Deviled eggs are the quintessential party food, popular since the fifties as an easy-to-make, inexpensive nibble. Made by unstuffing hard-boiled eggs, then mashing the yolks with mayo and mustard and re-stuffing the halves, a classic deviled egg recipe can be a blank canvas for all sorts of flavors – try adding chopped ham, sauteed spinach, flaked salmon… anything that goes well with eggs goes well in deviled eggs.
adapted from Gourmet, September 2005
12 large eggs
1/2 cup mayonnaise
2 tsp. smooth or grainy mustard
1/4 cup finely chopped sweet pickles
1/4 cup finely chopped celery
fresh Italian parsley or paprika, for garnish
Cover eggs with cold water by an inch or two and bring to a rolling boil. Reduce heat to low and cook eggs, covered completely, for 30 seconds. Remove pot from heat and let eggs stand in hot water, covered with the lid, for 15 minutes. Rinse eggs under cold water to stop them cooking.
When cool enough to handle, peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, pickles, celery, and salt and pepper to taste to yolks and stir with fork until combined well, then spoon into egg whites. Garnish with parsley or a sprinkle of paprika and serve. Serves 6-12.