Deviled Eggs - 3 Ways Recipe
Deviled Eggs - 3 Ways
12 deviled eggs
The Classic
Ingredients:
- 6 hard-boiled Metropolitan Market eggs, peeled
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon or dry mustard
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon kosher salt
- Optional Garnishes:
- Paprika
- Chopped Chives
- Dill fronds
Directions:
- Cut eggs in half lengthwise. Remove yolks using a small spoon and transfer to a medium bowl. Place egg white halves on a plate.
- Mash yolks with a fork. Add the mayonnaise, mustard, lemon juice, and salt; stir well to combine. Spoon yolk mixture into reserved egg halves. Garnish with paprika, chives or dill fronds.
Beet Pickled Eggs
Try these pickled eggs with the classic filling for a colorful addition to any table.
Ingredients:
- 1/2 cup distilled white vinegar
- 1 1/2 cups water
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 2 small red beets, peeled and quartered
- 2 teaspoons mustard seeds
- 6 hard-boiled Metropolitan Market eggs, peeled
Directions:
- In a medium saucepan combine all ingredients except the eggs; bring mixture to a boil.
- Transfer mixture to a large heat-safe jar or bowl. Add hard-boiled eggs and refrigerate for at least 3 hours or up to overnight (the longer the time, the darker the color).
Turmeric Pickled Eggs
Try these pickled eggs with the classic filling for a colorful addition to any table.
Ingredients:
- 1/2 cup distilled white vinegar
- 1 1/2 cups water
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon ground turmeric
- 2 garlic cloves, halved
- 6 hard-boiled Metropolitan Market eggs, peeled
Directions:
- In a medium saucepan combine all ingredients except the eggs; bring mixture to a boil.
- Transfer mixture to a large heat-safe jar or bowl. Add hard-boiled eggs, stir well, and refrigerate for at least 3 hours or up to overnight (the longer the time, the darker the color).