Deviled or Stuffed Eggs
Instructions:
A wonderful old standard that can be varied in dozens of
ways. For lower-fat deviled eggs, replace the mayonnaise
with yogurt.
4 Hard-Boiled Eggs
Salt
2 tablespoons mayonnaise
, preferably homemade 1 teaspoon Dijon mustard, or to taste
1/4 teaspoon cayenne, or to taste
Paprika or fresh parsley leaves for garnish
, preferably homemade
- Cool the eggs, peel them, cut them in half lengthwise, and carefully remove the yolks.
- Mash the yolks with some salt and the mayonnaise, mustard, and cayenne. Taste and adjust the seasoning.
- Spoon the filling back into the whites. (If you are making a lot of deviled eggs and want them to be especially attractive, use a pastry bag to pipe them back into the whites.)
- Sprinkle with paprika and serve or cover and chill, well wrapped, for up to 1 day before serving.
- Deviled Eggs with Anchovies.
- As with anything containing anchovies, about half the people in the room will love these: In Step 2, substitute 1 tablespoon olive oil for the mayonnaise; mash 2 or more anchovies with the yolks. Garnish with a piece of anchovy fillet and a couple of capers.
- Herb-Stuffed Eggs.
- Fresh looking and tasting: In Step 2, substitute 1 tablespoon olive oil for the mayonnaise. Add 1/4 teaspoon minced garlic, 2 tablespoons minced fresh parsley leaves, 1 tablespoon drained and chopped capers (optional), and 1 teaspoon minced fresh tarragon leaves or 1 tablespoon minced fresh basil leaves. Garnish with parsley sprigs or small basil leaves.
- Curried Deviled Eggs.
- Subtly spiced: Substitute yogurt
for the mayonnaise if you like and Fragrant Curry
Powder or other spice mix for the mustard.
Garnish with cilantro leaves.
- Jalapeno Deviled Eggs.
- Make these as spicy as you like: Substitute sour cream for the mayonnaise, 2 teaspoons or more minced jalapeño for the mustard, and 1/8 teaspoon ground cumin for the cayenne. Garnish with cilantro leaves.
- MAKES: 4 servings
- TIME: 5 minutes with precooked eggs