Photo: Leigh Loftus
Deviled eggs are a classic and one of my favorite hors d’oeuvres. Deviled eggs are crowd-pleasing party snacks and the perfect way to start a casual evening. Deviled eggs might sound like the kind of Martha Stewart party food that you’d find in a cookbook from the 1950’s, but they’ve recently begun making appearances on menus in high-end restaurants that offer varieties with truffle oil, parmesan crisps and other arbitrarily trendy ingredients that people order, then order seconds.
Because we can never leave well enough alone, a plain deviled egg is just not sufficient. Well, it’s sufficient for your first deviled egg but for your second deviled egg, you want a deviled egg with bacon in it. For your third deviled egg, you want a deviled egg with avocado in it. If you’re going to eat a fourth deviled egg, you might as well go for another round robin and make it even.
In any event, this is why you need to make more than one batch of deviled eggs. Of course, if you’re bacon adverse or avocado adverse, you can mix and match your favorite flavors to create the deviled egg platter that your dreams are made of.
Photo: Leigh Loftus
- 8 large eggs
- ⅓ cup light mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white-wine vinegar
- 1 tablespoon minced shallot
- ¼ teaspoon hot sauce, such as Tabasco
- Coarse salt and ground pepper
- Paprika, for garnish
- Boil the eggs: place eggs in a medium saucepan and cover with cold water. Bring to a rolling boil and remove pan from heat. Cover, and let stand for 15 minutes. Drain, the water and run eggs under cold water to cool them.
- Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
- Peel eggs, and cut them in half lengthwise. Remove yolks, doing your best to leave the leaving whites intact. Place yolks to bowl with mayonnaise mixture, and season salt and pepper. Mash with a fork until the mixture is mostly smooth.
- Spoon yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.
Photo: Leigh Loftus
- 8 large eggs
- ⅓ cup light mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white-wine vinegar
- 1 tablespoon minced shallot
- 3 slices cooked bacon, crumbled
- ¼ teaspoon hot sauce, such as Tabasco
- Coarse salt and ground pepper
- Paprika, for garnish
- Boil the eggs: place eggs in a medium saucepan and cover with cold water. Bring to a rolling boil and remove pan from heat. Cover, and let stand for 15 minutes. Drain, the water and run eggs under cold water to cool them.
- Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, crumbled bacon and hot sauce.
- Peel eggs, and cut them in half lengthwise. Remove yolks, doing your best to leave the leaving whites intact. Place yolks to bowl with mayonnaise mixture, and season salt and pepper. Mash with a fork until the mixture is mostly smooth.
- Spoon yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.
Photo: Leigh Loftus
- 8 hard-boiled eggs
- 1 ripe avocado, peeled and pitted
- 2 teaspoons freshly squeezed lemon juice
- ¼ cup mayonnaise
- Coarse salt and freshly ground pepper
- Boil the eggs: place eggs in a medium saucepan and cover with cold water. Bring to a rolling boil and remove pan from heat. Cover, and let stand for 15 minutes. Drain, the water and run eggs under cold water to cool them.
- Meanwhile, in a medium bowl, mix together avocado, mayonnaise, lemon juice, salt and pepper.
- Peel eggs, and cut them in half lengthwise. Remove yolks, doing your best to leave the leaving whites intact. Place yolks to bowl with mayonnaise mixture, and season salt and pepper. Mash with a fork until the mixture is mostly smooth.
- Spoon yolk mixture into whites.
- Serve immediately or cover with plastic wrap and refrigerate up to 8 hours.
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