How to Make a Modern Deviled Egg

Featured Pro: Sam Talbot
Category: Cooking
Time: 1:51


SAM TALBOT: I’ve said it before and I’m going to say it again. Everybody loves a great party. But more importantly, they love great party food. So today we’re going to talk about one of those staples, because as a professional chef or when you’re cooking at home, you’re always looking for that ultimate wow factor.

So what we’re going to talk about today is one of everybody’s favorites, the deviled egg. Now, when you’re doing deviled eggs, what I like to do is have an array of things, different options. People like to be able to grab and go and taste a bunch of different things that you put out for them.

So what we do to start off is we make a deviled egg base – very simple. All it really is is egg yolk, mustard, mayo, salt and pepper. So here we have modern takes on the deviled egg. So the first one, we have a Spanish one. We mix in a little bit of sherry vinegar, a touch of paprika, and then we finish it with some roasted marcona almonds on top.

The second one, we do a little bit of guacamole. We take fresh avocados, mash it up with jalapenos, cilantro, tomato, and put that right inside.

For the last one, we’re going to take our base and we’re going to do a smoked trout. So we’re going to take a little bit of our smoked fish, just fold it in nice and gently. When you’re dealing with seafood, you always want to treat it with respect and be a little bit more gentle. So we’re going to fold that in there. And we’re going to mix in a little bit of fresh chive. We’re going to save some for our garnish as well and fold that in; just a touch of lemon juice. If you have a piping bag, you can use that. I’m not so worried about it. I just take a little demitasse spoon and just plop this guy right down in there one more time. And then, for a little bit of added zing at the end, we’re just going to take a lemon, give a little fresh zest right on top.

So there you have it – three modern takes on an old classic. Remember, cook nice.