Ingredients
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12 large eggs
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6 tbsp mayonnaise, divided
For Mexican Street Corn Deviled Eggs;
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1 tsp olive oil
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1/4 cup frozen corn kernels, thawed
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Pinch chili powder, plus more to garnish
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1 lime
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Heaping 1/2 tsp Dijon mustard
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1 tbsp Cotija cheese or feta cheese, plus more to garnish
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Cilantro leaves, to garnish
For Bloody Mary Deviled Eggs;
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2 tsp finely chopped jarred sundried tomatoes in oil
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1/2 tsp lemon juice
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1/4 tsp horseradish
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1/4 tsp Worcestershire sauce
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1/4 tsp celery seeds
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1/4 tsp hot sauce (optional)
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Celery leaves, to garnish
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Sliced green olives, to garnish
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Cornichons, to garnish
For Spicy Ranch Deviled Eggs;
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Heaping 1/2 tsp ranch dressing & dip mix
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Heaping 1/2 tsp Tabasco sauce
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Pinch cayenne powder (optional)
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Chopped chives, for garnish
Steps
1
Place the eggs in a large pot and add enough cold water to cover by 2 inches. Bring to a boil on high. Immediately remove from heat and cover with lid. Let stand 12 min. Drain and rinse eggs with cold water until cool. Peel eggs and cut in half lengthwise.
For Mexican Street Corn Deviled Eggs;
1
In a small skillet, heat the oil on medium-high. Add the corn and chili powder. Season with salt and pepper. Cook 4–5 min., until warm, stirring frequently. Set aside 1 tbsp corn for garnish.
2
Into the bowl of a food processor, grate 1/8 tsp zest from the lime and squeeze 1 tsp juice. Scoop 4 yolks into a medium bowl. Add 2 tbsp mayonnaise, Dijon, cheese, and remaining corn. Season with salt and pepper. Pulse until mixture is mostly smooth. Transfer mixture to a resealable gallon-size bag.
3
Arrange egg whites on a platter. With kitchen shears, snip off corner of bag. Pipe mixture into egg whites. Garnish with the cilantro, Cotija, reserved corn, and an extra dash of chili powder, if desired.
For Bloody Mary Deviled Eggs;
1
Scoop 4 yolks into a medium bowl. Add 2 tbsp mayonnaise, sun-dried tomatoes, lemon juice, horseradish, Worcestershire, celery seeds, and hot sauce (if using). Season with salt and pepper. Using a fork, mash until yolk mixture is smooth. Transfer mixture to a resealable gallon-size bag.
2
With kitchen shears, snip off corner of bag. Pipe mixture into egg whites. Garnish with the celery leaves, olives, and/or cornichons.
For Spicy Ranch Deviled Eggs;
1
Scoop 4 yolks into a medium bowl. To yolks, add 2 tbsp mayonnaise, 2 tsp water, ranch mix, Tabasco, salt, and pepper. Use a fork to mash yolks until mostly smooth. Transfer mixture to a resealable gallon-size bag.
2
With kitchen shears, snip off corner of bag. Pipe mixture into egg whites. If desired, dust the eggs with cayenne powder for more heat. Sprinkle chives over eggs.
