Deviled eggs are a cheap and versatile addition to your list of appetizer which you can serve anytime of year. They were always found on Edwardian appetizer platters and you will often see them on camera when the Downton kitchen staff are preparing for large parties. They have gained a resurgence in popularity from your mom’s egg platter of the 70s. They are also perfect to serve at Easter.
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.