Spiced Deviled Eggs Taste Test
Updated: Jul 16
Happy Foodie Friday! This recipe comes courtesy of Penny and Eleazar Martinez.
Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
Growing up I thought that my Grandma made the best deviled eggs in the world, but sorry gran, I think this recipe beats them! If you’re looking for savory deviled eggs with just the right amount of spice, this is the perfect recipe for you. Making this appetizer was quick and easy and yielded a result that was jam packed with flavor. The relish on top was an incredible addition to the eggs, if you like pickles make sure not to skimp on this step.
I recommend putting the eggs on to boil while you prep for one of the other recipes like the Baked Beans or Grilled Vegetable Platter. Once your eggs are boiled place them in a bowl of ice water to ensure that they stop cooking, otherwise you’ll end up with overly cooked yolks. Another bonus is that if you dunk them in ice water right after they finish boiling, the shell will peel off effortlessly. Just be sure to wait until they are totally cool to peel and cut into them.
After transferring the yolks into a mixing bowl use a fork to mash them up before adding the remaining ingredients, this ensures easier mixing and fewer clumps of egg yolk. I found my egg yolks to be a little on the dry side so I added an extra splash of Apple Cider Vinegar, the texture smoothed out and the taste was great. Scooping out the filling with a small spoon and rolling it against the side of the bowl before filling the egg whites made for an easier and cleaner filling process. As a finishing touch, I recommend a sprinkle of cayenne and sprig of parsley to give the plate some more pop.
Makes 24 Servings
Preparation: 20 Minutes
Cook Time: 12 Minutes (for boiling eggs)
Cost: $13.77 (However, I had mayonnaise and Apple Cider Vinegar already on hand)
*1 dozen hard-boiled eggs, cut in half lengthwise (cooled off)
*1 tablespoon Dijon mustard
*1/3 cup mayonnaise
*1/2 tablespoon apple cider vinegar
*1 tablespoon Cajun seasoning
*Salt, to taste
*Prepared relish for garnish (I recommend dill relish not sweet)
*Scoop out egg yolk and place in a mixing bowl.
*Place egg whites on a tray.
*In mixing bowl, mix egg yolk and remaining ingredients (except relish) until a smooth, velvety consistency. (Mash up yolks with a fork before adding remaining ingredients)
*Scoop egg yolk mixture evenly into all egg whites, filling up the cavities.
*Transfer to a serving tray and garnish with a pinch of relish. (Add a bit of parsley and sprinkle of cayenne for more pop)
Recipe and Taste Tester - Alina Gersib