Deviled eggs know no single season or demographic. They are blissfully democratic appetizers.
In the same category as pigs in a blanket: everyone is happy to see them, sophisticated people shed their cool. You can’t be annoyed when there are deviled eggs around; it would be like being irritated in the presence of a puppy or a rainbow.
I have added all sorts of extra ingredients to deviled eggs over the years. Cumin, goat cheese, avocado, za’atar, lemon, capers. I have topped them with all kinds of extras: minced jalapenos, crumbled cooked bacon (delicious), sprigs of fresh herbs, sesame seeds and so on.
But in the end, we all come back to the basic deviled egg. It’s like how you might admire someone you love all done up in a fancy outfit, but then remember you really like them best in a T-shirt and broken-in jeans.
In other news, I have finally learned the best way to peel egg shells easily, and also to get a perfectly cooked yolk, without that unattractive green ring. If that’s not a kitchen game changer, I don’t know what is.
CLASSIC DEVILED EGGS Makes: 24 deviled egg halves Servings: 12 Time: 40 minutes start to finish
1 dozen large eggs
1/3 cup mayonnaise
2 teaspoons Dijon mustard
A few dashes of hot sauce to
taste, such as Tabasco or Sriracha
1 tablespoon finely minced
Kosher salt and freshly ground
black pepper to taste
Paprika or minced chives for
Bring to a boil over high heat
a large saucepan of water about 3
inches deep (enough to cover the
eggs, remembering the water will
rise when the eggs are added).
One by one, lower the eggs into the
boiling water, using a small ladle
or tablespoon to place them gently
on the bottom of the pot. Allow the
water to boil for 30 seconds, then
remove from the heat, cover, and
let the eggs sit in the hot water for
While the eggs are sitting in
the hot water, fill a large bowl
with water and a copious amount
of ice. After 10 minutes, drain the
eggs and transfer them to the ice
bath for about 10 minutes. Remove
them from the ice bath; they will
be cooled but not completely. Tap
them lightly on the counter in several places, and give them a quick
roll to crackle up the shells; then
peel carefully. Another tip for easy
egg-peeling is to do it while they
are submerged in water.
Cut the eggs in half lengthwise.
Carefully remove all of the yolks
into the bowl of a food processor
(or a medium-size mixing bowl),
making sure to keep the white
parts intact. Place the egg whites
on a serving platter, scoop side up.
Add the mayonnaise, Dijon
mustard, hot sauce, shallot, salt
and pepper to the yolks. Pulse the
mixture if you want it to be a bit
coarse, or let it run if you are looking for super-smooth. Or, if you
prefer, mash in a bowl with a fork
until smooth and well blended.
For the most elegant deviled
eggs, transfer the filling to a pastry
bag with a large-opening tip if you
have it, and pipe it in decoratively.
Or, for a fast, easy and still pretty
way to fill deviled eggs, fill a sturdy
zipper-top bag with the yolk mixture, cut a small hole in one corner
and squeeze the mixture into the
whites. Or simply scoop the filling
into the egg whites with a spoon,
which is functional and efficient,
if not as showy. Whatever works.
Sprinkle the eggs with paprika.
You can make these several hours
ahead and store them in the fridge
loosely covered with plastic wrap.
Nutrition information per
serving: 121 calories; 89 calories
from fat; 10 g fat (2 g saturated; 0
g trans fats); 189 mg cholesterol;
201 mg sodium; 1 g carbohydrate;
0 g fiber; 1 g sugar; 6 g protein.
Katie Workman has written two
cookbooks focused on easy, family friendly cooking, “Dinner Solved!”
and “The Mom 100 Cookbook.”