Deviled Eggs
Makes 24
These are classic for a reason. They’re inexpensive, can be made well in advance, and can be endlessly varied. Cooking them for easy peeling is a bit of an art, but as with everything, careful practice will make perfect.
Egg whites are very bland, so season the filling highly.
Eggs a la Russe (Classic Deviled Eggs) #
Ingredients #
- 6 hard-boiled large eggs
- 2 tbsp. mayonnaise
- 1 tbsp. softened butter
- 1 tbsp. Dijon mustard
- 3/4 tsp. dry mustard
- 3 tbsp strained sweet pickle relish, minced very finely
- 2 tsp grated onions, minced very finely
- Small capers and sweet paprika for garnish
Instructions #
Halve the eggs lengthwise. Push the yolks through a sieve into a bowl, and mix in the mayonnaise, mustards, relish, onion, and salt and pepper to taste. Mound or pipe the yolk mixture into the egg whites. Garnish the eggs with capers and paprika.
Horseradish Deviled Eggs #
Ingredients #
- 4 hard-boiled large eggs
- 3 tbsp. mayonnaise
- 1/4 c. sour cream
- 4 tsp. drained and squeezed bottled horseradish
- 1 1/2 tbsp. minced parsley leaves
Instructions #
Halve the eggs lengthwise. Push the yolks through a sieve into a bowl, and mix in the mayonnaise, sour cream, horseradish, parsley, and salt and pepper to taste. With a pastry bag fitted with a decorative tip, pipe the yolk mixture into the egg whites.