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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