Something simple, delicious about basic deviled egg

Bedeviled by an egg rut? Try these new beguiling takes.

McClatchy Newspapers

Deviled eggs scream of childhood summers, of picnics at the beach, lazy cookouts in the back yard, sunset snacks on the balcony or patio.

There’s something simple and delicious about the basic deviled egg with its mash of yolk, mustard, mayo and paprika.

But, let’s admit it: We’re kids no more. Basic can be yummy, true, but it can get rather boring, too.

Three creative chefs pitched in to inject a new, more adult zip into the stereotypical stuffed eggs. Some of their twists are so devilishly delicious that these eggs will be welcome even at church suppers on Sunday.

HOW TO HARD-COOK AN EGG

Hard-cooking eggs is easy; try these instructions from the American Egg Board (aeb.org):

UPlace eggs in a single layer in a saucepan. Add water to cover by 1 inch.

UCover; quickly heat just to a boil. Turn off heat.

UIf necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, about 15 minutes for large eggs (12 minutes for medium, 18 for extra-large).

URun cold water over eggs or place them in ice water until completely cooled.

UTo remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell. Peel, starting at the large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.

UIn the shell, hard-cooked eggs can be refrigerated up to one week. Shelled, eggs should be eaten that day.

Executive chef Michael Paley of Proof on Main in Louisville uses pimenton, a smoked Spanish paprika, in these eggs.

DEVILED EGGS WITH HAM

Prep: 45 minutes Makes: 24 deviled eggs

12 hard-cooked eggs, peeled

3‚Ñ4 cup minced smoked ham

1‚Ñ4 cup each: minced shallots, Granny Smith apple

3 tablespoons mayonnaise

2 tablespoons minced cornichons

2 teaspoons Bourbon, optional

1‚Ñ2 teaspoon each: bittersweet pimenton, salt

1‚Ñ4 teaspoon freshly ground black pepper

1 cup shredded Bibb lettuce

1‚Ñ2 cup toasted pecans, crushed

Halve the eggs lengthwise. Scoop out yolks into a bowl; mix in ham, shallot, apple, mayonnaise, cornichons, Bourbon, pimenton, salt and pepper. Get the filling as smooth as possible without overbeating. Fill whites with the mixture. Garnish with lettuce and pecans.

Nutrition information: Per serving: 79 calories, 68 percent of calories from fat, 6 g fat, 1 g saturated fat, 111 mg cholesterol, 2 g carbohydrates, 5 g protein, 102 mg sodium, 0 g fiber.

From Cynthia Keller, chef/co-owner of Restaurant du Village in the tiny Connecticut town of Chester

DEVILED EGGS WITH SMOKED TROUT SALAD

Prep: 25 minutes Makes: 12 deviled eggs

6 hard-cooked eggs, peeled

6 ounces smoked trout, boned, shredded

1‚Ñ4 cup diced tomato

1 tablespoon each: sour cream, mayonnaise, minced fresh chives

11‚Ñ2 teaspoons lemon juice

1 teaspoon lemon zest

1‚Ñ2 teaspoon pepper

Dash hot sauce

Halve the eggs lengthwise, removing and reserving yolks. Place trout in a mixing bowl; add remaining ingredients; mix lightly with a fork.

Spoon filling into whites. Place a few yolks into a mesh sieve; garnish eggs by pressing yolks through sieve while holding it over the eggs.

Nutrition information: Per serving: 76 calories, 58 percent of calories from fat, 5 g fat, 1 g saturated fat, 118 mg cholesterol, 1 g carbohydrates, 7 g protein, 39 mg sodium, 0 g fiber.

Chef Norman Van Aken of Norman’s in Orlando seasons these eggs with his mojo spice mixture.

DEVILED EGGS WITH MOJO FRIED CHICKEN

Prep: 40 minutes Makes: 16 deviled eggs

6 cloves garlic, minced

1 Scotch bonnet chili, seeds discarded, minced

11‚Ñ2 teaspoons salt

2 teaspoons whole cumin seeds, toasted

1 cup olive oil

1‚Ñ3 cup sour orange juice

2 teaspoons Spanish sherry vinegar

1‚Ñ2 teaspoon freshly ground pepper

1‚Ñ4 cup leftover fried chicken, skin left on, finely shredded

8 hard-cooked eggs, peeled

2 tablespoons each: mayonnaise, minced onion

11‚Ñ2 tablespoons hot and sweet pickles, diced

1‚Ñ2 tablespoon Dijon mustard

3 dashes hot sauce

For mojo, mash garlic, chili, 1‚Ñ2 teaspoon salt and cumin with mortar and pestle. Scrape into a bowl. Heat oil in a saucepan until fairly hot. Pour oil over mojo mixture; let stand 10 minutes. Whisk in the juice and vinegar. Season with 1‚Ñ2 teaspoon salt and 1‚Ñ4 teaspoon pepper. Mix chicken with 11‚Ñ2 tablespoons mojo in a small bowl.

Halve the eggs lengthwise. Remove yolks; mash them in a mixing bowl. Mix in mayonnaise, onion, pickles and mustard. Season with hot sauce, and remaining salt and pepper. Fold in chicken. Stuff whites with yolk mixture. Serve with mojo on the side.

Nutrition information: Per serving: 62 calories, 72 percent of calories from fat, 5 g fat, 1 g saturated fat, 108 mg cholesterol, 1 g carbohydrates, 3 g protein, 144 mg sodium, 0 g fiber