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Deviled Eggs - 3 Ways Recipe

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:

  1. Cut eggs in half lengthwise. Remove yolks using a small spoon and transfer to a medium bowl. Place egg white halves on a plate.
  2. 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:

  1. In a medium saucepan combine all ingredients except the eggs; bring mixture to a boil.
  2. 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:

  1. In a medium saucepan combine all ingredients except the eggs; bring mixture to a boil.
  2. 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).

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