Beth Dooley | Star Tribune (TNS)
Deviled eggs — the favorites of church suppers and potlucks — may seem old-fashioned, but when served at a fancy cocktail party, those eggs vanish long before the appetizers. You’ll be hard-pressed to find a leftover deviled egg.
The cooking term “deviled” was first used in the 18th century to describe spicy foods. However, the specifics of what to fill the eggs with is up to the person making them. Those simple eggs are neutral and can fit various flavors — smoked, pickled, herb-filled and, of course, spicy. A good deviled egg is more than just its components combined.
If you end up with too many Easter eggs, try experimenting with a variety of fillings. The eggs are already cooked and easy to fill. I like to make a large amount of a fairly simple filling, then adjust small quantities with different flavors to fill different eggs.
There are many theories about the best way to hard boil eggs. Here is my basic method: Place the eggs in a pot with enough water to cover them by at least four inches. Put the pot over high heat, bring to a low boil, cook the eggs for 10 minutes; then with a slotted spoon, remove the eggs to an ice bath to cool for at least 5 minutes. Instant Pot users swear by the “5-5-5″ method: 5 minutes on high pressure, 5 minutes of natural release, and 5 minutes in an ice bath.
Peeling the shells can be difficult. It helps to gently crack the shell all over, then run cold water over the egg while peeling it. This seems to help the shell more easily come off. Once the eggs are peeled, use a sharp knife to slice them horizontally. Use a teaspoon to gently remove the yolks, and pile them into a bowl for the base.
There is uncertainty about what fat is best to enhance the filling and improve the flavor. Mayonnaise is essential, and some cooks add a small amount of cream cheese or yogurt, too. Some cooks prefer a smooth, velvety filling and choose to use the food processor. But if you like a few lumps, use a fork to mash the yolks with the mayonnaise.
The excitement lies in deciding what comes next. Here you’ll find a range of options — from smoked salmon to salsa, pickled beets to pickled okra — for different fillings that can be salty, tangy, savory or spicy. Taste, adjust, taste again. You won’t go wrong. The only mistake is not making enough.
Traditional Deviled Eggs
Makes 24 halves.
Here is my preferred traditional deviled egg recipe. Be sure to use a good mayonnaise (i.e. Duke’s) for the filling. These are great on their own, but also can be the base for a range of different options. Just season to taste and use whatever you have on hand.
- 12 hard-cooked eggs
- 1/3 c. mayonnaise
- 2 tsp. Dijon mustard, to taste
- Salt and freshly ground black pepper, to taste
- Dusting of paprika for garnish
Directions
Cut the eggs in half horizontally; carefully remove the yolks and place in a bowl. Set the whites aside.
Using a fork, mash the egg yolks with the mayonnaise until the mixture is creamy but a few lumps remain. Stir in the mustard. Season to taste with salt and freshly ground black pepper. For the most classic deviled eggs, simply scoop the filling back into the egg whites and garnish with the paprika. Or, create your own variations. Here are a few ideas.
Deviled egg variations
Mexican: Season with a bit of fresh lime juice and a little Tajin seasoning, to your liking. Garnish with a sprinkle of Tajin.
Moroccan: Season with Za’atar and ground cumin; add chopped parsley and grated lemon zest as garnish.
Miso Sriracha: Season with miso to your liking and garnish with a drizzle of Sriracha.
Pickled: Mix in chopped pickled okra or chopped dill pickles and garnish with sliced pickle or pickled okra.
Smoked Salmon: Mix in flaked smoked salmon and prepared horseradish and garnish with capers.
Prosciutto: Mix in chopped prosciutto and garnish with more prosciutto.
Pickled Beet: In a covered container, soak the hard boiled, peeled eggs in pickled beet juice in the refrigerator overnight. Remove and discard the beet juice and garnish with chopped pickled beets.
Spicy and Corny: Mix in corn salsa and garnish with chopped cherry tomato.
Tex-Mex: Mix in chopped avocado, chili powder, a bit of lime juice and garnish with chili powder.
Asian Peanut: Mix in spicy peanut sauce and garnish with chopped peanuts and chopped cilantro.
Roasted Pepper: Mix in chopped roasted red peppers, a shot of hot sauce and garnish with chopped mint.
Beth Dooley is the author of “The Perennial Kitchen.” Find her at bethdooleyskitchen.com.
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