My husband and daughter have this deviled egg thing going on. It started when our daughter was about five, after trying her first deviled egg. She was won over on the spot, and tried eating several at a time, maybe thinking she could store them in her cheeks like a tiny hamster. My deviled-egg-loving husband was thrilled. Finally someone in the family to share his favorite food with.
Thereafter the two of them looked for opportunities to make deviled eggs together and spread the gospel to anyone who hadn’t realized just how fantastically delicious they can be. Potlucks, holiday dinners, picnics—it didn’t take long for our friends to realize that if they invited us over, a plate of deviled eggs was coming along too.
Over the years we branched out (or maybe I finally cried uncle) and found other recipes to make together. Deviled eggs were edged out in favor of potato salad, and tuna melts, and this week by biscotti. But I can’t keep my finger in the dam any longer. When I saw this recipe from Teri Lyn Fisher and Jenny Park‘s new cookbook, The Perfect Egg, offering nine versions of the holy grail, with homemade mayonnaise adding to the luster, I could see exactly where our kitchen is headed once again.
And this time I’m going to protest not at all.
Deviled eggs were a staple at special occasions of my youth. My mom made them simply and always the same way. I didn’t realize until later that deviled eggs can be quite nuanced when made with a little extra thought. Although I still love mom’s classic version, the variations that follow are also delicious. – Teri
Ten Speed Press
- 12 hard-boiled eggs
- 6 tablespoons mayonnaise (recipe below)
- 2 1⁄2 teaspoons Dijon mustard
- 1 teaspoon white wine vinegar
- 1⁄4 teaspoon salt
- Pinch of granulated sugar
- Smoked paprika, for garnish
- Peel the eggs and halve them lengthwise. Scoop the egg yolks into a bowl and arrange the whites, hollow side up, on a platter. Add the mayonnaise, mustard, vinegar, salt, and sugar to the yolks and mash together with the back of a fork until no lumps remain. Using a spoon, scoop the yolk mixture into the whites, mounding it attractively. Alter-natively, spoon the yolk mixture into a piping bag fitted with whatever tip you prefer and pipe the filling into the egg whites. Sprinkle the tops with paprika and serve.
Pesto: Mix 3 tablespoons pesto sauce into the yolk mixture.
Dill & Pickle: Mix 2 tablespoons minced pickle (use whatever kind you like) and 11⁄2 teaspoons minced fresh dill into the yolk mixture.
Ginger & Sesame: Mix 2 tablespoons minced pickled ginger; 1 teaspoon sesame seeds, toasted; and 3⁄4 teaspoon toasted sesame oil into the yolk mixture by hand for a filling with some texture, or add the pickled ginger, sesame seeds, and sesame oil to the yolk mixture and process in a food processor until smooth.
Three Herb: Use only 1 tablespoon mayonnaise. Mix 1⁄4 cup crumbled fresh goat cheese and 1⁄2 teaspoon each minced fresh marjoram, thinly sliced fresh chives, and minced fresh thyme into the yolk mixture.
Sauteed Shallot & Pancetta: Melt 2 tablespoons unsalted butter in a small skillet over medium heat. Heat, swirling the pan occasionally, for about 2 minutes, until the butter begins to brown and smells nutty. Add 3 tablespoons minced shallots and sauté for 3 minutes, until barely translucent. Mix the shallots and 2 tablespoons crumbled cooked pancetta into the yolk mixture by hand for a filling with some texture, or add the shallots and pancetta to the yolk mixture and process in a food processor until smooth.
Buffalo: Mix 2 1⁄2 tablespoons Frank’s Red Hot Sauce and 1 1⁄2 tablespoons crumbled blue cheese into the yolk mixture by hand for a filling with some texture, or add the hot sauce and blue cheese to the yolk mixture and process in a food processor until smooth.
Sun-Dried Tomato: Mix 3 tablespoons minced dry-packed sun-dried tomato and 2 teaspoons crumbled feta cheese into the yolk mixture.
Sriracha & Cracked Pepper: Mix 2 1⁄2 tablespoons Sriracha sauce, 1 1⁄2 teaspoons minced shallot, and 1⁄2 teaspoon cracked black pepper into the yolk mixture.
- 2 eggs
- 2 1⁄2 teaspoons Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 cup vegetable oil
- Makes about 1½ cups
- Whisk together the eggs, mustard, and lemon juice in a bowl. While whisking constantly, add the oil drop by drop at first until the mixture begins to thicken, and then in a slow, steady stream. Continue whisking until the oil is fully incorporated and the mixture is smooth and thickened. Whisk in salt to taste.
- The mayonnaise will keep in an airtight container in the refrigerator for up to 2 weeks.
Reprinted with permission from The Perfect Egg, by Teri Lyn Fisher and Jenny Park, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Teri Lyn Fisher