DEVILED EGGS
Deviled eggs are a fun little party dish that I love to serve as an appetizer anytime I have people over. They also double as a great snack or quick breakfast, so I tend to make a lot of them at a time. They have a charming, almost vintage vibe that I find entertaining, and they’re surprisingly easy to add to so you never get bored with them. SERVES 6
PREP TIME: 20 minutes
COOK TIME: 10 minutes
6 eggs
½ cup Homemade Mayo (here)
1 tablespoon finely chopped red onion
½ teaspoon dried mustard
½ teaspoon dill pickle relish
½ teaspoon white vinegar
Salt
Freshly ground black pepper
Paprika, for garnish
- Hard-boil the eggs by placing them in a saucepan with enough water to cover them. Bring the water to a boil, and boil for 10 minutes. Use a large spoon to transfer the eggs to a colander, and place under cold running water to cool. Peel and set aside until ready to make the rest of the dish.
- Halve each egg lengthwise, and pop the yolks out into a large bowl. Add the Homemade Mayo, onion, mustard, relish, and vinegar, and mix until smooth. Season with salt and pepper.
- Spoon the yolk mixture into a piping bag (or just use a large resealable plastic bag and cut one corner off). Carefully fill each egg white half with the yolk filling.
- Sprinkle with paprika and serve.
VARIATION 1 SMOKED SALMON DEVILED EGGS: Top each deviled egg with a slice of smoked salmon, a couple of capers, and ½ teaspoon finely chopped red onion.
VARIATION 2 SHRIMP DEVILED EGGS: Mix the deviled egg filling with 1 teaspoon minced fresh parsley, 1 teaspoon minced fresh dill, and 2 to 3 ounces chopped cooked shrimp.
PALEO PAIR: Serve alongside Kale Salad with Onion and Avocado (here) or Shaved Brussels Sprout Salad with Apple Cider Vinaigrette (here).
