Deviled eggs might sound like simple finger food from a bygone age. But really great deviled eggs can be delicious and elegant, perfect for everything from parties to picnics. This deviled egg recipe is a true classic.
To make these deviled eggs recipe, you might want to review this technique for making perfect hard boiled eggs.
Note: Fresher eggs are harder to peel. So for best results when making deviled eggs, use eggs that have been in the fridge for a week to 10 days.
- One dozen hard-boiled eggs
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon of dry mustard
- 1 teaspoon of Worcestershire sauce
- Kosher salt, to taste
- Ground white pepper, to taste
- Cayenne pepper, to taste
- 1 tablespoon finely chopped chives, for garnish
- Garnish: paprika
- Peel the eggs and slice them in half lengthwise. Remove the yolks and put them in a mixing bowl.
- Mash up the egg yolks with a fork or a potato masher. To obtain an extra-smooth consistency, you can force the mashed yolks through a mesh strainer or sieve, but this isn't totally necessary.
- Add the mayonnaise, lemon juice, mustard and Worcestershire sauce and blend until smooth.
- Season the mixture to taste with Kosher salt, white pepper, and cayenne pepper.
- Now you can carefully spoon the mixture into the halved egg white sections. But for an extra elegant look, pipe the mixture into the eggs using a piping bag with the star tip.
- Dust with paprika and sprinkle with finely chopped chives.
Note: Alternate garnish ideas include capers, diced pimento, sprigs of dill, sliced olives, crumbled bacon (bacon and eggs!) or even caviar. For a festive presentation, use an array of different garnishes on the deviled eggs.
|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||0 g|