Deemed one of Heather’s favorite snacks, the Dubrows share three takes on this classic dish. The base of each one only requires three ingredients and you can dress it up or keep it as simple as you’d like.
Deviled Eggs Base
- 6 large cage-free eggs
- 1 teaspoon baking soda
- ice water
Plain Deviled Eggs
- 1/2 cup whole milk Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon sea salt
- 1/2 teaspoon ground white pepper
- smoked paprika, for garnish
Bacon and Parmesan Deviled Eggs
- 2 slices uncured bacon, cooked and chopped or crumbled
- 1 ounce (2 tablespoons) Parmesan cheese
Smoked Salmon and Dill Deviled Eggs
- 2 ounces smoked salmon, chopped
- 1/2 tablespoon finely chopped fresh dill
1. In a saucepan, combine the eggs, water to cover by 1 inch and the baking soda. Bring to a boil and then boil for 1 minute. Cover, remove from the heat and let sit covered for 12 minutes. Meanwhile, fill a medium bowl with ice water.
2. Drain the eggs and submerge them in the ice water to cool completely. (If not using right away, store the eggs in the refrigerator.) Carefully crack the eggs and remove the shells. Slice them in half lengthwise, remove the yolks and place them in a separate bowl.
3. For the Plain Deviled Eggs: Mash the egg yolks with the yogurt, mustard, salt and white pepper. Pipe or scoop the yolk mixture back into the egg whites and sprinkle with smoked paprika to garnish.
4. For the Bacon and Parmesan Deviled Eggs: Prepare the Plain Deviled Egg filling and mash in the bacon and Parmesan, reserving some for garnish. Fill the egg whites as directed above and garnish with the reserved bacon, Parmesan and smoked paprika.
5. For the Smoked Salmon and Dill Deviled Eggs: Prepare the Plain Deviled Egg filling and mash in the smoked salmon and dill, reserving some for garnish. Fill the egg whites as directed above and garnish with the reserved smoked salmon, dill and smoked paprika.