I make a pretty mean traditional Deviled Egg and totally enjoy them. But, once in a while you have to step outside the box and do a little creative cooking and that’s what I did today. So, I checked the refrigerator and my garden to see what I had on hand and this is what I came up with. Dan and I both were really pleased with the results!
I started with 5 large Eggs because my cute as can be Egg plate that I purchased in Brückmuhl, Bavaria only holds 10 halves which makes sense because in Germany Eggs are sold by the 10 pack, not 12. Brückmuhl, is a small town but it has this delightful kitchen store where I fell in love with this Egg plate. I agonized for months whether to buy it and how to justify the expense. And then I thought, the heck with it and just bought it! It’s one of those things that makes me smile when I use it, fondly remembering Brückmuhl and all our adventures there and the lovely Mangfall River that runs through the town. Dan and I rode our bicycles through the town on the bike path that follows the river on many occasions. We would stop at one of the Gelato stands for a delicious treat on a hot summer day before heading the 7 miles back home.
My sweet little Egg plate.
Well anyway…..I digress so let’s get back to Deviled Eggs. I have Chives in my garden and they go well with Eggs as does Horseradish, so that is the first combination and boy, is that tasty! I have small Capers in the fridge and a can of Ground Mustard and so I thought to try a combination of them and I am glad I did! The salty brine of the Capers with the bite the ground Mustard is a real winner.
Here’s what we’ll need.
New Fangled Deviled Eggs 2 Ways
Ingredients
- 5 Large Eggs
- 4 TBSP good Mayonnaise divided
- 1/2 Tsp ground Mustard Powder
- 1/2 Tsp prepared Horseradish
- 2 Tsp Chives finely snipped
- 3 Tsp tiny Capers
- 1/4 Tsp Salt divided
- Paprika for garnish
Instructions
- This is how I hard boil Eggs. Place 5 Large Eggs is a saucepan, cover with water and add a splash of Vinegar. Bring to a rolling boil, the remove from heat, cover and let rest for 15 Minutes. Then drain the Eggs. Fill the pan the cold water and add ice cubes to rapidly cool the Eggs. When cool, crack and peel and you're ready to make Deviled Eggs.
- Cut the Eggs in half length wise. Gently remove the yokes and place 5 Yolk HALVES in each of 2 bowls. Place the cooked Egg white halves on a plate.
- With a fork, mash the Yolks in both bowls until they are smooth granules.
- In the FIRST bowl, add 2 TBSP Mayonnaise. Add the 1/2 Tsp prepared Horseradish and the 2 Tsp of finely snipped Chive. Add 1/8 Tsp Salt. Carefully stir this together until well combined, then set aside.
- In the SECOND bowl, add the remaining 2 TBSP Mayonnaise, 1/2 Tsp Mustard Powder and 3 Tsp of tiny Capers. Add 1/8 Tsp of Salt. Carefully stir this together until well combined, then set aside.
- Gently fill 5 Egg white shells equally with the Mustard and Caper combination.
- Gently fill the remaining 5 Egg white shells equally with the Horseradish and Chive combination. Sprinkle each Deviled Egg half with the obligatory dash of Paprika for color, then cover and refrigerate until time to serve.
- My solution as to how to cover the Eggs without squishing them is easy. Just take a pie plate and invert it over the Eggs! If you are transporting them somewhere, you can tape the pie plate to the serving plate.
- That's it! I hope you enjoy these new fangled Deviled Eggs as much as we did.
- Thanks for stopping by today. I truly appreciate your friendship. Stop by my website at: www.thejournegirl.com and leave me a comment. I love hearing from you.
- Until next time. Journey On! Hugs and much love from me, Karen, TJG
These look yummy!!