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D-I-Y Deviled Eggs

Source of Recipe

From "Half Homemade, Fully Delicious" by David Venable


Recipe Introduction

"While the egg yolk filling with mayonnaise and mustard is classic and familiar, the imaginative toppings are anything but. Use these ideas or create your own do-it-yourself combinations. To save prep time, purchase bags of already hard-boiled and peeled eggs."

List of Ingredients

â—¦ 12 hard-boiled and peeled eggs, halved lengthwise
â—¦ ½ cup mayonnaise
â—¦ 2 teaspoons Dijon mustard
â—¦ 1 teaspoon apple cider vinegar
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 2 or 3 radishes, shredded
â—¦ 3 bacon slices, cooked and crumbled
â—¦ â…› cup canned crispy fried onions
â—¦ 1 jalapeño, seeded and thinly sliced
â—¦ 2 teaspoons capers, rinsed


Recipe

Gently remove the egg yolks from the whites. Put the yolks, mayonnaise, mustard, vinegar, and pepper in a bowl. Mash with a fork until smooth and creamy.

Using a pastry bag fitted with a tip, pipe about 1 tablespoon of the yolk mixture into each egg white half. (Alternatively, you can carefully spoon the filling into each half.) Garnish with the radishes, bacon, onions, jalapeño, and capers, or your choice of other creative toppings. Serve immediately.

To prepare ahead:
Fill the whites with the yolk filling, cover, and refrigerate up to 24 hours. Add the toppings just before serving.

Makes 24 servings