Erin McDowell

Some people are deviled-egg purists. We’re not those people. And since we’ll be snacking on this classic appetizer at every party and picnic from Easter until Labor Day, we had to give it an update. We use a tangy base for the filling (yolks mixed with mayo and mustard), but the real fun starts with the add-ins: savory roasted garlic, salty capers and spicy sriracha. Try one version or try them all. Either way, there won’t be leftovers.

Fancy Deviled Eggs

A PureWow Original Recipe

  • Each recipe makes 12 halves
  • Start to Finish: 30 minutes to 1 hour

Ingredients

6 eggs

¼ cup mayonnaise

2 tablespoons Dijon mustard

Kosher salt

Freshly ground black pepper

 

Roasted Garlic Deviled Eggs

1 head garlic

1 tablespoon olive oil

Freshly ground black pepper

 

Crispy Caper Deviled Eggs

2 tablespoons olive oil

4 tablespoons capers

 

Spicy Sriracha Deviled Eggs

2 tablespoons sriracha

Cayenne pepper

Directions

1. Place the eggs in a small pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Turn off the heat, cover the pot and let the eggs sit in the hot water for 11 minutes.

2. Drain the eggs from the warm water, then run cold water over them. Let the eggs cool completely. Peel the eggs (see Finishing Touches, below), then cut in half lengthwise. Remove the yolks and place them in a small bowl. Add the mayonnaise and mustard to the yolks, then mash with a fork until smooth. Season with salt and pepper to taste.

3. Make the Roasted Garlic Deviled Eggs: Cut the top off the head of garlic, place the bulb on a baking sheet and pour the olive oil over it. Roast in a 400° oven until golden and caramelized, 20 to 25 minutes. Let cool. Remove the garlic cloves from the skins and mash into the yolk mixture. Spoon the filling into the egg-white halves. Top generously with black pepper.

4. Make the Crispy Caper Deviled Eggs: In a small pan, warm the olive oil over medium heat. When it’s hot, add the capers and cook until crispy, 3 to 4 minutes. Drain on paper towels. In a small bowl, mix 3 tablespoons of the cooked capers into the yolk mixture. Spoon the filling into the egg-white halves. Top with the remaining crispy capers.

5. Make the Spicy Sriracha Deviled Eggs: In a small bowl, stir the sriracha into the yolk mixture. Spoon the filling into the egg-white halves. Top with a pinch of cayenne pepper.

Finishing Touches

It's the details that count! Try these tips

  • Make peeling less of a hassle by adding a tablespoon of white vinegar to the water before hard-boiling the eggs.

  • Still have peeling problems? Carefully crack the egg on the rounded base, where air pockets usually form, and begin removing the shell from there.