Stuffed Eggs - 3 Ways - How To Feed A Loon

An assortment of deviled eggs in a white deviled egg tray.

Stuffed Eggs - 3 Ways

Course: Appetizer

Cuisine: American

Prep Time: 1

Cook Time: 15

Total Time: 1 15

Servings: people

Calories: 278kcal

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!

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Ingredients

For the Traditional Deviled Eggs

6 hard-boiled eggs cooled, peeled and halved
¼ cup mayonnaise
1 tablespoon chives minced
1 tablespoon Dijon mustard
½ teaspoon white wine vinegar
½ teaspoon hot sauce
½ teaspoon Worcestershire sauce
¼ teaspoon Kosher salt
¼ teaspoon black pepper
Paprika for dusting
Chives snipped, for garnish

For the Ham and Cheese Deviled Eggs

6 hard-boiled eggs cooled, peeled and halved
¼ cup mayonnaise
¼ cup finely shredded cheddar cheese
¼ cup ham steak finely chopped (a food processor works well)
2 tablespoon pickle relish sweet or dill, plus more for garnish
1 tablespoon spicy brown mustard
¼ teaspoon Kosher salt
¼ teaspoon black pepper

For the Horseradish Beet Deviled Eggs

4 medium beets peeled and sliced
2 cups distilled white vinegar
1 tablespoon Kosher salt + another ¼ teaspoon for filling
6 hard-boiled eggs cooled and peeled (don't halve them yet)
¼ cup mayonnaise
3 tablespoon prepared horseradish
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
¼ teaspoon Kosher salt
¼ teaspoon black pepper
Fresh dill snipped, for garnish

Instructions

For the Traditional Deviled Eggs
Carefully remove the yolks from the eggs, leaving the whites intact.
6 hard-boiled eggs
Place the yolks in a medium bowl and mash with the back of a fork.
Blend in the remaining ingredients.
¼ cup mayonnaise, 1 tablespoon chives, 1 tablespoon Dijon mustard, ½ teaspoon white wine vinegar, ½ teaspoon hot sauce, ½ teaspoon Worcestershire sauce, ¼ teaspoon Kosher salt, ¼ teaspoon black pepper
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.
Paprika, Chives
For the Ham and Cheese Deviled Eggs
Carefully remove the yolks from the eggs, leaving the whites intact.
6 hard-boiled eggs
Place the yolks in a medium bowl and mash with the back of a fork.
Blend in the remaining ingredients.
¼ cup mayonnaise, ¼ cup finely shredded cheddar cheese, ¼ cup ham steak, 2 tablespoon pickle relish, 1 tablespoon spicy brown mustard, ¼ teaspoon Kosher salt, ¼ teaspoon black pepper
Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.
Garnish with drained relish.
For the Horseradish Beet Deviled 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.
4 medium beets, 2 cups distilled white vinegar, 1 tablespoon Kosher salt + another ¼ teaspoon for filling
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.
6 hard-boiled eggs
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.
¼ cup mayonnaise, 3 tablespoon prepared horseradish, 1 teaspoon white wine vinegar, 1 teaspoon Worcestershire sauce, ¼ teaspoon Kosher salt, ¼ teaspoon black pepper
Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.
Garnish with small sprigs of fresh dill
Fresh dill

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

The eggs can be hard-boiled several days in advance of serving. (Keep refrigerated). The eggs can be prepared, covered, and refrigerated several hours before serving. Set out 1 hour before serving (to let them come to room temperature).

Nutrition