Whenever I bring deviled eggs to a party, they are always snapped up right away. And while I ADORE the traditional deviled egg recipe, I wanted to experiment with some different flavors. I was so happy with how they came out. Not only are they picture-perfect *wink* the depth of flavor added by sweet, juicy apples, herb-y rosemary, and salty sunflower seeds was to die for. This recipe quickly became my most requested side for a party!
And the textures! I loved having the crisp apple pieces and seeds to vary a usually smooth appetizer.
Angel of an Appetizer
One of the reasons I frequently return to deviled eggs is because they are so quick and easy. Once the eggs are boiled, you just mix everything together and pipe it into the egg whites! They also keep when made ahead of time (a life-saver for party planning).
We always have eggs in the house. We have a couple of friends with chickens so we are always in good supply. And the rest of the ingredients are things I already have on hand. Ground mustard, mayonnaise, and vinegar are the essential ingredients to call it a deviled egg, and then you can add in all sorts of things, depending on what you have around.
Rosemary and apples are one of many flavor combos I've tried. They have all had their pros and cons, but I landed on this one as a recipe to stick with.
Deviled Eggs: Hard Boiling Tips
Before I had made deviled eggs for the first time, I was a little leary. I couldn't perfect the hard boiled egg. I was dreading peeling off pieces of shell and presenting hideous pockmarked egg whites!
Here are some tips to get the perfect hard boiled egg every time.
- First, place your eggs in a single layer in a large saucepan or pot. Cover them with cool water so there is an extra inch of water above them.
- Next, bring the water to a rolling boil over high heat. As soon as the water reaches that rolling boil, remove the saucepan from the heat, cover, and let sit for 15-18 minutes depending on the size of your eggs.
- Drain the hot water from the pan, replacing it with cold water. Add ice. Let the eggs sit until cool, another 5-10 minutes.
- When you go to peel the eggs, the shells will come off in 2 or 3 large pieces and your egg whites will be nice and smooth! You are prepared for successful deviled eggs!
Tell me about you!
Where do you bring plates of deviled eggs? Do you have a secret family recipe, or do you stick to the tried and true? I'd love to hear about your experiences in the comments below.
Looking for other egg-cellent activities? Check out my Natural Egg Dying tutorial!
Knowing me, I won't wait until I have a party until I make this tasty treat again. Sometimes you just have to have deviled eggs for Sunday brunch. So don't wait for a special occasion, create one!
-Jena
Apple Rosemary Deviled Eggs
Ingredients
- 6 Hard-boiled eggs (use extra large)
- 1/4 cup Mayonnaise
- 1 tsp Ground Dijon mustard
- 1 tbsp Rosemary fresh, finely chopped
- 1 tsp Apple cider vinegar
- Salt and pepper to taste
- 1/4 cup Honeycrisp apple finely chopped
- Paprika for garnish
- 3 sprigs Rosemary sprigs for garnish
- Shelled sunflower seeds for garnish
Instructions
- Cut eggs in half lengthwise an remove the yolks. Set whites aside.
- In a small bowl, mash egg yolks with a fork. Combine yolks with mayonnaise, mustard, rosemary, apple cider vinegar, and salt & pepper to taste.
- Stir in chopped apples.
- Pipe the egg mixture into the egg white halves. Sprinkle with paprika and sunflower seeds and top with fresh rosemary.
- Cover and chill until served.
Notes
- These are great to make ahead and chill untill ready!
- Feel free to add more rosemerry to taste! I think the flavor here is wonderful!
- chop apples as one on the last items to add to the mix so they dont brown. If you already did them first coat the apples with lemon juice to stop the browning. (this will alter the falvor a little)
- First, place your eggs in a single layer in a large saucepan or pot. Cover them with cool water so there is an extra inch of water above them.
- Next, bring the water to a rolling boil over high heat. As soon as the water reaches that rolling boil, remove the saucepan from the heat, cover, and let sit for 15-18 minutes depending on the size of your eggs.
- Drain the hot water from the pan, replacing it with cold water. Add ice. Let the eggs sit until cool, another 5-10 minutes.
- When you go to peel the eggs, the shells will come off in 2 or 3 large pieces and your egg whites will be nice and smooth! You are prepared for successful deviled eggs!
Thank you very much for sharing, I learned a lot from your article. Very cool. Thanks.
You are my aspiration, I own few blogs and very sporadically run out from to post .
Can’t wait to try!
It may seem like an unlikely combination of ingredients, but the flavors dance on your tastebuds and leave you wanting more!!
Best thing ever. I love me some deviled eggs!