Everyone loves deviled eggs. They’re classic comfort food, and perfect for parties – you don’t need to worry about keeping them hot or cold, and they’re gone almost as quickly as you can get them out. A classic deviled egg is more or less the same whether you get the recipe from Martha Stewart, Food Network or Gourmet – what you do with the blank canvas is up to you.
To fancy up your deviled eggs, add some crumbled smoked salmon, a pinch of curry powder, dab of wasabi or finely chopped olives or gherkins to the filling, or spice them up by using smoked paprika or cayenne pepper overtop. Or dress them up with a dab of caviar or finely chopped green onions or chives.
Another tip: the fresher your eggs, the harder they’ll be to peel once boiled. (Not to encourage you to use old eggs, but just a heads up! Some time in the fridge isn’t always a bad thing.)
Classic Deviled Eggs
1 dozen eggs
1/2 cup mayonnaise (lighten them by using half mayo, half plain yogurt or light sour cream)
1 tsp. lemon juice
1/2 tsp. grainy mustard or 1/4 tsp. mustard powder
salt & pepper, to taste
paprika, for garnish
Arrange eggs in single layer in a large, deep pot; cover with cold water by about an inch. Cover and bring to boil. Immediately remove from heat; let stand, covered, for 20 minutes. Drain and run cold water over eggs to cool them down. (You can do this ahead of time and keep boiled eggs in the fridge until you need them.)
Gently tap eggs on the counter to crack their shells; peel off shells. Cut eggs in half lengthwise; scoop yolks into bowl. Set whites on serving platter; set aside.
Mash together the egg yolks and remaining filling ingredients. Spoon into the egg whites or into an icing bag fitted with a star tip or into a zip-lock baggie and snip off a corner; pipe into the egg whites. Sprinkle with paprika and serve. Makes 24.
Photo credit: istockphoto/budgaugh