Deviled Eggs with Style

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Deviled eggs, the beloved American classic, never go out of style. They can be far from ordinary when sophisticated ingredients are added. I've noticed that elegant appetizer buffets almost always serve a platter of deviled eggs. And they always seem to be the first to go. I am a big fan of these for their familiar, comforting flavor. You'll find a basic recipe below with lots of spiced-up variations.

The key to perfect deviled eggs is in the selecting and cooking. Buy your eggs a week ahead of cooking so that they will be mature and will be easier to peel. They will also be less likely to crack while cooking. Don't boil the eggs and don't cook them too long. These strategies will avoid tough eggs and those unappetizing gray circles around the yolks.

Use extra large eggs, at room temperature. I always add a couple of extra eggs so that if one cracks while cooking, I have an extra one ready to go. Make sure to use a large pan so that the eggs aren't crowded. Cool the eggs under cold running water. Crack but don't peel them until right before preparing. You can use a teaspoon or a pastry or plastic bag fitted with a star tube to fill them. Lastly, make sure they are refrigerated until just before serving so they stay fresh. Serve on a pretty platter garnished with greens and baby tomatoes.

Here are a few other tasty combinations to mix with the mashed yolks are:

-- Chopped smoked salmon, chives, capers, mayonnaise and lemon juice

-- Minced shallots, mayonnaise, and snipped dill, topped with caviar

-- Mayonnaise, mango chutney and curry powder

-- Pesto, mayonnaise and chopped bay shrimp

-- Yogurt, sour cream, chopped cucumber and capers, garnished with watercress

-- Saffron mayonnaise with chopped Italian parsley

Deviled Eggs

Serves 6

6 extra large eggs

3 tablespoons mayonnaise

Pinch dry mustard

1/4 teaspoon salt

Pinch white pepper

For the Garnish:

Pinch of paprika

1 tablespoon finely chopped chives

1. Place the eggs in a pan and cover with cold water. Bring just to a rolling boil. As soon as the water reaches a rolling boil, turn off the heat and cover for 10 minutes. Put the eggs in a strainer and run cold water over them. Crack them all over to peel them and refrigerate until chilled.

2. Slice the cooled, peeled eggs lengthwise and scoop out the egg yolks into a small mixing bowl. Mash the yolks with a fork and add the mayonnaise, mustard, salt and pepper until well blended, and taste for seasoning.

3. Spoon or pipe the yolks back into the egg whites and sprinkle with paprika and the chives. Place in a storage container, cover and refrigerate at least an hour and up to overnight before serving.

 

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

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