This recipe is adapted from “U.S.A. Cookbook,” written by Sheila Lukins, an author of the “Silver Palate” cookbooks. For a great introduction to deviled eggs, this is the place to start: just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (or jazz things up with a garnish of chives). They are a simple and spectacular addition to a holiday table.
Classic Deviled Eggs
By Alex Witchel in New York Times Cooking
Ingredients
- 6 large eggs
- 1 teaspoon Dijon mustard
- 1 to 2dashes Tabasco sauce, to taste
- Salt, to taste
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon snipped fresh chives
- 3 tablespoons mayonnaise
- Paprika, for garnish
- Whole fresh chives, for garnish
Preparation
Step 1 – Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water or transfer to a bowl of ice and water, then peel. Cool in the refrigerator, loosely covered, for 15 minutes.
Step 2 – Halve eggs lengthwise and carefully remove yolks. Place yolks in a bowl, and mash with a fork. Stir in mustard, Tabasco, salt, pepper, snipped chives and mayonnaise.
Step 3 – Fill each egg white with about 1½ teaspoons of the egg-yolk mixture using a spoon or piping bag fitted with a star tip and dust the top with paprika. Arrange on a platter, Garnish with whole chives.
BRFM Cook’s Note: You make deviled eggs a fun participatory event by making several toppings option OR by making a base batch of the filling and letting your guests stir in their favorite additions!
