Deviled Eggs

It is holiday season which means lots of family and friends entertaining.  It is always nice to have an easy but tasty appetizer to either serve or bring to a dinner party.  I love me some deviled eggs, and it is so simple to make.  There are tons of recipes out there and different variations (I recommend trying Martha’s Avocado Deviled Eggs).  I personally love straight forward mayo, mustard, egg style deviled eggs.  Nothing fancy in this recipe!  This one is courtesy of a good friend down in NOLA, Chef Anne.  She served these one time, and I seriously think I ate a dozen.  I made these last night, and Chef John and Claire (Mexican corn lover and daughter of the famous Peg from Peg’s Destin Shrimps) gave this recipe the the thumbs up!- ts

Chef Anne’s note:  You can boil the eggs and make the mixture a few hours in advance, store it in the frdige, and then put it all together right before people are ready to eat them.  Also, I use small eggs because they are more bite-size

1 dozen eggs
2 teaspoons dijon mustard (Zataran’s creole mustard is best)
1/3 cup mayonnaise
1 Tbsp minced shallot
dashes of hot sauce (perhaps Sriracha!)
Salt and pepper
Paprika and Green Onion for garnish

  1. Hard boil the eggs.  Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water.  Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.  If you kinda roll the eggs on the counter, the shells get all cracked and are a little easier to peel.
  2. Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. (Egg yolks come out really easily, just kinda use a spoon and gently pop them out into the bowl).  Arrange the egg white halves on a serving platter.
  3. Using a fork, mash up the yolks and add mustard, mayonnaise, shallot, tabasco, chopped green onions (same some for on top) and salt and pepper to taste. Spoon egg yolk mixture into the egg white halves. (You can also use like a cake decorator thing, but I just kinda wing it…) Sprinkle with paprika and chopped green onions.
Optional: add chopped herbs to the mixture
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Filed under Appetizers, Comfort food, Party food, Snacks

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