There are standard deviled eggs — the yolks mashed with mayonnaise and mustard — and there are dozens of possible variations. I give a couple of them here, but you can use almost any herb, spice, or other seasoning in the mix. Make lower-fat deviled eggs by replacing the mayonnaise with low fat yogurt.
- Contributed by Catsrecipes Y-Group
- Source: How to Cook Everything, by Mark Bittman
- Typed by: Susan firstname.lastname@example.org
- Time: 5 minutes with precooked eggs, 20 with raw eggs
- Makes 4 servings
- 4 hard-boiled eggs
- salt to taste
- 2 tbsp mayonnaise, preferably homemade
- 1 tsp Dijon mustard, or to taste
- ½ tsp cayenne, or to taste
- paprika or minced fresh parsley leaves for garnish
- Cool the eggs, peel them, cut them in half the long way, and carefully remove the yolks.
- Mash the yolks with salt, mayonnaise, mustard, and cayenne.
- Taste and adjust seasoning.
- Spoon the filling back into the whites. (If you are making a lot of deviled eggs and want them to be especially attractive, use a pastry bag to pipe them back into the whites).
- Garnish and serve, or cover and chill, well wrapped, for up to a day before serving.
- Anchovied Eggs : In step 2, substitute 1 Tbsp olive oil for the mayonnaise; mash 2 or more minced anchovies with the yolks. Garnish with a piece of anchovy fillet and a couple of capers.
- Herb-Stuffed Eggs : In step 2, substitute 1 Tbsp olive oil for the mayonnaise. Add ½ tsp finely minced garlic, 2 Tbsp minced fresh parsley leaves, 1 Tbsp drained and chopped capers (optional), and 1 tsp minced fresh tarragon leaves or 1 Tbsp minced fresh basil leaves. Garnish with parsley sprigs or small basil leaves.