DEVILED EGGS, THREE WAYS

Deviled Eggs, Three Ways image

Provided by Valerie Bertinelli

Time 40m

Yield 24 deviled eggs (12 servings)

Number Of Ingredients 20

12 large eggs, in their shells
Greens, for lining the serving platter
2 tablespoons mayonnaise
1 tablespoon capers, chopped, plus more for garnish
2 teaspoons spicy brown mustard
2 sweet gherkins, finely chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise
1 teaspoon prepared wasabi
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Pickled ginger, for garnish
3 cucumber slices, cut into quarters, for garnish
2 tablespoons mayonnaise
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds, plus more for garnish
1/2 small carrot, finely chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

For the hard-boiled eggs: Fill a large, deep saucepan with a tight-fitting lid with 2 inches of cold water. Place the eggs in it and bring to a boil over medium-high heat. Immediately turn off the heat and cover with the lid. Let sit for 12 minutes. Transfer to a colander and rinse under cold water.
Once cooled, peel the eggs and slice in half lengthwise. Scoop out the yolks and place 4 yolks in each of 3 bowls. Mash well with a fork.
Line a large serving platter with the greens.
For the pickles and capers: Add the mayonnaise, chopped capers, mustard and gherkins to one of the bowls of yolks and mash together until thoroughly incorporated. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with some capers and place on the platter.
For the wasabi and ginger: Add the mayonnaise and wasabi to the second bowl of yolks and mash together. Season with salt and pepper. Divide the filling among 8 egg halves. Top each with a slice of pickled ginger and a small piece of cucumber and place on the platter.
For the sesame carrot: Add the mayonnaise, sesame oil, sesame seeds and carrot to the remaining bowl of yolks and mash together. Season with salt and pepper. Divide the filling among the remaining 8 egg halves. Top each with more sesame seeds and place on the platter.