Mary Berg’s Deviled Eggs 3 Ways | The Good Stuff with Mary Berg
Recipes in this Video
Originating from Italy, deviled eggs have been adapted into various styles, including the beloved Carbonara. This dish combines the creamy, savory elements of traditional Carbonara with the classic deviled egg, making it a popular appetizer at gatherings. The salty bacon and rich cheese create a delightful twist that appeals to both Italian cuisine lovers and deviled egg fans alike. Today, variations abound, with many incorporating different ingredients to suit personal tastes.
Ingredients
- ●eggs
- ●mayonnaise
- ●mustard
- ●bacon
- ●parmesan cheese
- ●black pepper
- ●salt
- ●chives
Instructions
- 1Boil eggs in water for 10-12 minutes until hard-boiled.
- 2Cool eggs in ice water for 5 minutes to stop cooking.
- 3Peel eggs and slice them in half lengthwise.
- 4Remove yolks and place them in a mixing bowl.
- 5Add mayonnaise, mustard, and black pepper to the yolks.
- 6Mash the yolk mixture until smooth and creamy.
- 7Chop bacon into small pieces and fold into the yolk mixture.
- 8Spoon or pipe the yolk mixture back into the egg whites.
- 9Sprinkle grated parmesan cheese on top of each filled egg.
- 10Garnish with chopped chives and additional black pepper before serving.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while maintaining creaminess
bacon
Healthier: turkey bacon
Cheaper: ham
Turkey bacon is lower in fat, while ham is a cost-effective protein option.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated cheddar
Nutritional yeast offers a cheesy flavor with fewer calories.
Techniques
Equipment
Also Known As
Ingredients
- ●6 large eggs
- ●2 tbsp harissa paste
- ●3 tbsp mayonnaise
- ●1 tsp Dijon mustard
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp fresh lemon juice
- ●1 tbsp chopped fresh parsley (for garnish)
Instructions
- 1Place the eggs in a saucepan and cover them with cold water.
- 2Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 12 minutes.
- 3After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes.
- 4Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- 5Add the harissa paste, mayonnaise, Dijon mustard, salt, black pepper, and lemon juice to the yolks. Mash together until smooth and well combined.
- 6Spoon or pipe the yolk mixture back into the egg white halves.
- 7Garnish with chopped fresh parsley before serving.
Equipment
Ingredients
- ●6 large eggs
- ●1/4 cup sour cream
- ●2 tbsp mayonnaise
- ●1 tsp Dijon mustard
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup finely chopped green onions
- ●1 tsp white vinegar
- ●Paprika for garnish
Instructions
- 1Place the eggs in a saucepan and cover them with cold water.
- 2Bring the water to a boil over medium-high heat.
- 3Once boiling, cover the saucepan, remove it from heat, and let it sit for 12 minutes.
- 4After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes.
- 5Peel the cooled eggs and slice them in half lengthwise.
- 6Remove the yolks and place them in a mixing bowl.
- 7Add sour cream, mayonnaise, Dijon mustard, salt, black pepper, and white vinegar to the yolks. Mash until smooth and well combined.
- 8Fold in the chopped green onions.
- 9Spoon or pipe the yolk mixture back into the egg white halves.
- 10Sprinkle with paprika for garnish and serve.
Equipment
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