Deviled Eggs

This is it.

This is the recipe that gets me an invite to whatever party is going on out there.

I’ve made these deviled eggs dozens upon dozens of times, and for nearly every occasion imaginable – picnics, poolside barbecues, cocktail parties, bridal showers, birthdays, brunches.  These little guys are are versatile, and oft-requested.  Don’t expect a single one to be left standing.

My mom made them for us growing up (thanks, Mom!), and I’ve tweaked the recipe, but not much.  I use kosher salt, for the softer flavor, freshly ground pepper, and added paprika to the filling instead of just a dusting on the tops of the filled eggs.  To pipe in the filling, I use an icing/cookie dough gun fitted with a large star tip, which works great with the thick, slightly chunky consistency of the deviled mixture.  If you don’t have one, you can use a pastry bag instead, or just mound the filling in the egg halves with a teaspoon and give it a little swirl on the top.

You’ll note that this recipe calls for good quality thousand island dressing.  I’ve yet to find a thousand island recipe that justifies spending the extra time to make it myself, but I haven’t given up looking.  If you are lucky enough to have one, by all means use in place of the store-bought dressing (and please, please send it my way).

 

 

Deviled Eggs

10 large eggs, hard-boiled and peeled
4 tablespoons good quality thousand island dressing
3 tablespoons mayonnaise
1/2 teaspoon kosher salt
1/4 teaspoon paprika
paprika and freshly ground pepper, for dusting

Slice the hard-boiled eggs in half, removing the yolks and setting aside sixteen of the white halves.  Reserve the extra four white halves for another use.

In a medium bowl, lightly mash the yolks using the back of a fork, until all the large pieces are broken up.  The yolks should have a small, coarse texture similar to cookie crumbs. Add the salt, 1/4 teaspoon of paprika and thousand island dressing and mix well.  Then, add the mayonnaise and whip with a fork until fully incorporated and fluffy. Spoon the mixture into a cookie dough gun or a pastry bag fitted with a star tip.

Arrange the white egg halves on a platter, and pipe each egg with about one mounded tablespoon of filling.  Dust with paprika and freshly ground pepper, to taste.  Carefully cover and refrigerate eggs for at least two hours prior to serving.

Keeps for up to three days in the fridge.

Note:   I’m often transporting these.  If you’re planning on that, I highly recommend investing in one of those plastic deviled egg carriers.  They really do keep the eggs fresh, cold, and pretty ( no crushed peaks!) while you are storing them in the fridge or cooler.

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