Deviled eggs, the classic crowd-pleasing appetizer, never fail to satisfy taste buds with their creamy and tangy goodness. This timeless dish starts with perfectly hard-boiled eggs, then halved, and their yolks expertly mixed with mayonnaise, mustard, and a hint of paprika for a delightful kick.
The result is a velvety filling piped back into the egg whites, creating a visually stunning presentation. Whether served at a picnic, potluck, or elegant dinner party, deviled eggs are a delicious and versatile treat that always leaves guests craving more.
The Versatile Deviled Egg
- 6 large Marbled Tea Eggs or hard boiled eggs
- 1 tsp. Dijon mustard
- 2 tbsp. mayonnaise
- 2 tsp. shallot, finely minced
- 1 dash hot sauce
- 1 pinch salt, freshly ground to taste
- 1 pinch pepper, freshly ground to taste
- 1 pinch Black sea salt
- 1 pinch chives finely chopped
- 1 pinch Dill, chopped or use little sprigs
- 1 pinch parsley chopped
- 1 pinch Paprika
- 2 tbsp. red pepper, finely chopped
- You don’t need an deviled egg tray to serve eggs. You can make a bed of greens for them to nest in. I prefer to make a flat base for them and stand them on end. Using a sharp knife, slice a small piece off of either end of each egg, then slice each egg in half, width-wise.
- Gently remove the yolk halves and place in a small mixing bowl.
- Arrange the egg white halves on your serving platter.
- Mash the yolks and add mustard, mayonnaise, onion, hot sauce, and a sprinkling of salt and pepper.
- Spoon, or ideally, pipe the filling using a star tip, into each cavity. Garnish to your liking to add a decorative touch. Keep at, or just below room temperature.
- If you want a real show stopper, make Marbled Tea eggs, the recipe which can be found in my book Abbey Cooks Entertain.