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Deviled Eggs, 20 Ways


Smoked Salmon, Lemon and Caper Deviled Eggs

This is the time of year that a favorite dish is frequently served: deviled eggs. As I love to entertain and to cook, I often have people over for meals. Many times, deviled eggs are on the table as one of the appetizers. They are always a popular item as they are traditional and delicious, yet also low carb, and their fat content can easily be adjusted if desired. I sometimes make them simply, with extra mustard, mayonnaise, a dash or two of either lemon juice, vinegar or hot sauce, and always a lot of chopped, fresh dill. If I want to get more elaborate, this recipe from Emeril Lagasse for deviled eggs with lump crabmeat is never left over. (My one deletion is the caviar/salmon roe.)

This article from Southern Living offers up nineteen ways to prepare deviled eggs. Their recipes look appetizing and simple to prepare, for the most part.

Are you a fan of this classic dish? If so, what's your favorite way to make them?


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There are thousands of different recipes (variations) for every "classic" dish. Macaroni and cheese is an example.

One definition of the word classic is "serving as a standard, model, or guide." Another is "basic; fundamental" and yet another is "of enduring interest, quality, or style." Those definitions are not so rigid as to preclude the language I used in the article.
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I never really mastered any of the quick ways to peel eggs, so I dread the amount of work needed to make deviled eggs. I don't think I've made them since grad school. Back then, there would be up to a dozen people around the shared house on the day of big holiday meals. Whoever was making the deviled eggs could basically say, "You all ate deviled eggs last time, therefore you're going to help peel them this time," and end up with an army of people to peel eggs with no (audible) complaints.
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I use a mild to medium heat yellow curry powder added to my regular deviled eggs recipe. Top the filling with a sprinkling of curry or paprika and crispy bacon pieces or kalamata olives. I also throw in 4 extra cooked egg yolks into the mix so there will be lots of filling for the egg whites. The dogs get the leftover egg whites. Does anyone really want egg whites over the filling?
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