eggs to hide in the yard for the children to seek out? As a girl, I remember two things so vividly. The first was all the fun we had coloring eggs. The second was the smell of those undiscovered eggs when summer finally arrived. Thank goodness for plastic eggs!

When Kiddo was younger, we liked to “blow” out the raw eggs, then decorate the empty shells. We even had a “tree” that we decorated, adding to the collection over the years. Unfortunately, the shells were smashed during a move. I’ve thought about starting the tradition again, but so far haven’t moved beyond the consideration phase.

Now if you did color eggs, these are great for a light fix of protein or to make Tea Sandwiches. Or make Deviled Eggs as part of a game night spread. We love serving finger foods and playing games together. Good family times.

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Deviled Eggs are one of the first “finger foods” I learned to make was when I was ten. How well I remember it. Mom let me help “cater” a New Year’s Eve party that my parents were hosting. It made me feel so grown up. Love you, Mom.

Before I get into these eggs, I want to take a moment to wish my Mom a Heavenly Happy Birthday. I miss you. You are in my heart always.

Deviled Eggs Four Ways
Basic Deviled Eggs
16 Eggs
1/2 cup Mayonnaise or more
2 tablespoons Sour Cream
1 teaspoon Dry Mustard
Salt to taste
Black Pepper to taste
Splash Red Wine Vinegar or to taste

Place eggs in a saucepan. Cover with cold water; bring to a rolling boil over medium-high heat.

Remove pan from heat, cover and let steep for 15 minutes. While the eggs steep, in a large bowl make an ice-water bath. Remove eggs from hot water with a slotted spoon. Crack shell WITHOUT peeling, plunge eggs into the ice bath.

Set set in cold water for 20 minutes. Under cold running water, peel eggs and place on paper towels to dry.

Split eggs, place yolks in the bowl of a food processor fitted with a blade. Place all but 8 egg white halve on a deviled egg dishes. Leave remaining 8 on paper towels and set aside.

Pulse until yolks are smooth. Add Mayonnaise, sour cream, dry mustard, seasonings and a splash of vinegar. Whip until smooth.

Transfer filling to pastry bag fitted with star tip. Pipe filling into whites including the shells on the paper towels.

Garnish Four Ways
21 Capers
3 Chives
Caviar as needed
1/2 Shallot
Dill Pickle Relish as needed
Paprika as needed

Drain and rinse capers, set aside.

Snip chives into 16 (1/2-inch) slices. Place 2 chive slices on each of 8 filled eggs. Garnish the chives with 3 capers each egg.

Top 8 plain eggs with a little dollop of caviar. Mince shallot, place a dap alongside the caviar.

Top another 8 plain eggs with a little pickle relish.

Sprinkle the deviled eggs on the paper towels with paprika. Arrange those eggs on the serving dish with the others.

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Chill until ready to serve.