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How to Make a Modern Deviled Egg

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Category: Cooking

Everyone loves a party, but what they love more is great party food. Deviled eggs are perfect items to serve at an event, and can be updated for a modern twist. Sam Talbot shows you how to incorporate different flavors into your dish, including versions using avocado, smoked trout and more.

 Sam Talbot's Modern Deviled Egg

Step 1: Make a Deviled Egg Base
Make a simple deviled egg base out of egg yolks, mayonnaise, mustard, salt and pepper.

Step 2: Spanish Influence
Modify your deviled egg base by adding sherry vinegar and paprika. Fill your egg whites and finish them with some roasted marcona almonds on top.

Step 3: Guacamole Style
Spice things up by adding guacamole to your egg mix. Include mashed avocados, jalapeno, cilantro and tomato for a burst of flavor.

Step 4: Smoked Trout Version
Fold smoked trout into your egg base. Be gentle. Mix in fresh chive and lemon juice, and save some chive and lemon zest for garnish. Fill your egg whites and you're good to go.

Items You'll Need for this GMC Trade Secret

  • 12 Eggs
  • 1/3 cup Mayonnaise
  • 2 teaspoons Mustard
  • Salt
  • Pepper
  • Sherry Vinegar
  • Paprika
  • Marcona Almonds
  • Avocados
  • Jalapenos

More Trade Secrets

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32 Comments

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T REXX

why no deviled eggs with bacon in some form...."BACON AND EGGS"...DAAA

July 15 2012 at 8:00 AM Report abuse rate up rate down Reply
dee.dee800

I make my deviled eggs with thousand island dressing and top with bacon bits. yumm

July 15 2012 at 1:18 AM Report abuse rate up rate down Reply
Steven

I have to say that I have the best recipe of all. I live close to the ocean and had a good friend who owned a restaurant make these for a special day for all his employees. Labor Day he would close the restaurant and have a party for his workers. Many different dishes, all gourmet I might add, were served. But the best was his deviled eggs with crab meat!!!

July 14 2012 at 11:40 PM Report abuse rate up rate down Reply
Steve

Put a little Sam in my deviled eggs, and I'll eat them right up!!

July 14 2012 at 10:45 PM Report abuse rate up rate down Reply
Mr. Ed

the eggs should be cut the other way; they don't stand up by themselves like pictured.

July 14 2012 at 7:18 PM Report abuse rate up rate down Reply
1 reply to Mr. Ed's comment
Patrick

Just slice each end off a bit and they will. It makes everyone say "how did he make the eggs stand up cut that way?" lol

July 15 2012 at 5:13 AM Report abuse rate up rate down Reply
kory9966

I always make my devided eggs with a good mayo and sandwich spread, then top with paprika. I don't care for "mustard" eggs eeewww.

July 14 2012 at 6:50 PM Report abuse rate up rate down Reply
TheNDN

Try pickled eggs. YUMM !!!

July 14 2012 at 4:45 PM Report abuse rate up rate down Reply
vallontina

My only concern with deviled eggs for backyard BBQ's is the mayo. Am I being overly cautious? I'm always afraid someone will get sick.

July 14 2012 at 2:01 PM Report abuse +1 rate up rate down Reply
2 replies to vallontina's comment
bernie137

Your comment made me smile. My mother was always concerned about mayonaise. Anything with mayonaise was always thrown out within 24 hours -- even though it had been properly refrigerated. I always said she had "mayophobia."

July 14 2012 at 6:09 PM Report abuse rate up rate down Reply
ejljr

AS far as I am concerned, that's an old wives tale! I make my own tartar sauce using mayo. It sits in the fridge for a few months and I use it all the time. Never had a problem with it. You are going to leave food made with mayo sit out in the warm air, and put it in the fridge, then I'd worry. Keep the stuff chilled!

July 15 2012 at 12:31 AM Report abuse rate up rate down Reply
kayjay

splash of curry is nice too!!

July 14 2012 at 1:10 PM Report abuse +2 rate up rate down Reply
roxyphd

I like the way Sam cooks and will be active in following him...thank u....

February 19 2012 at 11:01 AM Report abuse rate up rate down Reply

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