Deviled Egg Flights - 3 Ways
Instead of the usual deviled egg routine, why not try a Deviled Egg Flight with three unique versions inspired by classic dishes: Eggs Benedict, Cajun Shrimp, and Caesar Salad.
Ingredients
For Caesar salad deviled eggs:
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 anchovy minced
- 1 small garlic clove minced
- 2 tablespoons Parmesan cheese grated
- 1/4 teaspoon worcestershire sauce
- 1/2 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Romaine lettuce, Parmesan cheese shavings and small croutons for garnish (optional)
For Cajun shrimp deviled eggs:
- 6 large eggs
- 12 small raw shrimp peeled and deveined, 51-60 size
- 1-2 teaspoons cajun seasoning to taste
- 1 tablespoon neutral cooking oil
- 2 tablespoons mayonnaise
- 1 tablespoon spicy brown mustard
- 1 green onion finely chopped
- 2 teaspoons pickled jalapeños finely chopped
- 1/4 teaspoon prepared horseradish
- Salt to taste
- Cajun seasoning for garnish
For eggs benedict deviled eggs:
- 6 large eggs
- 1/4 cup mayonnaise
- 3 slices of Canadian bacon finely diced
- 1 English muffin toasted
- 2 tablespoons butter melted
- 1 teaspoon lemon juice
- 1 egg yolk
- Pinch salt
- Pinch paprika or cayenne pepper
- 1 tablespoons fresh chives thinly sliced for garnish
Instructions
- Set your cold eggs in cold water in a pot and bring to a boil. Lower the heat, and let the eggs simmer for 10 minutes. When done, remove the eggs from the pot and set in a bowl of ice water to cool for 15 minutes.
- Peel the eggs. Cut them in half lengthwise.
- Pop the yolks out into a bowl. Set the egg whites on a platter.
For the Caesar salad deviled eggs:
- Mash yolks with a fork until crumbly, then mix in mayonnaise, anchovy, garlic, Parmesan, worcestershire sauce, lemon juice, Dijon mustard, salt and pepper.
- Transfer to a piping bag (or Ziploc with the tip cut off) and pipe into each egg white, slightly overfilling.
- Top with a small piece of romaine lettuce, Parmesan cheese shaving, and crouton.
For the Cajun shrimp deviled eggs:
- While the eggs cool, heat a skillet over medium heat. Add the oil. Once hot, sprinkle the shrimp with cajun seasoning and cook for 2-3 minutes per side, until opaque. Remove to a paper towel lined plate.
- Mash yolks with a fork until crumbly, then mix in mayonnaise, mustard, green onion, pickled jalapenos, and horseradish. Taste and season to your liking with salt.
- Transfer to a piping bag (or Ziploc with the tip cut off) and pipe into each egg white, slightly overfilling.
- Top with a shrimp and a dusting of cajun seasoning.
For the eggs benedict deviled eggs:
- Heat a skillet over medium-high heat. Add Canadian bacon and cook until crispy, about 3–4 minutes. Remove from heat and set aside.
- Mash yolks with a fork until crumbly, then mix in mayonnaise until smooth. Stir chopped bacon into the yolk mixture. Transfer to a piping bag (or Ziploc with the tip cut off) and pipe into each egg white, slightly overfilling.
- Cut English muffin into small croutons. Place one into the center of each egg.
- In a microwave-safe bowl, whisk lemon juice, egg yolk, salt, and paprika. Slowly whisk in melted butter until emulsified. Taste and adjust seasoning.
- Microwave for 10 seconds. Whisk again (a bit of curdling is fine—it smooths out).
- Drizzle sauce over eggs, sprinkle with chives, and serve immediately.
Nutrition
Calories: 217kcalCarbohydrates: 3gProtein: 13gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 291mgSodium: 368mgPotassium: 170mgFiber: 0.4gSugar: 0.5gVitamin A: 568IUVitamin C: 1mgCalcium: 64mgIron: 1mg
Tried this recipe?Let us know how it was!