Deviled eggs are one of my most favorite edible-I love them so much that they inspired the name of this blog! I try to make them for almost every party I throw, but particularly in the summertime, when they never fail to compliment any barbecue or picnic spread. I mean, what’s not to like?
You can hold them in your hand while balancing a drink or badminton racquet in the other.
They’re filled with a creamy concoction of eggs, condiments, herbs, and spices.
You can make them in advance.
And they’re adorable.
On occasion, I’ve been tempted to make them for a non-festive occasion—you know, just to snack on and not share with anyone—but that just seems too decadent (although the great Southern food writer Martha Hall Foose has a pan-fried deviled egg recipe that I would gladly eat any day of the week). Normally I like to make them the morning of the day when the shindig is occurring, then chill them in the fridge before serving. As you carry your platter of deviled eggs out the backdoor to the patio/yard/deck, there’s invariably an “ooooh, ahhhh” sound. And before you know it, they’re gone
So here’s the simplest version in the world for making them. Another part of the deviled egg’s charm is its versatility, so feel free to change the herbs, add chopped gherkins or capers, and go heavy on the heat.
Recipe for Devil & Egg Deviled Eggs
Bring a pot of water to a boil and gingerly add one dozen large eggs. Cook the eggs for 10 minutes then remove them from the pot and place them in a colander under cold running water to cool down. One by one, tap the eggs with the back of a spoon to crack the shells and peel them. With a sharp knife cut each egg in half, then scoop out the yolks and place in a medium-sized bowl. To the egg add: 1/2 cup mayonnaise; a heaping tablespoon of traditional dijon mustard; another heaping tablespoon of whole grain dijon mustard; a handful of parsley, finely chopped; a drizzle of olive oil; salt and pepper. Mash everything together with a fork to combine. Taste for seasonings. Using a small spoon, fill each egg with the yolk mixture. Top each with a dot of hot sauce or sriracha, if you like. Enjoy.
