Easter 2008: Deviled Eggs

Wow. Wow x 2. We just had the most incredible Easter dinner – from start to finish, everything was just fan-friggin-tastic. Over the next couple of days, I’ll share a few dishes with you, starting with the appetizers and working our way to dessert, which I’ll post at the end of the month for a food blogging event I’m excited to be participating in again. But let me begin by saying a Happy Easter to those of you who celebrate it. 🙂


Even though we don’t have any kids, we still dye eggs every year. There’s just something about the bright hues of the shells that make me realize that spring is just around the corner and that cheers me up incredibly. We used ours in a basket centerpiece filled with other goodies for our guests.

And hard boiled eggs make my favorite appetizer in the world – deviled eggs. These are simple and delicious. I usually pipe them in so they end up pretty (and if you do, you’ll probably need to add extra mayo to thin them enough to go through the tip). It only uses a handful of ingredients, mostly to taste – the ones listed below are the minimum I’ve found necessary to acheive the right flavor – scale up from there.


Deviled Eggs

1 dozen white-shelled extra large eggs
1/3 c. mayo (will need more, this is the amount I start with)
1 tbsp. finely chopped shallots (you can get these in a jar at Whole Foods, or chop your own)
1 tbsp. Dijon mustard
Kosher salt, to taste
Paprika, for garnish

Hard boil eggs using a coddling method: place eggs in pan and cover with water. Bring eggs just to a boil, and then cover them with a lid and remove from heat. Let them sit 20 minutes. After 20 minutes, drain and cover with cool water to stop cooking. Place eggs in fridge or allow to cool to room temperature. (Hint: Old eggs always peel easier than fresh ones – use the oldest eggs you can get your hands on).

When eggs are cool, peel and cut in half lengthwise and set egg whites aside. Place yolks in a small bowl, and then use a masher to mash yolks to a crumbly texture. Add other ingredients, and then whip using a hand mixer until smooth. Adjust seasonings (adding more mayo, shallots, mustard or salt as necessary), and then put yolk mixture into the fridge to chill.

When ready to prepare eggs, fill the cavity of each egg white liberally with yolk mixture, until all egg white halves are filled equally. Sprinkle with paprika, and serve. These go fast, so double or triple the recipe depending on the size of your crowd.

One thought on “Easter 2008: Deviled Eggs

  1. jancd

    I add a little grated sweet pickle, too.

    How is your health? Are you all healed and happy? Did you just get a taste of everything you prepared or can you eat normally? Jan

Comments are closed.