Even though I love to cook, that doesn’t mean time is always on my side. And just because we’re past Labor Day weekend doesn’t mean you won’t be invited to a potluck supper or tailgate football party in the near future. When I am invited to a gathering and asked to bring a dish but I don’t have time to delve into my cookbooks to find that special something, I fall back on my potluck savior, Deviled Eggs. Almost everyone likes them and I guarantee you will go home with just your plate!
I usually think of these eggs as a summer dish, but you honestly can make them year-round for any get together–and I have. And making these are easy and includes three main ingredients: eggs, mustard, and mayonnaise, with a dash of salt and pepper and some paprika on top. The most time-consuming part is the boiling of the eggs!
Helpful Kitchen Tip: If you want to be a bit more upscale with your eggs, add a couple dashes of curry powder or some snipped chives to the filling. And if you want them to look extra special, place the mixed yolks into the corner of a plastic bag, snip off the end so you have a make-shift piping bag (like one used for frosting), and add the yolks to the egg whites in a fancy rosette!
Step 1. Take a Dutch oven and fill it with water. Put in as many fresh eggs as you would like, I usually make a dozen, and make sure all the eggs are covered with water. Bring the pot to a boil and cook at a simmer for about 15 minutes. When done, drain the eggs in a colander, place them back in the pot, and continue to flush with fresh, cold water until the eggs are cooled. From here, you can either make the eggs or set them in a bowl in the fridge until you are ready for Step 2.
Step 2: Carefully peel the shell off of each egg and place them in a bowl. With a sharp paring knife, slice each egg in half vertically, placing the egg white on a platter and the egg yolk in a separate bowl.
Step 3: Take a fork and mash the egg yolks until all are broken. Add a little bit of mayonnaise to the yolks, mix, then add a little bit of mustard (Dijon or yellow). I keep alternating these bit by bit until I have the right consistency as well as the right flavor. (I always use more mustard than mayonnaise.) Add salt and pepper to taste.
Step 4: With a teaspoon or with the plastic bag method noted above, fill each egg white with a bit of the yolk and continue until they are all equally divided. Sprinkle some paprika powder (I like the hot Hungarian for some heat) over the egg yolks and voilà! Your appetizer is ready for company!