As any Southerner already knows, it isn’t Easter dinner down South if it doesn’t begin with deviled eggs.
Sure, they’re served around the globe, but as a Southerner born and bred, they hold a special place in my heart. Come Easter Sunday, there was always a place for them next to the ham and potato salad on my mother’s Easter buffet. Now, I continue that tradition myself. And while they may come in and out of “fashion,” they’ve never lost their front and center place on Easter tables across the country.
No matter how sophisticated your crowd claims to be, their posturing will go out the window the minute they see the egg plate. And if the deviled eggs are well made, the rest of the meal can be lackluster, and no one will care. Thank goodness.
Think of the recipe that follows as a base from which to evolve. No two cooks have ever made deviled eggs in exactly the same way, so don’t let yourself get too obsessed with reproducing your mother’s formula. Feel free to let evolution take its natural course: If you find you prefer a softer filling, add more mayonnaise or a splash of cream; if you like it to have more bite, up the mustard to Dijon, add some horseradish or cayenne, or use Wickles pickle relish - my favorite because it seems to add just the perfect bite to the yolk mixture. They’re also lovely with a teaspoon or two of curry powder mixed into them.
If you want to gussy them up, top them with sliced pimiento-stuffed olives, capers, slivers of country ham, lox or even fresh radish, or small cooked shrimp, caviar, or salmon roe. Or fold a quarter-cup of finely chopped ham, smoked salmon, sweet or dill pickles, or chopped olives into the filling - or whatever else (within reason) your imagination fancies.
But remember: They’re still just deviled eggs, not a canvas for your culinary ego or an advertisement of your so-called sophistication. Take the less-is-more approach. Simpler is easier and always seems to please the crowd the most.
And remember, peeling fresh eggs is almost impossible. Nine times out of 10, you’ll end up with divots all over your beautiful egg whites. You want your eggs to be at least two weeks old - preferably three or four. They’ll still be good as long as you’ve kept them refrigerated.
Classic Deviled Eggs
Using a clean pushpin or needle, gently prick each egg at the large end to help prevent the shell from cracking as its contents warms. Put them in a heavy-bottomed pan that will hold them in one layer and add enough cold water to cover them by one inch. Bring the water to a full boil over medium-high heat.
Cover the pan with a tight-fitting lid and remove it from the heat. Let it stand 10 minutes, drain and rinse the eggs under cold running water. Lightly tap the eggs on all sides to crack the shells, cover with cold water, and let stand for another minute or two before peeling them. Begin at the large end, where there’s usually an air pocket that will help you get the shell loose.
Cut the eggs in half lengthwise. Scoop the yolks into a mixing bowl. Set the whites, cut side up, on a deviled egg plate or platter. Roughly mash the yolks with a fork to the texture of coarse meal, then blend in the mayonnaise and mustard. Season to taste with salt and cayenne and beat until smooth. (You may do this step in the food processor; put the yolks in the work bowl that has been fitted with the metal blade. Pulse until they’re the texture of coarse meal, then add the mayonnaise, mustard, salt and cayenne and process until smooth.) If you’re adding other things, fold them in now.
Spoon or pipe the filling (using a pastry bag fitted with an open star tip) into the egg whites, mounding it up a little. Lightly dust the top with paprika or curry powder. They can be made several hours ahead; cover with something that will not touch the tops of the eggs and refrigerate until you are ready to serve them.
Sure, they’re served around the globe, but as a Southerner born and bred, they hold a special place in my heart. Come Easter Sunday, there was always a place for them next to the ham and potato salad on my mother’s Easter buffet. Now, I continue that tradition myself. And while they may come in and out of “fashion,” they’ve never lost their front and center place on Easter tables across the country.
No matter how sophisticated your crowd claims to be, their posturing will go out the window the minute they see the egg plate. And if the deviled eggs are well made, the rest of the meal can be lackluster, and no one will care. Thank goodness.
Think of the recipe that follows as a base from which to evolve. No two cooks have ever made deviled eggs in exactly the same way, so don’t let yourself get too obsessed with reproducing your mother’s formula. Feel free to let evolution take its natural course: If you find you prefer a softer filling, add more mayonnaise or a splash of cream; if you like it to have more bite, up the mustard to Dijon, add some horseradish or cayenne, or use Wickles pickle relish - my favorite because it seems to add just the perfect bite to the yolk mixture. They’re also lovely with a teaspoon or two of curry powder mixed into them.
If you want to gussy them up, top them with sliced pimiento-stuffed olives, capers, slivers of country ham, lox or even fresh radish, or small cooked shrimp, caviar, or salmon roe. Or fold a quarter-cup of finely chopped ham, smoked salmon, sweet or dill pickles, or chopped olives into the filling - or whatever else (within reason) your imagination fancies.
But remember: They’re still just deviled eggs, not a canvas for your culinary ego or an advertisement of your so-called sophistication. Take the less-is-more approach. Simpler is easier and always seems to please the crowd the most.
And remember, peeling fresh eggs is almost impossible. Nine times out of 10, you’ll end up with divots all over your beautiful egg whites. You want your eggs to be at least two weeks old - preferably three or four. They’ll still be good as long as you’ve kept them refrigerated.
Classic Deviled Eggs
- 1 dozen large eggs
- 1/2 cup mayonnaise, preferably
- homemade
- 1 Tbsp. prepared mustard (your choice)
- Salt and cayenne pepper, to taste
- 1-2 Tbsp. Wickles pickles relish (or
- your favorite sweet relish)
- Paprika or curry powder
Using a clean pushpin or needle, gently prick each egg at the large end to help prevent the shell from cracking as its contents warms. Put them in a heavy-bottomed pan that will hold them in one layer and add enough cold water to cover them by one inch. Bring the water to a full boil over medium-high heat.
Cover the pan with a tight-fitting lid and remove it from the heat. Let it stand 10 minutes, drain and rinse the eggs under cold running water. Lightly tap the eggs on all sides to crack the shells, cover with cold water, and let stand for another minute or two before peeling them. Begin at the large end, where there’s usually an air pocket that will help you get the shell loose.
Cut the eggs in half lengthwise. Scoop the yolks into a mixing bowl. Set the whites, cut side up, on a deviled egg plate or platter. Roughly mash the yolks with a fork to the texture of coarse meal, then blend in the mayonnaise and mustard. Season to taste with salt and cayenne and beat until smooth. (You may do this step in the food processor; put the yolks in the work bowl that has been fitted with the metal blade. Pulse until they’re the texture of coarse meal, then add the mayonnaise, mustard, salt and cayenne and process until smooth.) If you’re adding other things, fold them in now.
Spoon or pipe the filling (using a pastry bag fitted with an open star tip) into the egg whites, mounding it up a little. Lightly dust the top with paprika or curry powder. They can be made several hours ahead; cover with something that will not touch the tops of the eggs and refrigerate until you are ready to serve them.
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