Deviled Eggs | The Foodie Pilgrim

By John, 16 January, 2021

Description

This homey treat is a fixture at church picnics and art-show receptions, but it deserves much broader appreciation. You'll notice when they are set out at an event, they're among the first dishes to disappear.

I like to make these on rainy or snowy days when we plan to be in the house all day catching up on chores. These make an easy protein-based grazing lunch when you don't want to take time to sit at the table an noon.

This is a dish that rewards creativity, and you keep an eye on balancing flavors, you can't really mess it up. Here's the version that Lorna likes.

Yield

6 Servings

Preparation time

30 minutes

Ingredients

6 Eggs (hard-cooked)

3 T Mayonnaise

1⁄2 t Dijon mustard

1⁄2 t Coarse Sea Salt

1 t Minced Onion

1 T Dill Pickle Relish

1 pn Chervil, Dried (or parsley, or dill)

1 t Hungarian Sweet Paprika

Instructions

Hard-boil the eggs, then cool them and remove the shells.
With a sharp, wet knife, slice the eggs in half from the small end to the big end, so you get 12 equally-sized halves.
Scoop out the yolks into a bowl and mash them with the remaining ingredients into a smooth paste.
Use a spoon or scoop the yolk filling into a pastry bag and fill the hollows of the halves.
Dust half of the deviled eggs yolk-filling only with sweet paprika, then array them into a deviled egg plate or other serving dish and chill until needed.

Notes

I have an old plate that's designed to hold a dozen deviled egg halves. I also have an egg cooker that does 7 eggs perfectly. I usually cook 7 eggs because often one of them breaks or comes out funny in some way. Thus I almost always get at least 12 perfect halves. ----- For a nice alternative, substitute the mustard and dill pickle relish with a tablespoon of good truffle oil, and replace the paprika with a pinch of black pepper.

Source

Traditional