Myriad Deviled Eggs – Happy Anniversary Amber and Stevie!


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Deviled Eggs are a great appetizer, after school snack, or quick breakfast
Myriad Deviled Eggs

Myriad Deviled Eggs

This post used to have two recipes in it, but I thought both recipes needed their own post. If you were looking for the Myriad Deviled Eggs, you’ve found them. If you were looking for the Boston Baked Beans, they are over there —>.

Today, May 29, 2011, is my good friends, Amber and Stevie Lewis’ sixteenth wedding anniversary. They are having a party, and Stevie said he wanted Baked Beans and Amber said she wanted Deviled Eggs. I happily volunteered to make both.

I also wanted to make the eggs special, so I decided to garnish them with different toppings. My Myriad Deviled Eggs turned out beautiful!

Making Perfect Hard Boiled Eggs

Making hard-boiled eggs look pretty can be a challenge, especially when the yolks are green! The other problem is yolks that are not in the center of the egg, and make the white portion very thin and easy to tear or break.

The gray-green ring around the yolk is due to ferrous sulfide formed by overcooking and is harmless and tasteless. The yolk not being centered is due to the yolk settling in one spot while cooking.

There is a solution to making perfect hard-boiled eggs every time. Put the eggs in a large pot and cover them with cold water. Remove the eggs to a bowl, uncooked, and put a fire under the water. When the water is rapidly boiling, carefully lay the eggs into the boiling water, and stir carefully for about one minute. Cover and turn off the heat. Let sit for at least 1/2 hour, then put in the refrigerator to cool.

This works because eggs cook very rapidly, and by stirring whilst in boiling water, the egg yolk does not have a chance to settle before the white begins to cook. Taking the eggs off the heat means they will not over cook, and you will have perfect hard-boiled eggs every time!

deviled eggs

Myriad Deviled Eggs

Deviled Eggs are a great appetizer, after school snack, or quick breakfast
Prep Time: 1 hour
Cook Time: 2 minutes
Total Time: 1 hour 2 minutes
Servings (slide to adjust): 12
Course: Appetizer, Snack
Cuisine: American
Difficulty: Easy
Calories per serving: 98kcal

If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.

Ingredients

  • 1 dozen Eggs
  • 1 cup good Mayonnaise
  • ½ teaspoon Philippe's Hot Mustard
  • 1 teaspoon Sweet pickle relish, heaping
  • ½ teaspoon Paprika

— GARNISHES —

  • 1 *Sun-dried tomatoes, sliced
  • ½ teaspoon Kalamata Olive Paste, divided
  • 1 teaspoon Fresh dill, chopped
  • 1 teaspoon Capers, drained

— TOPPING —

  • ¼ teaspoon Cayenne
  • 1 tablespoon Paprika
If you purchase ingredients through affiliate links noted *, I get a small commission for The Good Plate's pantry. These and other links are there for your convenience.
Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.

Instructions

Stove-top Method

  • Put the eggs in a large pot and cover them with cold water. Remove the eggs to a bowl, uncooked, and put a fire under the water. When the water is rapidly boiling, carefully lay the eggs into the boiling water, and stir carefully for about one minute. Cover and turn off the heat. Let sit for at least 1/2 hour, then put in the refrigerator to cool.

Instant Pot Method

  • Use your Instant Pot or other pressure cooker to cook the eggs. Put the eggs on a rack, fill the pot with 1 cup of water, set to pressure for 20 minutes then quick release. Remove the eggs to an ice bath or put the inner pot in the refrigerator to cool.

Making Deviled Eggs

  • When the eggs are cool, have an egg tray ready and slice the eggs length wise, putting the white part in the tray, and the yellow into the bowl of a food processor. Pulse until all eggs broken up. Add half of the mayonnaise, then the mustard, relish, and paprika,. Pulse until the eggs have completely mixed, then remove to a bowl. Using a spoon or spatula, add the remaining mayonnaise and mix thoroughly.
  • Place a piping bag in a tall glass, and fill 2/3 with the egg mixture. Pipe the mixture into the whites on the tray. Decorate each egg with garnish, some with each topping, but leave a few with no garnish (for the people who are frightened of new things).
  • Combine the cayenne and paprika and mix thoroughly. Put this mixture into a mesh strainer or sifter, and sift the spice over the eggs.
  • Keep refrigerated until ready to serve.

Notes

Notes

Please use a good mayonnaise. If you live in the West, use Best Foods, if you live in the East, use Hellman’s. Don’t skimp and use the store’s brand or a bargain brand. The product will not be as good.

Variations

You can substitute any of the garnishes. Black and red caviar would be a replacement for the sun dried tomato and olive paste. You could also use crisp crumbled bacon, bay shrimp or anything else your mind can come up with.

Nutrition

Calories: 98kcalCarbohydrates: 6gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 53mgSodium: 176mgPotassium: 39mgFiber: 0gSugar: 2g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!

 

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