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Deviled Eggs 3 Ways
Deviled eggs are a must for spring brunches, a nostalgic favorite at summer barbecues, and a classic pick for parties and potlucks. For this flavor-packed flight, we start with a traditional deviled egg recipe, made with Plochman’s Original Mild. Then, we’re mixing things up with bold flavors: a sweet and tangy Japanese BBQ-inspired twist and a playful Chicago Dog version that really turns up the heat!
Active Time: 20 minutes
Total Time: 20 minutes
Servings: 8-12
Ingredients
For the classic deviled eggs:- 12 large eggs, hard boiled
- ¼ cup mayonnaise
- 3 Tbsp Plochman’s Original Mild Yellow Mustard
- ½ tsp kosher salt
- Paprika, for dusting
- Thinly sliced chives, for garnish
- 12 large eggs, hard boiled
- ¼ cup mayonnaise
- 3 Tbsp Plochman’s Chicago Fire Mustard
- ½ tsp kosher salt
- Thinly sliced sport peppers, for garnish
- Thinly sliced cherry tomatoes, for garnish
- Thinly sliced shallot, for garnish
- 12 large eggs, hard boiled
- ¼ cup mayonnaise
- 3 Tbsp Plochman’s Carolina BBQ Mustard
- ½ tsp oyster sauce
- Thinly sliced scallions, for garnish
- Chili oil, for garnish
- Toasted sesame seeds, for garnish
Directions
- Halve the eggs lengthwise and remove the egg yolks from the whites. Place the yolks into the bowl of a food processor and set the whites on a platter. Add the mayonnaise, mustard, and salt (or oyster sauce, if making the BBQ deviled eggs) to the food processor. Blend on high until smooth, 2 minutes.
- Transfer the filling to a piping bag. Pipe an equal amount of filling into each egg white.
- Top each egg with the appropriate garnishes, according to the type of deviled egg you are making. Transfer to a serving platter and enjoy!
