Deviled eggs are one of my all time favorite party snacks. They are relatively healthy, naturally bite sized, and have so many different flavor variations. I once hosted a party with classic deviled eggs, truffled parmesan deviled eggs, and green curry deviled eggs. Although they were all good, the classic was everyone's favorite. That is the recipe I will share here, of course with suggested variations/ substitutions.
TIPS:
- Successfully peeling eggs is never a guarantee and I will not pretend to have a fool proof trick. I have noticed however, that fresh eggs are much harder to peel. I am always a proponent of farmers market/ local eggs but if you have the choice, store bought eggs actually peel a lot easier. Additionally, you can take a thumbtack and pierce the wide end of the egg before you boil. This trick allows for some water to come between the egg's membrane and the shell, giving you a cleaner peel. And don't forget to plunge your eggs into cold water as soon as you are finished cooking! This not only keeps them from over cooking but some claim it makes them easier to peel.
- In terms of the mechanics of actually filling your egg whites, I think the easiest (and cleanest) method is using a simple plastic Ziplock bag. Simply scoop all of your filling into the bag, seal it, cut a small hole in the corner of the bag, and then squeeze out through the hole.
- Surprisingly, deviled eggs are actually pretty portable. If you are bringing deviled eggs somewhere like a friend's house or a picnic, gently place all the whites (empty) in a Tupperware container and separately bring your Ziplock of filling. Then you can quickly pipe the filling in once you arrive! Top with a shake of paprika and you're done!
Ingredients:
(my deviled eggs will always be a function of what I have in my fridge, especially what herbs I have access to)
12 eggs, hard boiled
3 tbsp mayonnaise
1 tbsp Dijon mustard
5 shakes tabasco
1 splash pickle juice
1 tsp anchovy paste
juice of 1 lemon
1 small bunch dill, minced (other options for herbs include tarragon, sage, cilantro, even parsley not as much for flavor but for the little green flecks)
10ish chives or small scallions, finely chopped
salt, pepper, paprika
Method:
Hard boil your eggs, about 12 minutes. Above I discuss some tips for ensuring a clean peel like using store bought eggs, pricking your eggs before boiling, and shocking your eggs in cold water after you boil them.
Once your eggs are drained, place them back in the pot you used to boil and then shake vigorously from side to side. This will loosen the shells and make the whole peeling process much quicker.
Once peeled, using a sharp knife, slice your eggs in half longways. Place the empty white shells on a tray and collect all the yolks in a large bowl.
Combine yolks with mayonnaise, mustard, tabasco, pickle juice, lemon juice, anchovy paste, minced dill, and about half of your chives.
Use the back of a wooden spoon to combine the ingredients until you have no lumps. Add salt and pepper to taste.
Using a rubber spatula, transfer the mixture into a large Ziplock bag. Use scissors to cut off one corner of the bag, about 1/4 of an inch in.
Gently pipe your egg mixture into the white shells. You will inevitably have some left over so don't be shy about really filling those eggs.
Sprinkle paprika over the top and finish with chopped chives.
Variations:
In any DE recipe you must have 5 elements:
eggs, duh
a creamy element (in this recipe, mayonnaise)
an acid (in this recipe, lemon juice and pickle juice)
a spice element (in this recipe, tabasco and, to an extent, mustard)
spices and herbs (in this recipe, anchovy paste, dill, and paprika)
Understanding these elements will help you get really creative with your eggs. Here is a rough chart that shows just some of the fun you can have getting creative with these lil guys:
Happy deviling!
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