Go ahead, try to have just one….
When you’re headed off to an everyone-bring-something party, do you fall back on the quick stop for a display case bargain bottle of wine or the hand-crafted six-pack? Listen, even if the kitchen ain’t your thing, these eggs are worth the effort. Not only are the delicious, but they provide you with the joy of showing up with a signature dish that looks like you cared, that you thought about it, you put out, you did something special.
Everyone likes them. Deviled eggs go anywhere–casual or elegant.They’re cheap and easy to make ahead. You can count on their nostalgia factor for stirring up conversation. And you get a huge return on your investment in the form of happiness and genuine gratitude. You will always take home an empty platter.
Here’s proof that deviled eggs are the perfect party food: First, there was that soccer potluck. While the teammates grabbed ice cream bars, ALL the parents skipped the sweets in favor of just one more of Mrs. Johnston’s deviled eggs. There was plenty of reminiscing about family recipes between bites, too.
Then, there’s Gerald, the deviled egg maestro of McGavock Farms in Brentwood. My kids beg for his signature deviled eggs made with his mother’s homemade sweet pickles. Gerald and deviled eggs are always uttered in the same sentence. That makes him feel good,too. Taking the hint, I recently took some plain old devils to a family cook-out. The happy collective gasp was all I needed to hear. Zero left. Then, by chance, I attended a ladies luncheon where a beautiful platter of deviled eggs arrived with one of the well-dressed guests. Those gals (who rarely if ever are seen eating in public) weren’t shy. The platter was picked clean in minutes.
Here are some tips that may help with your new signature dish.
- Use eggs that aren’t super fresh. They have a bigger air pocket between the white and the shell making them much easier to peel. It also seems to help to cook the eggs a day or two in advance before peeling. We prefer using medium eggs. Any bigger than two bites is awkward and messy. They are also easier to peel after they’ve warmed up a bit after being in the fridge.
- It’s a good idea to make more than you think you’ll need because everyone eats at least one more than they really should.
- The simpler the better. Garnishes are nice for a classy look, but just as a garnish. Don’t overdo additions to a basic recipe. They’re really not necessary and no one really cares.
- In fact, neatness is much more important than the garnish. Keep the yolk goop off the white.
- A spoon works fine, but you can mix up the yolk mixture in a plastic zipper bag and then cut off a corner to make a quick piping bag for easy filling. Pack the eggs rather tightly on a platter to keep them from sliding around.
17 Things to Put In or On Deviled Eggs–What’s Your Signature?
Sweet or dill pickle relish
Fresh herbs like chives, dill, or parsley sprigs
Sliced pimiento-stuffed green olives or black olives
Smoked salmon or other smoked fish or canned tuna
Red bell pepper bits
Bits of country ham
Sliced jalapeno peppers
Finely diced pickled beets will turn the yolk an interesting red
Green onion slices
Minced chipotle peppers
- 12 eggs
- 1/2 cup mayonnaise
- 2 tablespoons yellow or Dijon mustard (or use a teaspoon of dry mustard)
- 1/2 teaspoon salt and pepper, to taste
- Dash of Worcestershire sauce and hot sauce
- Place the eggs in a large sauce pan in a single layer. Add cold water just to cover the eggs. Bring them to a boil uncovered.
- Cover, turn off the heat, and let them sit for 15 minutes. Drain and cool under cold running water. Refrigerate for later use or until chilled.
- Peel the eggs and cut them half. Remove the yolks from the egg whites and place the yolks in a medium bowl. Set the whites on a platter. Mash the yolks with a fork. Stir in the remaining ingredients until smooth. Spoon the yolk mixture into the egg whites. Garnish as desired.