The term “deviled”, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.

Ingredients

  • 12 hard-boiled eggs
  • 6 tablespoons mayonnaise
  • 2 1/2 teaspoons Dijon mustard
  • 1 teaspoon white wine vinegar
  • 1⁄4 teaspoon salt
  • Pinch of granulated sugar
  • Smoked paprika, for garnish

Additional Information

Instructions

Peel the eggs and halve them lengthwise.

Scoop the egg yolks into a bowl and arrange the whites, hollow side up, on a platter. Add the mayonnaise, mustard, vinegar, salt, and sugar to the yolks and mash together with the back of a fork until no lumps remain.

Using a spoon, scoop the yolk mixture into the whites, mounding it attractively. Alter-natively, spoon the yolk mixture into a piping bag fitted with whatever tip you prefer and pipe the filling into the egg whites. Sprinkle the tops with paprika and serve.

VARIATIONS

PESTO: Mix 3 tablespoons pesto sauce into the yolk mixture.

DILL & PICKLE: Mix 2 tablespoons minced pickle (use whatever kind you like) and 11⁄2 teaspoons minced fresh dill into the yolk mixture.

GINGER & SESAME: Mix 2 tablespoons minced pickled ginger; 1 teaspoon sesame seeds, toasted; and 3⁄4 teaspoon toasted sesame oil into the yolk mixture by hand for a filling with some texture, or add the pickled ginger, sesame seeds, and sesame oil to the yolk mixture and process in a food processor until smooth.

THREE HERB: Use only 1 tablespoon mayonnaise. Mix 1⁄4 cup crumbled fresh goat cheese and 1⁄2 teaspoon each minced fresh marjoram, thinly sliced fresh chives, and minced fresh thyme into the yolk mixture.

SAUTÉED SHALLOT & PANCETTA: Melt 2 tablespoons unsalted butter in a small skillet over medium heat. Heat, swirling the pan occasionally, for about 2 minutes, until the butter begins to brown and smells nutty. Add 3 tablespoons minced shallots and sauté for 3 minutes, until barely translucent. Mix the shallots and 2 tablespoons crumbled cooked pancetta into the yolk mixture by hand for a filling with some texture, or add the shallots and pancetta to the yolk mixture and process in a food processor until smooth.

BUFFALO: Mix 2 1⁄2 tablespoons Frank’s Red Hot Sauce and 1 1⁄2 tablespoons crumbled blue cheese into the yolk mixture by hand for a filling with some texture, or add the hot sauce and blue cheese to the yolk mixture and process in a food processor until smooth.

SUN-DRIED TOMATO: Mix 3 tablespoons minced dry-packed sun-dried tomato and 2 teaspoons crumbled feta cheese into the yolk mixture.

SRIRACHA & CRACKED PEPPER: Mix 2 1⁄2 tablespoons Sriracha sauce, 11⁄2 teaspoons minced shallot, and 1⁄2 teaspoon cracked black pepper into the yolk mixture.

For more check out The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night, by Teri Lyn Fisher and Jenny Park, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC

by Aray Till

Reader Comments

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Lorraine Duszczynski

I make my filling with egg yolks, mayo, mustard, horseradish and crumbled bacon. Garnish with slice black olive and bacon bits.

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Kathleen Lauro

Thank you! I love deviled eggs, my mom always made them for all her parties back in the 60s. We didn’t have a lot of money but deviled eggs were very inexpensive to make and always feed a crowd. Her recipe is yours with one addition a tablespoon of relish! Now she always made 2 dozen at a time. Now like I said not a lot of money and dad worked about 80 hours a week so sometimes she would make them just for us kids (6) and on a Friday night during lent for dinner and she would but on her old 78 records (my favorite was button and bows) and we would all dance around and have our own party! Such innocence of youth.

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