Oh my goodness, let me tell you about my absolute favorite twist on a classic appetizer: Deviled Eggs with Scallops! Now, I know what you might be thinking—deviled eggs are already a crowd-pleaser, so why mess with perfection? But trust me, once you add those tender, sweet scallops, it elevates the dish to a whole new level of deliciousness. I first tried this at a friend’s brunch, and I was blown away by how the creaminess of the egg yolks paired so beautifully with the rich flavor of the scallops. It was a game changer! Now, I find myself making these for every gathering, and they never fail to impress. So, if you’re looking for a fun and savory twist on the traditional deviled egg, you’re in the right place!

Ingredients for Deviled Eggs with Scallops

Alright, let’s gather everything we need for these scrumptious Deviled Eggs with Scallops! You’ll find that it’s super simple—just a handful of ingredients that come together beautifully. Here’s what you’ll need:

• 6 large eggs: The stars of our show! Make sure they’re fresh for the best flavor.
• 1/4 cup mayonnaise: This adds that creamy richness we all love. I prefer using a good quality mayo; it really makes a difference!
• 1 teaspoon Dijon mustard: Just a touch for a little zing! It perfectly complements the scallops.
• Salt to taste: Don’t be shy here—seasoning is key!
• Black pepper to taste: Freshly ground if possible, for that extra kick.
• 1/2 cup cooked scallops, chopped: Make sure they’re tender and flavorful; this is where the magic happens!
• 1 tablespoon fresh chives, chopped: A sprinkle of fresh chives adds a nice pop of color and flavor.

And that’s it! Simple, right? Now, let’s get ready to whip these up!

How to Prepare Deviled Eggs with Scallops

Now that we’ve got our ingredients lined up, let’s dive into the fun part—preparing these delightful Deviled Eggs with Scallops! Don’t worry, I’ll guide you through each step so you can impress your friends and family with minimal fuss.

Hard Boiling the Eggs

First things first, we need to hard boil our eggs. I like to start by placing the eggs in a single layer in a saucepan and covering them with cold water—about an inch above the eggs works well. Then, bring that water to a gentle boil over medium heat. Once it starts bubbling, cover the pan and turn off the heat. Let the eggs sit for about 10-12 minutes. This method keeps them from getting that unsightly green ring around the yolk!

After the timer goes off, transfer those beauties to an ice bath. Just fill a bowl with cold water and ice, and let the eggs chill for about 5-10 minutes. This stops the cooking process and makes peeling a breeze. Trust me, you don’t want to skip this step!

Preparing the Filling

Once your eggs are cool, it’s time to peel them! Gently tap each egg on a hard surface and roll it to crack the shell, then peel under cool running water if you need a little help. Now, slice each egg in half lengthwise and pop those yolks into a mixing bowl. You want to get a nice, smooth filling, so add in the mayonnaise, Dijon mustard, and a pinch of salt and pepper. Mix it all together until it’s creamy and free of lumps. A fork works wonders for this!

Now comes the exciting part—fold in those chopped scallops and chives! I like to do this gently so you keep that lovely texture from the scallops. Taste the mixture and adjust the seasoning if you’d like; sometimes a little extra salt or pepper can make all the difference!

Assembling the Deviled Eggs

Alright, let’s fill those egg whites! You can use a spoon, but if you want to get fancy, a piping bag makes it so much easier and gives a lovely presentation. Just spoon or pipe the yolk mixture into the egg white halves, filling them generously. And hey, if you want to get creative, you can sprinkle some extra chives on top for a pop of color and flavor. Wow, your guests will be raving about these before they even take a bite!

Why You’ll Love This Recipe

• Unique flavor combination: The sweet, tender scallops paired with creamy egg yolks create a taste sensation that’s truly unforgettable!
• Quick preparation: With just a few simple steps, you can whip these up in about 25 minutes—perfect for last-minute gatherings!
• Appealing presentation: These deviled eggs look so beautiful on a platter! The vibrant green chives add a lovely touch, making them perfect for any occasion.
• Versatile appetizer: Whether it’s a brunch, picnic, or holiday party, these eggs fit right in and are always a hit.
• Seafood twist: If you love seafood, this recipe gives a delightful twist to the classic deviled egg that will impress any seafood lover.
• Make ahead option: You can prepare these a few hours in advance, making entertaining even easier!

Nutritional Information

Alright, let’s talk about the nutritional side of these delicious Deviled Eggs with Scallops! Now, keep in mind that these values are just estimates, but they’ll give you a good idea of what you’re getting with each tasty bite. Here’s the breakdown for one egg half:

• Calories: 100
• Fat: 7g
• Saturated Fat: 1.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 210mg
• Sodium: 150mg
• Carbohydrates: 1g
• Fiber: 0g
• Sugar: 0g
• Protein: 7g

So, there you have it! These deviled eggs might be a small bite, but they pack a flavorful punch while still being relatively light. Enjoy them guilt-free at your next gathering!

Tips for Success

Now that you’re all set to make these fabulous Deviled Eggs with Scallops, I want to share some tried-and-true tips to ensure your eggs turn out perfect every single time! Trust me, these little nuggets of wisdom will make a world of difference.

• Fresh Eggs Are Key: Always use fresh eggs for the best flavor and texture. Older eggs can be harder to peel, which can lead to a less-than-perfect presentation. If you can, use eggs that are less than a week old!
• Don’t Overcook the Eggs: Be mindful of your boiling time! Overcooking can result in rubbery whites and a greenish yolk. Follow the timing I mentioned earlier for perfectly cooked eggs.
• Chill Before Peeling: After boiling, the ice bath is your best friend! It makes peeling so much easier. If you find stubborn shells, try peeling them under running water—this helps separate the membrane from the egg.
• Mix for Smoothness: For the smoothest filling, I recommend using a fork or even a food processor to blend the yolks and other ingredients. No one wants a lumpy filling!
• Taste as You Go: Don’t forget to taste your yolk mixture before you fill the eggs! Adjust the seasoning to your liking. A little extra salt or a dash more mustard can really elevate the flavor.
• Garnish Creatively: A little garnish goes a long way! Not only do chives add flavor, but they make your deviled eggs look stunning. Feel free to get creative with other toppings, like smoked paprika or even a drizzle of hot sauce for a kick!
• Make Ahead: If you’re preparing for a party, these can be made a few hours in advance. Just cover them tightly with plastic wrap and refrigerate. They’ll still taste fresh and delightful!

With these tips in your back pocket, you’re ready to wow your guests with these delicious Deviled Eggs with Scallops! Happy cooking!

Variations on Deviled Eggs with Scallops

If you’re feeling adventurous, why not switch things up a bit with your Deviled Eggs with Scallops? There are so many fun variations to try, and each one can bring a unique twist to this classic appetizer. Here are some of my favorites:

• Smoked Salmon: Swap out the scallops for finely chopped smoked salmon. It adds a beautiful depth of flavor and pairs wonderfully with the creamy filling!
• Spicy Shrimp: Use cooked, chopped shrimp instead of scallops and add a little sriracha or hot sauce to the yolk mixture for a spicy kick. Your taste buds will thank you!
• Herbed Cream Cheese: Replace the mayonnaise with herbed cream cheese for a richer, creamier texture. You can even whip in some fresh dill or basil for an extra flavor boost.
• Curry Powder: Add a teaspoon of curry powder to your yolk mixture for an exotic twist! The warm spices will elevate the dish and surprise your guests.
• Cheesy Deviled Eggs: Mix in some shredded cheddar or crumbled feta cheese with the yolk filling for a cheesy variation. It’s a comfort food favorite!
• Latin Flair: Incorporate some chopped jalapeños and cilantro into the filling for a zesty, south-of-the-border flavor. A squeeze of lime juice can brighten it all up!
• Avocado Twist: Mash half an avocado into the yolk mixture instead of mayonnaise for a creamy, dairy-free version that’s packed with healthy fats!

With these variations, you can easily customize your Deviled Eggs with Scallops to suit your mood or the occasion. So, don’t hesitate to get creative and make them your own! Happy experimenting!

Storage & Reheating Instructions

So, you’ve made a batch of these delightful Deviled Eggs with Scallops, and now you’re wondering how to store the leftovers? No worries! These little gems can be safely stored to enjoy later. Here’s how I do it:

• Refrigeration: If you have any leftovers, simply cover them tightly with plastic wrap or transfer them to an airtight container. They’ll keep in the fridge for up to 3 days. Just be sure to store them in a way that prevents them from getting squished—no one wants a messy egg!
• Serving Them Cold: These deviled eggs are best enjoyed chilled, so when you’re ready to serve, take them out of the fridge and let them sit for a few minutes at room temperature. This helps enhance their flavors a bit.
• Reheating Is Not Recommended: I should mention that reheating deviled eggs isn’t the best option. The texture of the eggs can change, and you’ll lose that lovely creaminess. I recommend enjoying them cold and fresh instead!

If you’re preparing for an event, you can make them a few hours ahead of time and store them in the fridge until you’re ready to serve. Just remember, the fresher, the better! Enjoy your tasty creations without worry!

FAQ About Deviled Eggs with Scallops

Can I use frozen scallops for this recipe?
While fresh scallops are ideal for the best flavor, you can use frozen scallops if that’s what you have on hand. Just make sure to thaw them completely and pat them dry before chopping to avoid excess moisture in your filling!

How can I make these deviled eggs spicier?
If you’re a fan of heat, you can add a pinch of cayenne pepper to the yolk mixture or even some diced jalapeños for a fresh kick! A drizzle of hot sauce on top just before serving also works wonders!

Can I prepare the filling in advance?
Absolutely! You can make the yolk filling a few hours ahead of time. Just store it in an airtight container in the fridge. When you’re ready to serve, fill the egg whites and garnish as usual. It’s a great time-saver!

What if I have leftover egg whites?
Don’t let those egg whites go to waste! You can use them in a variety of ways—try making mini egg white omelets, adding them to a frittata, or even whipping them up into meringues. The possibilities are endless!

Can I use a different type of seafood?
Definitely! This recipe is super versatile. You can swap out scallops for shrimp, crab, or even smoked salmon. Just adjust the seasoning to complement the seafood you choose. Get creative and enjoy!

Deviled Eggs with Scallops: 7 Irresistible Flavor Boosts

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• Author: Julia marin
• Total Time: 25 minutes
• Yield: 12 servings 1x
• Diet: Gluten Free

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Description

Deviled eggs topped with scallops for a savory twist.

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Ingredients

Scale 1x2x3x

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• Salt to taste
• Black pepper to taste
• 1/2 cup cooked scallops, chopped
• 1 tablespoon fresh chives, chopped

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Instructions

1. Hard boil the eggs and let them cool.
2. Peel the eggs and cut them in half lengthwise.
3. Remove the yolks and place them in a bowl.
4. Add mayonnaise, mustard, salt, and pepper to the yolks. Mix until smooth.
5. Fold in the chopped scallops and chives.
6. Fill the egg whites with the yolk mixture.
7. Garnish with extra chives if desired.

Notes

• Use fresh scallops for better flavor.
• Adjust seasoning to your preference.
• Can be made a few hours in advance and refrigerated.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Boiling and mixing
• Cuisine: American

Nutrition

• Serving Size: 1 egg half
• Calories: 100
• Sugar: 0g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 7g
• Cholesterol: 210mg

Keywords: Deviled Eggs, Scallops, Appetizer, Seafood