Serve these at your next gathering and instantly elevate your chef status.
Yields: 12 deviled egg halves
Prep: 20 minutes
Total Time: 35 minutes
Ingredients
6 large hard-boiled eggs, peeled
¼ cup mayonnaise
1 ½ teaspoons grain mustard
1 teaspoon pickle juice
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ cup finely minced shallots or red onions
2 tablespoons green tomato chow chow
⅛ teaspoon salt
⅛ teaspoon black pepper
Parsley or chives, for garnish
Thinly julienned radishes, for garnish
Extra smoked paprika, for garnish
Instructions
Prepare the Eggs: Slice eggs in half lengthwise. Scoop out yolks into a bowl. Place whites on a platter.
Make the Filling: Mash yolks until crumbly. Add mayonnaise, mustard, pickle juice, garlic powder, and smoked paprika.
Add the Mix-ins: Stir in shallots and chow chow until creamy. Season with salt and pepper.
Fill the Eggs: Spoon or pipe yolk mixture into whites. Use a large piping tip to prevent clogging.
Garnish and Serve: Sprinkle with smoked paprika, herbs, and radishes. Chill 30 minutes before serving.
Chef Tips & Tricks
Make Ahead: Prepare filling a day early and refrigerate in an airtight container. Keep whites separate until serving.
Enhance Flavor: Try a garnish of candied bacon bits for a savory crunch.
Chill for Texture: Refrigerating the filling before piping helps it firm up, making it easier to work with and improving the bite.