Classic Deviled Eggs
Deviled eggs are a must-have for a tailgate party. They may seem intimidating, all prettily arranged on a platter, but they are surprisingly easy to make, and they’ll be gone in moments.
Ingredients
12 eggs
1/4 cup plus 3 Tbsp. mayonnaise
2 tsp. Dijon mustard
1 tsp. sugar
2 tsp. champagne vinegar
Cayenne pepper or paprika to garnish
Directions
Place eggs into a medium pot of water and bring to a boil. Once the water comes to a boil, cook eggs for 7 more minutes. Remove and place eggs into a bowl of ice water. Once the eggs are cool enough to touch, crack the shell of each egg thoroughly and place eggs back into the ice water bath. Let them cool completely.
Peel the eggs, slice each in half and remove the yolks. Put the whites into the refrigerator until you’re ready to fill them.
Push the yolks through a fine sieve and put into a processor. Add the mayonnaise, mustard, sugar, vinegar and process until smooth. Put mixture into the refrigerator until well-chilled.
Using a pastry bag or one fashioned from a plastic bag with a corner cut off, fill each egg white with the yolk mixture. Once filled, they can be dusted with cayenne pepper or paprika.
Suggestions
To take this recipe from classic to classy, garnish with chopped chives and sliced cornichons (small pickled gherkins), smoked salmon and capers, or fresh herbs of choice. At Sardine, Chefs Hurley and Gadau also like to drizzle them with olive oil and sprinkle with sea salt.
Tip: A day ahead, turn your carton of eggs upside down or on its side. This will help move the yolks to a more central position before you boil them up. Also, it’s unlikely your guests will notice an “ugly” peeled egg, but if you prefer, you can chop those up and mix them with extra filling, to taste, to make a deviled egg dip.
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