Deviled Eggs

Deviled Eggs are making a comeback, and it’s about time!

 

Now that the nutritionists are allowing that perhaps eggs are a good food after all, we are seeing deviled eggs making a comeback.  This old time favorite southern treat is a perfect appetizer or side relish for your next party.  Each egg half is one to two bites of savory finger food that is universally well liked and easy to make.

Deviled eggs are an excellent way to use up the older eggs before they reach their expiration date.  A fresh egg will not peel well when boiled, but an older egg- one that has been in the refrigerator for a few days will peel perfectly under cold running water.

Cover the eggs with cold water and bring to a boil.  When the boiling point is reached, turn the heat down to medium and simmer for 10 minutes.  Turn off the heat and allow to cool.  You can hasten the cooling process by cracking the shells and running cold water over the eggs.  Remove the shells under cold running water, rinse off any bits of shell or membrane that may cling to the egg and place on a paper towel to dry.

Traditionally, deviled eggs have been cut lengthwise into two halves,  but consider cutting across the egg instead.  Trim a thin slice from the end as needed so that it will sit upright without slithering around the dish making a small cup to hold the salad mixture.

 

Remove the yolks, then mix with other savory ingredients and mayonnaise or butter to moisten, and put back into the egg shells.  It is convenient to mix all the ingredients in a plastic bag, then snip off the end of the bag and squirt the egg back into the shells.  You can use a pastry tip to achieve a fancy presentation.  Garnish with paprika, chopped parsley, or pimento cutouts.

 

In addition to the conventional egg and pickle mixture, consider stuffing your eggs  with chicken, tuna, shrimp, or lobster salad for a new taste sensation and presentation.   Here are a few recipes to get you started:

 

Traditional Southern Deviled Eggs

 

6 hard boiled eggs

1- 2 teaspoons mustard to taste

3 Tablespoons chopped dill or sweet pickle (I also like chopped olives)

1 teaspoon pickle juice

1/4 cup mayonnaise (or more if needed)

salt and pepper to taste

dash of paprika for garnish

 

Remove the yolks, mash, and mix with the other ingredients.  Use only as much mayonnaise to make a moist and creamy yolk mixture.  Stuff the yolk and garnish with a sprinkle of paprika.  Chill and serve cold.  The pickles can also be replaced with finely chopped green olives omitting the pickle juice.

 

Avocado Egg Salad

8 hard boiled eggs

1 small avocado

1 teaspoon lemon juice

1 teaspoon mustard (optional)

Hard boil the eggs. Halve eggs, remove and mash the yolk. Mash the avocado pulp through a sieve that has been rubbed with garlic. Mix lemon juice into the pulp to prevent browning and add to the egg yolks with the mustard if using.  Mix well and use a piping bag to stuff into egg shells.

 

Chicken Salad Stuffed Eggs

8 hard boiled eggs

1 cup cooked chicken, finely chopped

¼ cup finely chopped celery

Salt and pepper to taste

1/3 to ½ cup mayonnaise or miracle whip

pecan halves or slivered almonds for garnish

Remove the yolks from the egg cups and mash.  Add the chicken, celery, salt and pepper and just enough mayonnaise to moisten and bind.  Stuff into egg cups and garnish with a pecan half or slivered almonds.

Russian Eggs

6 hard boiled eggs

1/4 cup mayonnaise

1/2  teaspoon finely chopped tarragon leaves

1/2  teaspoon finely chopped capers

1 teaspoon anchovy paste

1 teaspoon French mustard

1 ounce butter, softened

1 ounce caviar

 

1. Mix tarragon and capers with mayonnaise.  Set aside.
2. Cut hardboiled eggs lengthwise and remove yolks.
3. Press yolks through a sieve.  Add anchovy paste, mustard and softened butter.
4. Fill egg whites with  mixture.  Top with a dollop of the mayonnaise, then sprinkle with 1/2 teaspoon of caviar on top.  Serve very cold.