Classic Deviled Eggs | Nik Snacks ~ Nik Snacks

Bite it and write it. That's what I do.


On 6:00 AM by Nikki @ NikSnacks in , , , , , ,    No comments

I really enjoy deviled eggs. They're SO VERY LABOR INTENSIVE and yet they're gone in 5 minutes if you turn your back. While they're deceptively delicious (adding mayo to an already rich egg yolk is the epitome of decadence, in my opinion), they're also very easy to mess up.

They're easy to mess up because most of the time, everyone is eyeballing the ingredients and hoping to get it right. And that's what you have to do sometimes. Sometimes you're doing 30 eggs. Sometimes it's only 6 (which is what this recipe is for).

Believe it or not, I've only made them twice in my life. I love to eat them, but I always wait until potlucks and parties to eat other people's versions. More often than not, they're really terrible. Too much vinegar or weird ingredients (raisins? WTF?!) are the usual culprits. Mine? PERFECT. 

Yes, raisins. I've seen them. They were currants (teeny, tiny seedless grapes) but there were raisins in the proverbial potato salad. 

A little dusting of regular, smoked or hot paprika turns these otherwise bland-looking egg halves into magic. Deviled eggs are so special, there is a plate made especially for them and nothing else. The deviled egg has a special place in the hearts and minds of many a Southern lady. Present company included. But I don't actually own a deviled egg plate! My birthday is coming up soon, so many someone will gift me one and we can have this conversation again in a month.

Now I've seen all kinds of garnishes outside of the red brick hue of paprika, like jalapeno slices, roasted shrimp, country ham and even caviar and chicken skin cracklings grace the tops of deviled eggs to make them appear more important than they really are. 

But trust me. After you make these, you and these eggs will be the most important things in the room. Pomp and circumstance not needed.

Classic Deviled Eggs 
Yield: 12 deviled eggs 
NOTE: No instructions on how to hard-boil eggs. There are many ways to make perfect eggs with creamy yolks and peelable shells. I'll let you decide your preferred method.

Add to 6-8 hard-cooked yolks:

1/2 cup mayonnaise
2 tablespoons pickle relish (sweet or dill, optional) NOTE: Adds texture, contrast and sharp bits of flavor
1 tablespoon lemon juice or vinegar
1 teaspoon yellow mustard
Pinch of salt and ground black pepper

1 tablespoon dill (optional)
1 tsp paprika (for garnish, optional)

Mash the yolks into a fine paste with a fork or a spoon. Mix in all ingredients ecept garnish. Use a piping bag with a wide tip or a resealable plastic bag with a hole cut out of one bottom tip of the bag to add filling to the empty egg whites. If using a plastic bag, snip one corner off with a pair of scissors. Press the bag with your hands to push all the filling to one corner and press any air out of the top. Alternatively, scoop the filling into the egg whites with a spoon. Sprinkle with paprika and fresh dill to serve.