Toppings are an easy way to makeover classic deviled eggs. Try topping with beet chips with thinly sliced crunchy radish for a dinner party or blue cheese, celery, and hot sauce for the next big game. This recipe comes from Moxie Kitchen + Cocktails in Jacksonville, Fla.
Feel free to adjust the amounts of mayonnaise and sour cream based upon your personal preference.
- 12 farm eggs
- Kosher salt
- ¼ Cup mayonnaise
- ¼ Cup sour cream
- 2 Tablespoons Dijon mustard
- 1 Teaspoon Champagne vinegar
- Pinch of sea salt
Carefully place the eggs in a medium pot. Cover completely with cold water and add two big pinches of kosher salt. Bring to a boil, remove from the heat, and let sit, covered, for 6 minutes. Strain and shock the eggs in an ice bath to stop the cooking. Carefully peel the eggs while still slightly warm for best results.
Cut each egg in half and remove the yolks. This will yield approximately one cup of yolks. Reserve the egg white halves in the refrigerator. In the bowl of a food processor or mixer, combine the yolks with the mayonnaise, mustard, vinegar, and sea salt. Purée until smooth. Spoon or pipe the filling into the egg white halves. Top with any or all of the suggestions below or let your imagination run wild!
Red and gold beet chips + julienned radish
Blue cheese + celery + hot sauce
Pepper-onion jam + Parmigiano-Reggiano + crispy parsley
Smoked salmon + pickled onion + candied lemon