Deviled Eggs
12 hard-boiled eggs
3 – 4T. mayonnaise
1 T. mustard
1/2 T. apple cider vinegar
1 T. finely chopped pickled cocktail onions
1 T. pickled onion juice
1/2 T. dried dill (or 1 T. fresh)
1/2 t. cayenne pepper
Paprika, for garnishCarefully peel hard-boiled eggs, being careful not to break the whites. Slice the eggs in half vertically. Carefully press or spoon out yolks into a medium mixing bowl and reserve whites. Add mayonnaise, mustard, vinegar, pickled onions, onion juice, dill, and cayenne. Mix until smooth (I buzzed the mixture with a hand blender for an extra smooth consistency).
If you have a pastry bag, fill it with the yolk mixture; otherwise, fill a plastic sandwich bag with the yolk mixture, then cut the corner from the bag to make a make-shift pastry bag. Arrange the egg whites on a serving dish, then pipe the yolk mixture into the egg halves. Garnish with a sprinkle of paprika.
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Ah, deviled eggs — an unsophisticated American classic… simple but loved, plain but comforting… a little creamy, eggy, savory, vinegar-y — what’s not to like?
Steven asked me to make these for a barbecue we had last weekend before going to a Stevie Wonder concert at Shoreline Amphitheater. As we were going to see an American musical icon, we decided to go with a pretty traditional, comfort-style menu — deviled eggs, slow-cooked ribs, sausages, pulled pork, corn, melon, berries, and a lemon-berry tart (recipe coming soon!)
And even though these were the most prolific appetizer (there were 24!), they were the first to disappear. I’ll admit to throwing back at least 2, but really, there were only 8 people here by the time these ran out! That’s the sign of a successful appetizer!
There are as many different ways to make deviled eggs as there are chickens on the earth, and I’m curious to know how YOU like to make deviled eggs. Here I added some pickled onion juice for some flair — what do you add? do you make yours spicy? pickle-y? salty?
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July 12th, 2008at 12:52 am(#)
OMG, I love devilled eggs! Could anything be homelier or homier?
The library has my copy of Joy of Pickling in! I’m going to pick it up today. Probably end up pickling something by the time the day is over. I get these bees in my bonnet.
July 14th, 2008at 3:11 am(#)
Oh, my husband loves deviled eggs. I have never made them but I will keep this bookmarked as I have plenty of dill.
July 14th, 2008at 8:20 pm(#)
Jen,
I never made deviled eggs, but tasted them at a friend house. I think this is one of those humble appetizer, yet seem very popular! Is your recipe a traditional recipe or your own?
Wow, you had all of those food before concert? Is there any left over? I’d like to come over….
July 15th, 2008at 6:03 pm(#)
I love deviled eggs! Your addition of the pickled onion juice sounds delicious. I’ll have to try that.
July 20th, 2008at 6:51 pm(#)
valereee — I am totally addicted to these now! I was just out of town for a week and I made them for the people I was staying with — a dozen eggs were scarffed by 6 people in about 25 minutes…
maybelle’s mom — you always have interesting takes on traditional recipes — if you come up with anything interesting I’d love to hear it!
elra — the traditional recipe has mayo, mustard, and chopped pickles or relish. The pickled onion juice is my addition since I love to use the flavorful pickling liquid wherever possible
Madeline — thanks for stopping by! the pickled onion juice really is delicious — it adds a vinegar-y twist to the eggs
July 31st, 2008at 12:48 am(#)
Great recipe! Such wonderful summer picknick fare!
July 31st, 2008at 9:27 am(#)
Saltpepperlime – I totally love deviled eggs… I think the pickled onion juice is key :)
January 29th, 2009at 8:52 pm(#)
Has anyone ever tried to use alcohol in deviled eggs? I haven’t tried it yet but was thinking about making something for a special party. Maybe Bloody Mary Deviled eggs.
Any thoughts or suggestions?
July 22nd, 2009at 1:40 pm(#)
[...] A week ago I had the overwhelming urge to make meatloaf. Then it was chili. Then it was deviled eggs. This past weekend I was dying for pulled pork + coleslaw + eastern north carolina bbq sauce. [...]