Stories from middle America

I mentioned last time that deviled eggs are the perfect blank-slate snack because you can build so many great flavors on top of a simple base: the yolks of 6 eggs, 2 tablespoons mayo, and 1 tablespoon Dijon mustard.

For example, yesterday I showed you the magic of the Sriracha deviled egg. Now it’s time to experience two more delicious (and super easy) variations — tuna deviled eggs, flavored with lemon and capers, and beet-stained deviled eggs with goat cheese.

Tuna deviled eggs

Tuna deviled eggs Squeezing lemon for deviled eggs Ingredients for Tuna deviled eggs Filling tuna deviled eggs Adding parsley

6 hard-cooked eggs, peeled, halved, and yolks placed in bowl
1 Tbsp Dijon mustard
2 Tbsp mayo
1 4-oz can albacore tuna, drained and flaked
1 Tbsp lemon juice
3 anchovies, minced
1 Tbsp capers, minced
1 Tbsp olive oil
kosher salt and black pepper, to taste
fresh parsley leaves for garnish

Combine yolks and next 7 ingredients in medium bowl making sure to thoroughly mash the yolks. Add salt and pepper to taste. Using two small spoons or a spoon and small spatula, fill whites with mixture, and top with fresh parsley leaves.

Beet-stained deviled eggs

Beet pickled deviled eggs Ingredients for beetpickled deviled eggs Mixing ingredients for beetpickled deviled eggs Filling beetpickled deviled eggs

For beet pickling liquid:
6 hard-cooked eggs, peeled
1 ½ cups water
1 medium beet, peeled and sliced
½ cup white distilled vinegar
1 tablespoon granulated sugar
½ teaspoon kosher salt
1 medium onion, peeled and sliced

For filling:
6 hard-cooked, beet-pickled eggs, halved, and yolks placed in bowl
1 tablespoon Dijon mustard
2 tablespoons mayo
2 ounces goat cheese, room temperature
1 tablespoon fresh parsley, chopped
¼ teaspoon smoked paprika
1 teaspoon fresh lemon zest
kosher salt and black pepper, to taste
fresh parsley leaves, for garnish

Bring water, beets, vinegar, sugar, salt and onion to a boil in a medium saucepan. Lower heat to a simmer, cover and allow to cook until beets are tender, about 25 minutes. Cool completely, uncovered. Place eggs in a container or jar (I used a quart mason jar) and pour beet pickling liquid over, making sure to completely cover eggs. Place jar in refrigerator and allow to marinate at least two hours, or overnight.

Remove eggs from jar and pat dry, discard pickling liquid. Combine yolks and next 6 ingredients in medium bowl making sure to thoroughly mash the yolks. Add salt and pepper to taste. Using two small spoons, or a spoon and small spatula, fill whites with mixture, and top with parsley.

Three deviled egg recipes

All photos by Hooton Images

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