I don’t know about you, but I love deviled eggs.
I really, REALLY love them.
I’ve tried some great deviled eggs in my time, but I’ve also tried some very bland, boring deviled eggs. You know the kind, where the filling is basically just eggs yolks, mayo, and maybe a hint of mustard. If, like me, that’s not your cup of tea, you MUST try this recipe for Kicked Up Deviled Eggs! I thought they were pretty good, then I tok them to a potluck last weekend and they were a HUGE hit. One lady asked for the recipe. I sent her what I had scribbled down, but now you folks can have the completed recipe. Enjoy them at your next potluck, holiday meal, or random Tuesday night dinner.
[Tweet “Make these kicked-up #deviledeggs for your next meal or #potluck”]
- 12 eggs
- 2 T butter or margarine, melted
- 1/4 cup plus 1T mayonnaise
- 2 T yellow mustard
- 1/4 t liquid smoke
- 1/4 t garlic powder
- 1/4 t chili powder
- 1/8 t turmeric
- 3/4 t dried oregano
- 3/4 t dried basil
- 1/2 t dried parsley
- 1/2 t paprika
- Put a large pot of water on the stove and bring to a boil.
- When the water is boiling, add the eggs and set timer for exactly 13 minutes. I know this is
- contrary to what many have been taught about boiling eggs, but this is a FANTASTIC kitchen
- science trick for making eggs that peel easily without being destroyed.
- When the time is done pour out the hot water and fill the pot with cold water and ice. When
- eggs are cool, remove them from the water and peel.
- Slice eggs in half, lengthwise. Put the yolks in a bowl and place the whites on your serving
- platter/plate. Set the whites aside.
- Mash egg yolks with a fork until there are no large pieces left.
- Add melted butter or margarine, mayonnaise, mustard, and liquid smoke to egg yolks and stir to
- Add spices and herbs to egg yolk mixture and stir to combine. Taste to make sure no added
- salt is needed. I’m a salt junkie and I find that between the mustard and liquid smoke these
- don’t need anything extra.
- Add the finished egg yolk mixture to a piping bag or ziplock baggie. Cut the tip off and ‘pipe’ the
- filling into the egg whites. You will likely have a bit of extra filling. Think of that as a bonus
- reward for your efforts!