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Deviled Eggs

Summary

Yield
Servings
SourceTraditional
Prep time30 minutes
Region

Description

Lorna's Deviled Eggs

This homey treat is a fixture at church picnics and art-show receptions, but it deserves much broader appreciation. You'll notice when they are set out at an event, they're among the first dishes to disappear. 

I like to make these on rainy or snowy days when we plan to be in the house all day catching up on chores. These make an easy protein-based grazing lunch when you don't want to take time to sit at the table an noon. 

This is a dish that rewards creativity, and you keep an eye on balancing flavors, you can't really mess it up. Here's the version that Lorna likes. 

Ingredients

6eaEggs (hard-cooked)
3TMayonnaise
1⁄2tDijon mustard
1⁄2tCoarse Sea Salt
1tMinced Onion
1TDill Pickle Relish
1pnChervil, Dried (or parsley, or dill)
1tHungarian Sweet Paprika

Instructions

  1. Hard-boil the eggs, then cool them and remove the shells.
  2. With a sharp, wet knife, slice the eggs in half from the small end to the big end, so you get 12 equally-sized halves.
  3. Scoop out the yolks into a bowl and mash them with the remaining ingredients into a smooth paste.
  4. Use a spoon or scoop the yolk filling into a pastry bag and fill the hollows of the halves.
  5. Dust half of the deviled eggs yolk-filling only with sweet paprika, then array them into a deviled egg plate or other serving dish and chill until needed.

Notes

I have an old plate that's designed to hold a dozen deviled egg halves. I also have an egg cooker that does 7 eggs perfectly. I usually cook 7 eggs because often one of them breaks or comes out funny in some way. Thus I almost always get at least 12 perfect halves. ----- For a nice alternative, substitute the mustard and dill pickle relish with a tablespoon of good truffle oil, and replace the paprika with a pinch of black pepper.
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  • By John at 01/16/2021 - 13:05
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