Lately, I’ve really been into making deviled eggs for parties. Deviled eggs are great for parties because a) eggs are inexpensive, b) they’re delicious, c) people think you’re fancy, and d) when you pipe something, people find it super cool.
Just in case you’re wondering, the word “deviled” is a general term for foods made with spicy ingredients. In this case, the “devil” would be paprika and Dijon mustard.
The recipe I’m posting is a general guide. Feel free to swap different spices to see which flavor pairings you like the best. Next time, I might try adding some wasabi or curry powder.
Recipe: Deviled Eggs
Makes 24 deviled eggs
1 dozen extra large eggs (preferably not fresh, a week old would be best)*
1/2 cup of mayonnaise
1/2 teaspoon of dried dill
1.5 teaspoon of Dijon mustard
Dash of paprika
Fresh cracked pepper
1 stalk of scallion or chive (for garnish)
6 strips of cooked bacon (optional)
Equipment: Large pot, medium sized bowl, knife, piping pastry bag (or Ziplock bag), scissors
*Lay your egg on its side overnight on a tray in the fridge to get the yolks stay in the middle. You know, for aesthetic purposes.
1. Carefully place eggs in a large pot (so they don’t break). Cover with cold water, enough to cover the eggs by 1 inch.
2. Cover the pot and bring to a boil over high heat. After about 6 minutes, turn off the heat.
3. Let the pot stand, covered, for 30 minutes. (If using bacon, simply cook bacon on a skillet, then crumble over the top).
4. Once cooled, place eggs in a large bowl filled with cold water and ice. Wait about 10 minutes, then peel the eggs.
5. Slice each egg in half, lengthwise. Remove the yolk and place in a bowl. Set aside the egg whites.
6. In the bowl, mix egg yolks, mayo, dill, mustard, salt and pepper together until creamy. Adjust seasonings to your taste.
7. Place egg whites on a tray, with the circle facing up. Add egg yolk mixture into piping bag (if using a Ziplock bag, cut off a corner) and pipe until filled.
8. Carefully sprinkle paprika on each egg. Hold the scallion or chive above each egg, and make thin slices with the scissor for decorating.