Mr. Food: International Deviled Eggs | ABC30 Fresno

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By ABC30

Friday, October 9, 2009

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Everybody loves deviled eggs! The next time you make them, why not give them international flare by adding a few simple ingredients? Try one or all of these twists on the traditional favorite:

Mediterranean Deviled Eggs
12 servings

1 dozen hard-boiled eggs, peeled and cut in half lengthwise
1/3 cup mayonnaise
1/4 cup hummus
1/4 cup chopped black olives
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon chopped fresh parsley

1. In a medium bowl, combine egg yolks, mayonnaise, hummus, black olives, lemon juice, salt, and black pepper; mix well.

2. Fill egg white halves with yolk mixture (see Tip) and place on a platter. Sprinkle each egg with chopped parsley. Cover with plastic wrap and refrigerate until ready to serve.

PREPARATION TIP: Place egg mixture in a resealable plastic storage bag, seal, and cut tip off one corner of bag. Pipe egg mixture into egg white halves.

Asian Deviled Eggs
12 servings

1 dozen hard-boiled eggs, peeled and cut in half lengthwise
1/3 cup mayonnaise
1 teaspoon sesame oil
2 tablespoons toasted sesame seeds (with 2 teaspoons reserved)
1 teaspoon wasabi powder
1/8 teaspoon salt
1/8 teaspoon black pepper
1 to 2 scallions, sliced

1. In a medium bowl, combine egg yolks, mayonnaise, sesame oil, and sesame seeds (excluding the reserved 2 teaspoons), wasabi powder, salt and black pepper; mix well.

2. Fill egg white halves with yolk mixture (see Tip) and place on a platter. Top each egg with sliced scallion and sprinkle with reserved sesame seeds. Cover with plastic wrap and refrigerate until ready to serve.

PREPARATION TIP: Place egg mixture in a resealable plastic storage bag, seal, and cut tip off one corner of bag. Pipe egg mixture into egg white halves.

Italian-Style Deviled Eggs
12 servings

1 dozen hard-boiled eggs, peeled and cut in half lengthwise
1/3 cup mayonnaise
2 tablespoons pesto sauce
2 tablespoons chopped roasted red pepper
1/8 teaspoon salt
1/8 teaspoon black pepper
1 bunch fresh basil leaves, washed

1. In a medium bowl, combine egg yolks, mayonnaise, pesto sauce, red pepper, salt, and black pepper; mix well.

2. Fill egg white halves with yolk mixture (see Tip) and place on a platter. Cover with plastic wrap and refrigerate until ready to serve. Top each with a basil leaf before serving.

PREPARATION TIP: Place egg mixture in a resealable plastic storage bag, seal, and cut tip off one corner of bag. Pipe egg mixture into egg white halves.

Mexican Deviled Eggs
12 servings

1 dozen hard-boiled eggs, peeled and cut in half lengthwise
1/3 cup mayonnaise
1-2 tablespoons hot sauce
2 tablespoons chopped fresh cilantro plus a few sprigs for garnish
1 teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon black pepper

1. In a medium bowl, combine egg yolks, mayonnaise, hot sauce, chopped cilantro, the cumin, salt, and black pepper; mix well.

2. Fill egg white halves with yolk mixture (see Tip) and place on a platter. Top each egg with a sprig of cilantro. Cover with plastic wrap and refrigerate until ready to serve.

PREPARATION TIP: Place egg mixture in a resealable plastic storage bag, seal, and cut tip off one corner of bag. Pipe egg mixture into egg white halves.

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