Deviled Eggs

Deviled eggs are crowd pleasers. Whether for a party, a dinner, or just to accompany drinks, you can’t go wrong serving these.

I like to spice up my recipes to keep my friends and family guessing about the ingredients. There are some constants however. Let’s start with those and then I’ll highlight a few favorite additions.

Traditional Deviled Eggs
Makes 3 eggs = 6 halves (for those of you who are mathematically challenged)
2 Tbsp mayo
3/4-1 Tbsp mustard
1 Tbsp diced red onion (I like onion, so I tend to use more)
2 Tbsp fresh parsley
Salt and pepper
Sprinkle of sweet paprika for the top

Note: figure out how tart you like your eggs by using more or less mustard (my favorite mustard right now is Lowensenf. It’s tart and has a slight kick, but it’s not overwhelming).

1. Boil your eggs until they are hard, I use one of those plastic eggs that tells you when they are done.
2. Remove the pan from the fire and when it has cooled down run the pan (with the eggs inside) under cool water so you can reach in and remove the eggs while they are still warm (please don’t burn yourself doing this). I like to serve my deviled eggs warm.
3. Cut your eggs in half.
4. Now gently remove the yolks into your food processor (or in a bowl where you will submerge your blender into your ingredients). I have a hand blender and an amazing cuisinart food processor which are necessities in my kitchen. I use them for many things, including blending the filling for my deviled eggs. The consistency of your deviled eggs matters, don’t let anyone tell you different.
5. Add your mayo, mustard, red onion, parsley, salt and pepper, and egg yolks into the blender/bowl.
6. Blend! Unplug and stick a spoon in or clean finger and taste. If they need more salt and pepper add it. If you need to neutralize the tartness add some mayo. Mayo is your friend in this recipe.
7. Once you’re satisfied with the flavor, spoon your filling into the whites. If you’re feeling fancy, you could use one of those pastry bags/icing squeezers. (Or, as my friend and colleague Dianna suggested, you can simply cut a small whole in a ziploc corner and use that – thanks D!) If you choose to do this, I would recommend placing your blended ingredients in the fridge to cool and harden them. Then use a spoon to scoop the filling into the sack. Try to fill your eggs right before your guests arrive, that way they will look and taste fresh.
8. Sprinkle the tops with sweet paprika and you’ll be set to serve! You may want to do a taste test before serving them to your guests. I’d recommend doing this with everything you cook, no matter how great your recipe. 😉

Remember, when mayo sits out it starts to congeal, you don’t want this. That’s why it’s important that you make these right before serving or keep them cool to avoid coagulation (love that word!).

You may want to make a few additions to the original recipe.Try mixing in 1 of these additions – it’ll spice things up!
-Two tbsp bacon (previously cooked) at the end, after you’ve blended the other ingredients.
-A tsp of curry powder and some finely diced raisins before blending.
-Dice up some fresh/canned jalapeños
-Blend in some capers
-Dice up some Kalmata olives
-Tsp or two of fresh lemon juice
-Substitute the parsley out for some fresh basil and/or dill.

As you can see from my photo, I also added half a slice of a family favorite Hungarian salami to each egg. It was a crowd pleaser if I may say so myself!

Rachel… I think about you every time I make these!! love you