An old-school nibble that never goes out of style and is easy to update.
TIME: 15 minutes with pre-cooked eggs
MAKES: 4 servings
4 hard-boiled eggs
2 tablespoons mayonnaise
1 teaspoon Dijon-style mustard, or more to taste
¼ teaspoon cayenne, or more to taste
1 teaspoon paprika or chopped fresh parsley leaves for garnish
1. When you’re ready to make the deviled eggs, crack the shells gently on all sides and peel; cut the eggs in half lengthwise and carefully remove the yolks.
2. Combine the yolks with a sprinkle of salt, the mayonnaise, mustard, and cayenne in a small bowl and mash the mixture with a fork until smooth. Taste and adjust the seasoning, adding more mustard and cayenne if you like.
3. Carefully spoon the filling back into the whites. Sprinkle the tops with paprika and serve or cover tightly with plastic wrap and refrigerate for up to a day. (They’re best when not too cold, so remove them from the fridge about 15 minutes before serving.)
- For a lighter, tangier version of Deviled Eggs, use yogurt instead of mayonnaise (half of each is good too).
- Herbed Deviled Eggs: In Step 2, add 2 tablespoons chopped fresh chives and 1 teaspoon chopped fresh tarragon leaves.
- Curried Deviled Eggs: In Step 2, use yogurt instead of the mayonnaise if you like and 1 teaspoon curry powder instead of the mustard. Add 1 tablespoon chopped pistachios or cashews. Garnish with chopped fresh cilantro leaves.
- Crabby Deviled Eggs: In Step 2, add ½ cup lump crabmeat. (You’ll have lots of filling, so pile it high.)
- Tangy Deviled Eggs: In Step 2, add 2 tablespoons chopped capers or pickles.
Photos by Romulo Yanes