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Stuffed Eggs - 3 Ways

Stuffed Eggs - 3 Ways

Course: Appetizer
Cuisine: American
Keyword: eggs
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 10 people
Author: Kris Longwell
This Stuffed Eggs - 3 Ways recipe gives you the flexibility to satisfy all of your deviled-egg loving friends and family! We give you Traditional Deviled Eggs, Ham & Cheese Stuffed Eggs, and Horseradish Beet Eggs! These can be made up to 12 hours in advance and kept chilled in the fridge. Making homemade mayonnaise makes the over-the-top good!
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Ingredients

FOR THE TRADITIONAL DEVILED EGGS

  • 6 hard-boiled eggs cooled, peeled and halved
  • 1/4 cup mayonnaise
  • 1 tbsp chives minced
  • 2 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 1 tsp hot sauce
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp Kosher salt
  • 1/4 tsp freshly ground black pepper
  • Paprika for dusting
  • Chives snipped, for garnish

FOR THE HAM AND CHEESE STUFFED EGGS

  • 6 hard-boiled eggs cooled, peeled and halved
  • 1/4 cup mayonnaise
  • 1/4 cup finely shredded cheddar cheese
  • 1/4 cup ham steak finely chopped (a food processor works well)
  • 2 tbsp sweet relish drained, plus more for garnish
  • 1 tbsp spicy brown mustard
  • 1/4 tsp Kosher salt

FOR THE HORSERADISH BEET STUFFED EGGS

  • 4 medium beets peeled and thinly sliced
  • 2 cups distilled white vinegar
  • 1 tbsp Kosher salt + another 1/2 teaspoon for filling
  • 6 hard-boiled eggs cooled and peeled (don't halve them yet)
  • 1/4 cup mayonnaise
  • 1/2 cup well-drained prepared horseradish
  • 1 tsp white wine vinegar
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Kosher salt
  • Fresh dill snipped, for garnish

Instructions

  • FOR THE TRADITIONAL DEVILED EGGS:
  • Carefully remove the yolks from the eggs, leaving the whites intact.
  • Place the yolks in a medium bowl and mash with the back of a fork.
  • Blend in the remaining ingredients.
  • Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.
  • Garnish with a dusting of paprika and snipped chives.
  • FOR THE HAM & CHEESE STUFFED EGGS:
  • Carefully remove the yolks from the eggs, leaving the whites intact.
  • Place the yolks in a medium bowl and mash with the back of a fork.
  • Blend in the remaining ingredients.
  • Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.
  • Garnish with drained relish.
  • FOR THE HORSERADISH BEET STUFFED EGGS:
  • Prepare the beet-dyed eggs by combining 8 cups water, the beets, vinegar and 1 tablespoon of salt in a large pot. Bring to a boil and then lower heat and simmer for 20 minutes.
  • Let the liquid cool completely. Remove and reserve beets for another use.
  • Transfer beet pickling juice to a large freezer bag set in a large bowl.
  • Add the whole eggs and squeeze the air out of the bag and seal, making sure the eggs are submerged. Refrigerate for 1 hour.
  • Remove eggs from the liquid, blot dry with paper towels and halve them.
  • Carefully remove the yolks from the eggs, leaving the whites intact.
  • Place the yolks in a medium bowl and mash with the back of a fork.
  • Blend in the remaining ingredients.
  • Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.
  • Garnish with small sprigs of fresh dill