This year I volunteered to bring deviled eggs to the in-laws for Easter, and couldn’t decide between a safe-but-delicious classic kind, a Japanese ginger-miso deviled egg, which I knew my husband would go crazy for, or a Mexican street corn “helotes,” version, which I suspected the family would love, but was still a bit of a gamble. So I decided to just make all three!
After serving them I asked which everyone liked the most, so I knew which ones to make for next year, and all three were a HUGE hit, equally! So I guess i’ll be making a variety every year! It’s a little bit more energy and time consuming to do it this way, but so worth it. They look pretty arranged together, and it pleases a big crowd with lots of different tastes.
I feel bad for posting these recipes AFTER Easter, but they are really a great snack or appetizer all year round. I hope you guys enjoy. Let me know if you have a favorite! 🙂
Devilled Eggs 3 Ways
Prep Time: 1 hour
Serves: 36 (12 of each kind)
Ingredients
Deconstructed Classic Deviled Eggs
12 eggs
1 cup mayo
1/4 tsp sea salt
1 tsp lemon juice
1 1/2 Tbsp grainy dijon mustard
Paprika to serve
Ginger-Miso Deviled Eggs
12 eggs
1/2 cup mayo
2 Tbsp white miso paste
1 tsp lazy ginger
1/2 tsp pepper
1/4 tsp sugar
Chives for garnish
Helotes (Mexican Streetcorn) Deviled Eggs
12 eggs
1/2 cup mayo
1/4 cup cotija cheese
1 Tbsp tajin
1 Tbsp lime juice
1/2 cup corn + more for garnish
Cilantro for garnish
Instructions
Deconstructed Classic Deviled Eggs
Fill a saucepan with a few inches of cold water and bring it to a boil over high heat. Reduce to a simmer, gently lower the eggs into the water one at a time, and cook for 7 mins. Drain the water and replace with cold water.
Peel the eggs. Cut in half lengthways, then arrange onto a platter. Sprinkle some ground black pepper on to each one.
Combine the mayo, sea salt, grainy dijon and lemon juice in a bowl. Spoon a little of the mixture on to each egg half, then garnish with a sprinkling of paprika.
Ginger-Miso Deviled Eggs
Fill a saucepan with a few inches of cold water and bring it to a boil over high heat. Reduce to a simmer, gently lower the eggs into the water one at a time, and cook for 8 mins. Drain the water and replace with cold water.
Peel the eggs. Cut in half lengthways, then arrange onto a platter. Remove the egg yokes from each egg half with a small spoon and place into a mixing bowl. Add the mayo, miso, ginger, pepper and sugar and stir to combine.
Place the mixture into a piping bag fitted with a star attachment, and pipe onto each egg half. Garnish with chopped fresh chives.
Helotes (Mexican Streetcorn) Deviled Eggs
Fill a saucepan with a few inches of cold water and bring it to a boil over high heat. Reduce to a simmer, gently lower the eggs into the water one at a time, and cook for 8 mins. Drain the water and replace with cold water.
Peel the eggs. Cut in half lengthways, then arrange onto a platter. Remove the egg yokes from each egg half with a small spoon and place into a mixing bowl. Add the mayo, cotija cheese, tajin, lime juice and corn, and stir to combine.
Spoon the mixture into each egg half, and garnish with more corn, an extra sprinkling of tajin, and some chopped fresh cilantro.
Notes
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