The Deviled Egg Is In The Details

In a few days, we will enter into a period known far and wide as “what the hell do I do with all of these leftover Easter eggs?!”  Unless you are one of those households that has wimped out completely and taken to using candy filled plastic Easter eggs….Shamey shamey!

There will be egg salad, and potato salad, and tuna salad and ham salad. Probably also some Salad Nicoise and Cobb Salad and Chef Salad.  Children will be eating hard-boiled eggs at lunch for weeks.  Oh, how I do not envy the school bus drivers on their long afternoon routes full of gassy, egg-eating school children.

But did you know there are actually hot dishes made from leftover hard-boiled eggs? Oh, the humanity!! Not that I don’t love egg salad, but the cold gets old—know what I mean?

And no Easter season would be complete without Deviled Eggs. Yes, I had to go there.  They’re just too freaking delicious not to.  But I’ll show you a way to make them in tasty different colored variations, adding some Easter color palette to the dinner table.

Also, I would be remiss if I didn’t once again offer up this public service message: Do not throw away your unopened Cadbury Cream Eggs.  It is a heavy cross I am offering to bear, but I will, in the spirit of selflessness and love for my fellow man, save you from the guilt and waste of throwing away your undesired Cadbury Cream Eggs.  You may send them to me.

First, let’s discuss the Deviled Egg.  Simple, is it not?  Hell no, it’s not simple.  Easy, yes, but not simple.  I am not sure if there ever existed another simple dish created in so many different variations.  They have been made with a tinge of every ethnic influence imaginable. I have seen them made with bacon, pancetta, ham, caviar, anchovy and salmon.  Some are mayonnaise based, some mustard, and some with neither.

My basic deviled egg recipe uses only two ingredients: eggs, and Durkee Sandwich sauce.  Durkee sauce is a very tart spread, which tastes to me like concentrated deviled egg.  If you are from the South, you know where to find it.  It’s in your refrigerator door between the picante sauce and ketchup.  If you aren’t from the South (bless your heart), you’ll find it between the mayonnaise and mustard at your local grocery store.

I also wanted to create a few other flavors that would offer not only vastly different flavors, but also some nice color variations for the Easter table, so you will also see my Asian inspired Sambal Oelek Deviled Eggs, and my Mexican influenced Guacamole Eggs.  Combined with the traditional recipe, the three made a pretty trio of pastel hued eggs.

First, a very brief discussion on how to boil eggs.  Yes, yes, I know…..It’s simple.  But if you haven’t done it before, it’s easy to jack them up, so skip ahead if this part is too advanced for you…Hard boiled eggs go from undercooked and gelatinous to overcooked and chalky very quickly.  The perfect hard-boiled egg should have a yolk that has just barely cooked past the gelatinous state, and is bright yellow.  This is when the flavor is best.  If the outside of the yolk has turned green, the egg is overcooked.  Don’t panic—you can use them anyway, but reduced your cook time by 2 minutes next time.

Place 12 large eggs in a large saucepan.  Cover with water to 1 inch above the eggs. Place on a burner over medium heat, and bring slowly to a boil.  When the water comes to a full boil. Place the lid on the pan, and remove from the heat.  Allow to sit for 12 minutes.  Pour off water and your eggs are ready!

How easy is that? A monkey could do it.

Deviled Eggs, 3 Ways

Deviled Eggs, 3 Ways

Southern Deviled Eggs

  • 4 hard-boiled eggs, peeled and cooled
  • 2 teaspoons Durkee Sandwich Sauce
  • Optional garnishes:  crumbled bacon, sprinkle of paprika, sliced green or black olives, chives, dill, capers, jalapeno slices (I am a deviled egg purist, so I prefer them plain)

Carefully slice the eggs in half lengthwise.  Gently squeeze the yolks out into a small bowl. Arrange the whites on a platter.  Mash the yolks with a fork, and mix in the Durkee Sauce.  Use a spoon or a pastry bag to fill the cavity in the egg whites with the mixture.  Garnish as desired, and keep cold until ready to serve.

Huevos del Diablo

  • 4 hard-boiled eggs, peeled and cooled
  • 2 teaspoons sour cream or plain Greek yogurt
  • 2 teaspoons green Tabasco sauce or other green hot sauce
  • 2 tablespoons prepared guacamole
    • Store bought, or homemade—if you need a recipe, try my guacamole recipe, here
    • Optional garnishes:  sliced black olive, sliced jalapeno, chopped green onion, crumbled queso fresco

Carefully slice the eggs in half lengthwise.  Gently squeeze the yolks out into a small bowl. Arrange the whites on a platter.  Mash the yolks with a fork, and mix in the remaining ingredients. Use a spoon or a pastry bag to fill the cavity in the egg whites with the mixture.  Garnish as desired, and keep cold until ready to serve.

Sambal Oelek Deviled Eggs

Sambal Oelek is a condiment popular in Malaysian and Thai cooking. It is a paste made of ground chilies, vinegar and salt, and is available in the Asian section of most large food chains.

  • 4 hard-cooked eggs, peeled and cooled
  • 2 teaspoons mayonnaise or Greek yogurt
  • 2-3 teaspoons sambal oelek (to taste)
  • Optional Garnishes:  sliced green onion, chopped peanuts, pickled ginger, chopped cilantro, wasabi paste

Carefully slice the eggs in half lengthwise.  Gently squeeze the yolks out into a small bowl. Arrange the whites on a platter.  Mash the yolks with a fork, and mix in the remaining ingredients. Use a spoon or a pastry bag to fill the cavity in the egg whites with the mixture.  Garnish as desired, and keep cold until ready to serve.



Scotch Eggs

  • 4 hard-boiled eggs, peeled and cooled
  • ½ pound bulk breakfast sausage
  • 2 large eggs, beaten
  • ½ cup flour
  • 1 cup crushed saltine crackers
  • Oil, for frying
  • Sweet-Hot Mustard, for dipping

Divide the sausage into 4 portions, and press into very thin patties in the palm of your hand.  Wrap each egg in sausage, and carefully seal all openings. (You may do this a day ahead if desired, and keep in the refrigerator until ready to finish.)

Pour oil to a depth of two inches in a heavy skillet (or may use a deep fryer), and heat to 350*

Roll balls in flour, then dip in beaten egg, and then breading.  Carefully place into hot oil, and fry for about 6 minutes, until browned on all sides.  Serve with mustard, or sauce of choice.

Scotch Eggs

Scotch Eggs


 Texas Benedict

4 servings

  • 2 corn bagels, split
  • 1 pound bulk breakfast sausage
  • 4 hard-boiled eggs, peeled and sliced
  • 1/2 cup queso dip (if you need a recipe, try Chili Queso)
  • Optional Garnishes: avocado slices, chopped green onion, sliced black olive, jalapeno, salsa

Divide the sausage into four large sausage patties.  Fry in a skillet until cooked through and brown on both sides.  Toasts the bagels.  Place one sausage patty on each half bagel.  Top with sliced eggs, queso dip, and desired garnishes I used salsa and avocado).

Texas Benedict

Texas Benedict

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17 Comments on “The Deviled Egg Is In The Details”

  1. 2013/03/30 at 7:20 pm #

    Although my wife and I are Jewish, most of her side of the family is Christian. We go to Easter dinner with them, and every year my wife makes deviled eggs.

    Now here’s the problem: my mother always made her own horseradish for Passover, and my wife used that to make her deviled eggs. Sadly, my mother retired from the horseradish business this year; so my wife has been reduced to using the stuff from the grocery store.

    It just isn’t the same. If you’ve every had fresh horseradish, or been down wind of it, you’ll understand.

    • 2013/03/30 at 7:38 pm #

      oh, yeahhhh. Nothing like the real thing….i love super hot cocktail sauce, but only with fresh horseradish, some salt and vinegar. the store bought stuff tastes bland and flat.

  2. 2013/03/30 at 7:36 pm #

    You lost me at people throwing out there Cadbury Cream Eggs! Who in their right mind would do such a horrendous thing as through out such deliciousness and not put it in their belly instead! Throwing out Cadbury Cream Eggs is just wrong!

    On another note, I saw on pinterest that you can make hard boiled eggs in the oven using a muffin tin… I guess they would just be hard eggs then. I haven’t made devilled eggs before, maybe I will try one day but for now I would rather eat a cadbury cream egg!

  3. 2013/03/30 at 10:09 pm #

    Texas Benedict! I am looking forward to trying that!

  4. 2013/03/30 at 10:14 pm #

    We’re huge fans of Eggs Benedict. I can’t wait to try the Texas version! Yum!

  5. 2013/03/31 at 6:21 am #

    Sambal deviled eggs. Great idea! To borrow from the brilliant Frank’s Red hot commercial, “I put that #*@% on eveything!”

    • 2013/03/31 at 9:21 am #

      Haha! Me too..painters have gone through a Blue Period….I’m going through a Sambal Period…yesterday, I made Sambal pickles, and they are mighty mighty tasty…

  6. 2013/03/31 at 8:46 am #

    I’m really eggscited about these recipes! Good stuff! Happy Easter!

  7. 2013/03/31 at 10:38 am #

    My personal favorite is pickled eggs. Then after they have been pickled try making the deviled eggs! Now to try that Texas Benedict!

  8. 2013/03/31 at 3:20 pm #

    Egg-cellemt suggestions and recipes.

  9. 2013/04/01 at 7:26 am #

    I was saving my extra cooked eggs for my pre-workout snack, but these receipes sound too good not to try. Thanks!

  10. 2013/04/01 at 3:29 pm #

    Deviled eggs are one of my all-time favorites! I love the sambal oelek idea, can’t wait to try it…

  11. 2013/04/03 at 9:03 am #

    I love eggs benedict, but now I gotta try those Texas Benedict ones! And the Huevos del Diablo sound amazing.

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