Introduction
This recipe transforms the classic deviled egg into a trio of bold, spicy experiences. You’ll create a sharable platter featuring a Tex-Mex taco egg, a Nordic-inspired lox egg, and a buffalo shrimp egg, each finished with a touch of El Yucateco Hot Sauce. It’s a creative and visually stunning appetizer perfect for gatherings.
Prep & Cook Time
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 24 deviled egg halves
Ingredients
- 12 hard boiled eggs
- ½ cup mayonnaise
- 2 teaspoon white vinegar
- 2 teaspoons Dijon mustard
- ¼ teaspoon coarse Kosher salt
- ⅛ teaspoon ground white pepper
- 2 tablespoons taco meat (, cooked)
- 2 tablespoons queso fresco (, crumbled)
- Pinch of smoked paprika
- 1 strip smoked salmon (lox)
- 1 chive (, snipped)
- 1 tablespoons capers (, drained)
- 1 tablespoons pickled red onion
- 4 shrimp (, cooked)
- 1 tablespoons blue cheese crumbles
- 1 cornichon (, thinly sliced)
- 1 tablespoons bacon (, crumbled)
- 1 tablespoons potato sticks
- El Yucateco Hot Sauce
Instructions
- Prepare your hard-boiled eggs: Place eggs in a single layer in a saucepan, cover with an inch of water, and bring to a boil. Cover, remove from heat, and let sit for 12 minutes. Transfer to an ice bath to cool completely.
- Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl. Arrange the whites on a serving platter.
- To the yolks, add the mayonnaise, white vinegar, Dijon mustard, salt, and white pepper. Mash and mix until very smooth.
- Divide the yolk mixture evenly into three small bowls. These will become your three filling bases.
- For Taco Eggs: To the first bowl of yolk mixture, fold in the cooked taco meat. Spoon this filling into 8 egg white halves. Top with crumbled queso fresco, a drizzle of El Yucateco Hot Sauce, and a pinch of smoked paprika.
- For Lox Eggs: To the second bowl of yolk mixture, fold in the snipped chives. Spoon this filling into 8 egg white halves. Top each with a small piece of smoked salmon, 2-3 capers, a few strands of pickled red onion, and a final dot of El Yucateco Hot Sauce.
- For Buffalo Shrimp Eggs: To the third bowl of yolk mixture, fold in the blue cheese crumbles. Spoon this filling into the final 8 egg white halves. Top each with half of a cooked shrimp, a slice of cornichon, crumbled bacon, a few potato sticks, and a generous drizzle of El Yucateco Hot Sauce.
- Serve your Spicy Deviled Egg Flight immediately.
Variations
- Style Swap: Pipe the yolk fillings using a star tip for an elegant presentation instead of spooning.
- Platter Theme: Serve each flavor on its own small plate or slate to emphasize the “flight” concept.
- Heat Adjustment: Serve the El Yucateco Hot Sauce on the side in small dishes for dipping, allowing guests to control their preferred spice level.
- Bite-Sized: For a cocktail party, use quail eggs to create a mini, single-bite flight.
Tips for Success
- For perfectly centered yolks, gently roll your raw eggs on the counter before boiling to loosen the inner membrane.
- Ensure your hard-boiled eggs are completely chilled before peeling; this makes the process cleaner and prevents the whites from tearing.
- To achieve the smoothest filling, press the yolk mixture through a fine-mesh sieve or use a food processor.
- Prep all your toppings before you start assembling to make the process quick and organized.
Storage & Reheating
Store assembled deviled eggs in a single layer in an airtight container in the refrigerator for up to 24 hours. For best results, store toppings like potato sticks and bacon separately and add them just before serving. Deviled eggs are served cold and should not be reheated.
FAQ
Can I make the deviled egg filling ahead of time?
Yes, you can prepare the yolk mixture (through step 3) and store it, covered, in the fridge for up to 2 days. Keep the egg whites in a separate container and assemble no more than a few hours before serving.
What’s the best way to peel hard-boiled eggs easily?
Start with older eggs (1-2 weeks old) and shock them thoroughly in an ice bath. Crack the shells all over and peel under cool running water to help loosen the shell.
I don’t have ground white pepper. Can I use black pepper?
Yes, you can substitute an equal amount of freshly ground black pepper. The flavor will be slightly more pronounced, and you’ll see tiny black specks in the filling.
Can I use a different hot sauce?
While El Yucateco is specified for its distinct flavor and heat, you can substitute your favorite hot sauce. Keep in mind the flavor profile (e.g., vinegar-based, smoky) will change the final taste.
What type of taco meat should I use?
Use a simple, well-seasoned ground beef or turkey taco meat. Ensure it’s finely crumbled and fully cooled before folding it into the yolk mixture.
My filling is too thick. How can I thin it?
Add a small amount of extra mayonnaise or a teaspoon of buttermilk, mixing until you reach your desired consistency.
