Featured Recipe
Horseradish Deviled Eggs Remix
By Kate
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A sharp kick of horseradish swapped for wasabi, creamy mayo swapped for Greek yogurt. Yolk paste turned tangy, spicy, and rich. Tomato jam gets a smoky dash of chipotle for heat and complexity. Steps reordered for better flow and texture control. Timing tips focus on tactile cues to avoid crumbly yolks. Piping technique simplified with a slit tip option. Chives swapped out for fresh parsley for brighter aroma. A kitchen-tested twist on deviled eggs that teaches how to avoid dry filling and maintain creamy consistency.
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Prep:
10 min
Cook:
0 min
Total:
10 min
Serves:
24 servings
deviled eggs
appetizers
party food
spicy
Introduction
Yolks kicked up sharp with wasabi, swapped Greek yogurt for creamy tang, subtle heat from chipotle tomato jam added last. Hard boiled eggs cut perfectly in half, yolks scooped carefully or risk crumbly mess. Mix with care, whisk just till combined. Pipe into white boats, tops crowned with smoky jam and fresh parsley. Textures layered—creamy yolk, tart yogurt, sweet yet spicy jam, fresh herb spark. Timing key; overcooked eggs give gritty paste. Learn to assess yolk feel with fork, adjust mayo-yogurt ratio for personal creaminess preference. Practical kitchen moves, real-time fixes for common fails.
Ingredients
About the ingredients
Hard boiled eggs – use freshest possible for easy peeling and firm yet tender whites. Wasabi paste instead of horseradish for more pungent steam heat that holds up under cold. Dijon mustard still needed for sharp edge and balance. Greek yogurt chosen over mayonnaise to brighten flavors and reduce heaviness, but mayo is fine if richer mouthfeel desired. Tomato jam spiced with chipotle powder adds smoky warmth you won’t guess from original. Parsley replaces chives for a fresher, less oniony finish, easy to source. Salt and pepper essential – they wake up subtle flavors, don’t skip. Substitutions allowed but adjust quantities so creaminess and heat balance stays intact.
Method
Step one - yolks ready
- Slice chilled hard boiled eggs lengthwise. Use a small spoon or melon baller to scoop yolks gently. Place in a medium mixing bowl. Break up yolks with a fork. Look for creamy texture with small lumps; completely dry or crumbly means eggs overcooked or cooled insufficiently.
- Add Dijon mustard then wasabi paste to yolks. Stir gently. Fold in Greek yogurt gradually. Stop when mixture just holds shape but not runny. Use a spatula or paddle attachment on low speed if available. Season with salt and pepper. Taste. Should pop with heat but balance acidity and cream.
- Fill a pastry bag fitted with a medium star tip or a large plastic zip-top bag with corner snipped. Pipe yolk mixture back into egg white halves in tight swirls for texture and bite. No pastry bag? Use a teaspoon to dollop then smooth edges with finger.
- Top each egg half with a small spoonful of smoky chipotle tomato jam. Sprinkle bright fresh parsley over all for contrast and fresh aroma. Serve immediately or refrigerate covered for up to 2 hours. Avoid longer hold times to prevent watery filling.
- If wasabi too sharp, swap back to horseradish or add more yogurt for mellow balance. Overcooked yolks? Reserve a few broken pieces for an uneven rustic texture in some eggs, makes variety. Tomato jam too sweet? Add vinegar pinch or extra chipotle. Using mayonnaise instead of yogurt makes filling richer but less tangy.
Step two - mix and taste
Step three - pipe or spoon
Step four - finishing touch
Step five - kitchen notes
Technique Tips
Yolk texture is everything. Avoid overcooking eggs; hum by tap or give a gentle squeeze then cool completely to stop cooking. Scoop yolks gently to keep whites intact. Use fork to break yolk but resist over mixing—paste with some lumps preferred. Adding mustard before blending with yogurt prevents separation. Stand mixer paddle attachment optional but speeds the process and avoids over mixing. For piping, star tip or zip-top bag with corner cut both work; piping creates visual appeal and consistent portions. Dollop tomato jam last for fresh jam texture; let no residual moisture seep into filling. Garnish with herbs just before serving, chopped finely to release flavor without overpowering. Best served within 2 hours refrigerated to maintain texture. If leftovers, expect slight moisture separation—stir lightly before serving again.
Chef's Notes
- 💡 Yolk texture matters; overcooked means gritty. Tap egg gently to check; a squeeze can also help. Cool yolks completely to maintain creaminess. Chop yolks with fork. Look for small lumps; overly mixed means dry filling.
- 💡 Mix with yogurt gradually; this ensures velvety texture. Start with mustard, then slowly fold in yogurt. Salt and pepper enhance flavors—don’t skip. Use spatula or mixer on low speed; avoid over-mixing to keep it fluffy.
- 💡 For piping, pastry bags work great. But a zip-top bag with one corner cut can be quick and effective. Pipe filling in swirls for visual appeal. Or simply dollop with a spoon and smooth with fingers.
- 💡 Tomato jam too sweet? Add a pinch of vinegar or extra chipotle to adjust. Too much heat? Increase yogurt to mellow the spice. Remember balancing flavors is key; make adjustments based on taste.
- 💡 Avoid making them too far ahead. Best when served fresh. If storing, expect some moisture separation. Stir gently before serving. Keep tops of filled eggs dry to prevent sogginess.
Kitchen Wisdom
How do I peel hard boiled eggs without mess?
Fresh eggs help; older ones can stick. Tap around shell, gently roll. Start peeling from the wider end; this often has air pocket.
My yolks are crumbly; what happened?
Likely overcooked; keep an eye on timing. Cook properly; cool immediately in ice water. Should be creamy and just mixed.
Can I use mayonnaise instead of yogurt?
Of course; mayo gives richer feel but less tang. Adjust measurements for taste. Keep in mind flavor balance when swapping.
How long can I store filled eggs?
Up to 2 hours in fridge, avoid longer to keep texture. Cover them well to prevent drying out. Could lose that creamy consistency.
