Turn ordinary deviled eggs into something delightfully delicious using the condiments and garnishes you have on hand in your refrigerator, pantry, or spice cabinet. These Thousand Island, Worcestershire, and Mild Pepper Ring Deviled Eggs are just three examples of what you can create with everyday ingredients.
It’s a BIG DAY. It’s a HUGE DAY. It’s an EXCITING DAY. It’s a day that I’ve been watching creep up slowly for the past several months with much anticipation. It’s also a day I wasn’t quite sure how to best celebrate. So, what day is it? It’s the day that I celebrate my 1,000th blog post. Yes, that’s right, 1,000. It’s pretty hard to believe but it’s true. A few of y’all may have been with me since the very beginning but I’m guessing that most of you haven’t. Which means that you’ve missed out on so much along the way. Mainly me grinding up several expensive kitchen gadgets in my sink disposal while screaming at Brenna to get off of the damn dining room table for the 1,000th time.
But seriously ya’ll, I’ve enjoyed baking, cooking, whining, crying, and laughing with each and every single one of you over the past four and a half years and I can’t imagine a better way to celebrate 1,000 than by sharing a recipe for deviled eggs with y’all today. After all, deviled eggs have the ability to turn any ordinary day into a special one, right? So, grab a seat, sit back, relax, and get ready to hear me ramble on yet again for the 1,000th time about food, what’s currently driving me crazy, and how Brenna just can’t seem to listen to me when I tell her to get off the damn table.
Over the past few months, B.O.B. Bob and I have ordered deviled eggs off the menu while eating dinner out at a restaurant several times. Bad decision. On the first occasion, I swear the chef didn’t know what the heck a deviled egg should even be, to begin with. There may have been a little mayo in there, however, if there was, it was purely for the sake of not having the filling crumble its way out of the egg on its own. Yes, it was that bad; dry, tasteless, and extremely boring. I guess the only good thing I could say about those crumbly deviled eggs is that there was nothing actually offensive in them to make me totally dislike them on taste alone.
Now, let’s skip ahead to the last deviled egg encounter, which was really quite sad. B.O.B. Bob and I made special plans to check out a restaurant with a few friends of ours. I’d heard so many great things about this restaurant and was truly excited to go there, especially after seeing that deviled eggs and southern comfort food were on their menu. WHOMP WHOMP…yes, that’s the sound of disappointment you’re hearing folks. Everything served at this restaurant ended up being pretty bland, odd, or just plain ol’ mediocre, especially the deviled eggs.
Here’s the thing, when it comes to deviled eggs, they always, always, always need to contain salt and pepper. The only time this is negotiable is if you are using another ingredient in the filling that contains an extremely high amount of salt or spice. In general though, salt and pepper are always a good thing. Good deviled eggs aren’t hard to make either. You can pretty much grab anything from the door of your fridge to make one. And just to prove it, I’m showing you how below. Three different ways. Three different delicious ways. Oh, and yes, while I’m doing it, please know that I’ll be screaming at Brenna to get her furry little butt off of the damn dining room table yet again for what seems like the 1,000th time.
Ingredients:
Thousand Island Deviled Eggs:
- 2 Extra-Large Hard-Boiled Eggs
- 1 Tablespoon Mayonnaise
- 1 Teaspoon Ketchup
- 1 Teaspoon Pickle Juice
- Dash of Salt & Pepper
- Finely Minced Pickle (Garnish)
Worcestershire Deviled Eggs:
- 2 Extra-Large Hard-Boiled Eggs
- 1 Tablespoon Mayonnaise
- 1 Tablespoon Cream Cheese, Room Temperature
- 1/2 Teaspoon Worcestershire
- 1/2 Teaspoon Light Brown Sugar
- Dash of Salt & Pepper
- Paprika (Garnish)
Mild Pepper Ring Deviled Eggs:
- 2 Extra-Large Hard-Boiled Eggs
- 1 Tablespoon Mayonnaise
- 1 Teaspoon Jelly, Jam, or Preserves
- 1/2 Teaspoon Mild Pepper Ring Juice
- Dash of Salt & Pepper
- Finely Minced Mild Pepper Rings (Garnish)
Directions:
- Cut each egg in half lengthwise and divide the yolks among three separate small bowls.
- Mash the yolks finely with the tines of a fork and then add the individual ingredients for each type of deviled egg to each separate bowl.
- Using three separate forks, mash the mixture in each bowl until smooth.
- Either spoon the separate fillings into each awaiting egg well with a small spoon, or place each filling into an individual plastic bag, snip of the corner, and then pipe the filling into each awaiting egg well.
- Garnish each egg with the appropriate ingredients.
Suggestions:
- Dry the pickles and mild pepper rings off with a paper towel before finely mincing them to remove any excess moisture.
- For the Thousand Island Deviled Eggs, you can either use dill pickles or sweet pickles. You can even add a few very finely minced pickles to the egg filling if you desire.
- Be careful not to add too much Worcestershire to the Worchestershire Deviled Eggs or they will become runny.
- Use whichever type of jelly, jam, or preserves you have in your refrigerator to flavor the Mild Pepper Rings Deviled Eggs. I used one that was a blend of pineapple, peaches, and cherry. Anything with a tropical or berry flavor should work well. You can even add a few very finely minced mild pepper rings to the egg filling if you desire.
- I suggest stirring the mayonnaise into each egg filling and then slowly adding any additional liquid ingredients to make sure that you get the correct deviled egg consistency. You can always add more but it’s really hard to thicken up a deviled egg filling once it becomes runny. Although, a little bit of cream cheese does seem to help with this problem.
- If your filling does become too runny, try adding extra hard-boiled egg yolks. It’s never a bad idea to boil a few extra eggs when you’re making deviled eggs. If you mess up one or two eggs while peeling them, you’ll have a couple to use as replacements. And, if you’re filling is too runny, you can use the extra yolks to solve that dilemma.
Improvements:
- When it comes to deviled eggs, feel free to experiment with whatever condiments you have on hand, such as mustard, hot sauce, horseradish, and bottled salad dressings.
- Experiment with garnishes. Try using dried herbs, sesame seeds, crumbled bacon, or shredded cheese.
- Click here to see my preferred method on How to Hard-Boil Eggs.
Ingredients:
- 2 Extra-Large Hard-Boiled Eggs
- 1 Tablespoon Mayonnaise
- 1 Teaspoon Ketchup
- 1 Teaspoon Pickle Juice
- Dash of Salt & Pepper
- Finely Minced Pickle (Garnish)
- 2 Extra-Large Hard-Boiled Eggs
- 1 Tablespoon Mayonnaise
- 1 Tablespoon Cream Cheese, Room Temperature
- 1/2 Teaspoon Worcestershire
- 1/2 Teaspoon Light Brown Sugar
- Dash of Salt & Pepper
- Paprika (Garnish)
- 2 Extra-Large Hard-Boiled Eggs
- 1 Tablespoon Mayonnaise
- 1 Teaspoon Jelly, Jam, or Preserves
- 1/2 Teaspoon Mild Pepper Ring Juice
- Dash of Salt & Pepper
- Finely Minced Mild Pepper Rings (Garnish)
Directions:
- Cut each egg in half lengthwise and divide the yolks among three separate small bowls.
- Mash the yolks finely with the tines of a fork and then add the individual ingredients for each type of deviled egg to each separate bowl.
- Using three separate forks, mash the mixture in each bowl until smooth.
- Either spoon the separate fillings into each awaiting egg well with a small spoon, or place each filling into an individual plastic bag, snip of the corner, and then pipe the filling into each awaiting egg well.
- Garnish each egg with the appropriate ingredients.
PIN THIS RECIPE
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