Deviled Eggs, Three Ways Recipe

Name: Deviled Eggs, Three Ways
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large eggs, in their shells; Greens, for lining the serving platter; 2 tablespoons mayonnaise; 1 tablespoon capers, chopped, plus more for garnish; 2 teaspoons spicy brown mustard; 2 sweet gherkins, finely chopped; Kosher salt and freshly ground black pepper; 2 tablespoons mayonnaise; 1 teaspoon prepared wasabi; Kosher salt and freshly ground black pepper; Pickled ginger, for garnish; 3 cucumber slices, cut into quarters, for garnish; 2 tablespoons mayonnaise; 1 teaspoon sesame oil; 1 teaspoon toasted sesame seeds, plus more for garnish; 1/2 small carrot, finely chopped; Kosher salt and freshly ground black pepper

Servings: persons

12 large eggs, in their shells
Greens, for lining the serving platter
2 tablespoons mayonnaise
1 tablespoon capers, chopped, plus more for garnish
2 teaspoons spicy brown mustard
2 sweet gherkins, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise
1 teaspoon prepared wasabi
Kosher salt and freshly ground black pepper
Pickled ginger, for garnish
3 cucumber slices, cut into quarters, for garnish
2 tablespoons mayonnaise
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds, plus more for garnish
1/2 small carrot, finely chopped
Kosher salt and freshly ground black pepper

1
For the hard-boiled eggs: Fill a large, deep saucepan with a tight-fitting lid with 2 inches of cold water.
2
Place the eggs in it and bring to a boil over medium-high heat.
3
Immediately turn off the heat and cover with the lid.
4
Let sit for 12 minutes.
5
Transfer to a colander and rinse under cold water.
6
Once cooled, peel the eggs and slice in half lengthwise.
7
Scoop out the yolks and place 4 yolks in each of 3 bowls.
8
Mash well with a fork.
9
Line a large serving platter with the greens.
10
For the pickles and capers: Add the mayonnaise, chopped capers, mustard and gherkins to one of the bowls of yolks and mash together until thoroughly incorporated.
11
Season with salt and pepper.
12
Divide the filling among 8 egg halves.
13
Top each with some capers and place on the platter.
14
For the wasabi and ginger: Add the mayonnaise and wasabi to the second bowl of yolks and mash together.
15
Season with salt and pepper.
16
Divide the filling among 8 egg halves.
17
Top each with a slice of pickled ginger and a small piece of cucumber and place on the platter.
18
For the sesame carrot: Add the mayonnaise, sesame oil, sesame seeds and carrot to the remaining bowl of yolks and mash together.
19
Season with salt and pepper.
20
Divide the filling among the remaining 8 egg halves.
21
Top each with more sesame seeds and place on the platter.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 large eggs, in their shells, Greens, for lining the serving platter, 2 tablespoons mayonnaise, 1 tablespoon capers, chopped, plus more for garnish, and more.

Yes, Deviled Eggs, Three Ways falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Deviled Eggs, Three Ways

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