I remember when I was growing up – anytime I saw Deviled Eggs served at a party – I thought it meant that I was at a very ‘fancy’ occasion! But deviled eggs are actually quite easy to make!
Deviled eggs are simply hard boiled eggs that have been peeled and sliced in half lengthwise. Then, the yolks are mixed with mayonnaise, mustard and other seasonings and piped back into the sliced white halves of the egg.
While we think that simple is best when it comes to making a classic egg salad, when making deviled eggs we think a little more flavor and seasonings are called for to make this a memorable recipe! But – it can be easy to overpower the flavor of the egg yolks with too much mayonnaise, mustard and other ingredients!
In our opinion, the perfect deviled eggs have just a hint of tartness (our recipe gets that from a mild champagne vinegar), as well as small amounts of the other flavors and seasonings to complement the taste of the egg yolk as well as the egg whites. You also want to make sure that your egg yolk filling isn’t too soft or soggy – otherwise you won’t get that decorative effect when you pipe the filling back into the egg halves.
Served on top of some micro greens and garnished with a little bit of chives or other herbs – your party guests will be quite impressed by this ‘fancy’ but very easy and delicious dish!
P.S. Click here for our Sunday Cooking Lesson Series where we share some tips on how to cook perfect hard boiled eggs that are perfectly cooked and easy to peel!Print
Maché Rosettes (found at Whole Foods) are a perfect sturdy green for serving your deviled eggs. In addition to their wonderful nutty flavor, they also support the eggs nicely, preventing the eggs from tipping onto their sides.
- 6 hard cooked eggs
- 2 tablespoons mayonnaise (see recipe here)
- 1 tablespoon crème Fraiche, or sour cream
- ½ teaspoon champagne vinegar
- 1 teaspoon drained capers, chopped very fine
- ¼ teaspoon Coleman’s dry mustard powder
- 1/8 teaspoon salt
- Pinch freshly ground black pepper
- Few drops sriracha hot sauce
- Micro greens for serving (we used Maché rosettes)
- Chives for garnish
- Cut the eggs in half lengthwise. Gently scoop out cooked yolk into a small bowl and add mayonnaise, crème Fraiche, vinegar, chopped capers, dry mustard, salt, pepper and hot sauce. Mix vigorously to break up the yolks. Taste and adjust seasoning as you prefer. If the mixture is loose, place in the refrigerator for 30 minutes to tighten it up a bit (recommended).
- Transfer this mixture to a piping bag with a wide star tip. Pipe this into each egg half keeping the bag vertical and pulling straight up.
- Arrange on a bed of sturdy micro greens (or a deviled egg plate) and top with a few cut chives for garnish. Serve cold.
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