We love Deviled Eggs at our house. I’ve been making them for almost 20 years now. They are an old-timey appetizer that I remember eating as a child at the holidays. They always felt fancy to me and special and I liked that you can eat them with your hands. I make them all year around now, for football games, baseball games, BBQ’s, and especially at Easter time because it’s a great way to use up those dyed Easter eggs! We like to deviate from the paprika sprinkle and we use cayenne pepper for a little kick. Deviled eggs are having a bit of a resurgence lately and are all over restaurant menus these days and I couldn’t be happier for the little humble egg. This is a traditional recipe for 12 hardboiled eggs. The fun comes in the garnishes which are endless.
- serving tray
- zip top bag
- mixing bowl
- sharp knife
- cutting board
- 6 hardboiled eggs
- heaping teaspoon of horseradish
- heaping teaspoon of yellow mustard
- 3 tablespoons of light mayo
- 1/8 teaspoon of salt
- 1/8 teaspoon of pepper
- cayenne pepper or paprika to taste
- GARNISHES -Cayenne pepper, paprika, chives, fennel fronds, dill, thyme flowers, cooked bacon, diced radish, shallots, pickles.
Slice your eggs in half and pop out the yolk into your bowl. Smash the yolks with your fork until you have small particles. Add the rest of your ingredients and stir together until smooth. Scoop your filling into a zip top bag and squeeze out the excess air. Snip the corner off your zip top bag and fill your egg whites.
Do not overfill, you can go back and add more filling after they are all filled. Then garnish with fresh herbs, bacon and refrigerate until service.