Deviled Eggs

just a recipe

There are things so delicious, so ingenious, so perfect in their nature that they are basic common sense. An egg. Boiled, separated briefly, then reimagined into a perfect bite. Deviled, because of the added spice and sinful lusciousness. 

Recently, I have been feeling somewhat lucky. Not measurably lucky, just present to beautiful subtleties of good fortune. A gifted coke bottle with my name on it, spelled the right way. Heavy rain comes right when my car is in desperate need of a wash. I found my first four-leaf clover. I feel lucky because after doing the impossible task of marketing myself as a competent cook, I finally landed some catering gigs. I feel lucky because I am making deviled eggs.

Deviled eggs are time consuming and are, currently, expensive. But they are iconic and a good start to any party. Take pleasure in the practice of finesse. The recipe below is the most simplified recipe to a good basic deviled egg. It is a guide more than anything. Perhaps you are like me and enjoy the bite of dijon mustard, season to your taste. I am not a fan of paprika but do as you wish. To this recipe you can go on to add delicious variations like fresh herbs, hot sauce (I recommend a vinegar base hot sauce like Red’s Hot or Tabasco), or smoked fish. For an Ina Garten book club, I made her smoked salmon deviled eggs using Coho in Birch syrup. The result was a smoky, little sweet, umami bomb.

Deviled Eggs

9 eggs

3 Tablespoons Dijon mustard

1/3 cup Dukes mayonnaise

2 teaspoons lemon juice

salt to taste

Utensils

Food Processor

Rubber Spatula

Piping bag and Rubber band

Pairing knife

Saucepan or Pot

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Add eggs to a pot of cold water, enough for the eggs to float, and bring the pot to a boil. Boil for 2 minutes, then reduce heat to a simmer and cook for an additional 10 minutes. Sacrifice one egg by cracking into it to see if the yolk is fully cooked. If there are any damp spots, cook for another 30 seconds to a minute. Eat your test egg with salt and lemon juice. This method will prevent any explosions, and produce a perfectly set, not rubbery white with a fully cooked yolk with no green. Run eggs under a very cold tap or submerge in an ice bath to stop the cooking. 

To peel the eggs, tap the top and bottom on a flat surface, then gently roll to crack all around the sides. Having lots of tiny little cracks everywhere will make it easier to peel the shell membrane. If shells are stubborn and whites are breaking, peel under a running tap or soak cracked eggs in water for 10-20 minutes. 

Cut peeled eggs neatly in half, scooping the yolks into a food processor. To the yolks add Dijon, mayonnaise, and a pinch of salt. Blend until totally smooth, scraping down the walls of the food processor with a rubber spatula to make sure everything is evenly incorporated. Finish with lemon juice and more salt if needed. Scrape the filling into a piping bag and secure it by twisting the bag and tying it with a rubber band. Chill in the fridge for 1 hour/overnight. Clean up the egg whites with a damp paper towel, wiping away any yolk residue and store in a single layer with the cup side facing up until ready to serve. 

To serve, cut the end of the piping bag (just about 1/4”) and pipe filling generously into egg whites. Top with any garnishes and enjoy.