Deviled Eggs

Apr 04, 2024

Makes 24 servings

Tip: You can slice a small piece off the bottom of each boiled egg half to keep eggs from toppling over!

Base Recipe:

• 12 silkie eggs (medium sized eggs)
• ¼ cup mayonnaise, plus more if needed
• 2 tablespoons unsalted butter, melted
• 1 to 2 teaspoons Dijon mustard (for classic, optional for other flavors)
• Kosher salt and freshly ground pepper

Variations:

• 1 to 2 tablespoons finely chopped dill or a combination of dill and chives
• 1 to 2 teaspoons tomato paste and ¼ teaspoon sweet paprika

Garnishes (optional):

• Trout roe
• Smoked salmon
• Finely chopped or sprigs of dill, chives, tarragon
• Chopped capers
• Julienned or finely diced radish or cucumber
• Crushed Italian chili peppers
• Sweet paprika

Directions:

Step 1:

Fill a large bowl with ice and water. Fill a large pot with 2 inches of water, insert a steamer basket and bring water to a boil. Add eggs, cover and steam for 12 minutes (13 minutes for large eggs). Remove eggs from pot transfer to ice bath to stop cooking.

Step 2:

Peel the eggs and cut in half lengthwise (for cleanest eggs wipe blade clean between cuts) Remove yolks, keeping whites intact.

Step 3:

Mash yolks with a fork, then transfer to a coarse mesh sieve and use a rubber spatula to press the yolks through the sieve into a medium bowl. Stir in ¼ cup mayonnaise, Dijon, salt and pepper. Mix to combine. Stir in butter until creamy and smooth (if not creamy enough, add more mayonnaise, 1 tablespoon at a time) Taste and adjust for seasoning.

Step 4:

Fill a pastry bag fitted with a large star (or other large) tip and fill each half egg. Can be made ahead up to this point and refrigerated, covered, for up to 3 hours.

Step 5:

To serve: Garnish as desired with caviar, herbs, capers, salmon, radishes, paprika, and chilis.

Variations:

Dill: blend yolk mixture with 1 to 2 tablespoons finely chopped fresh dill.

Tomato: omit mustard, blend yolk mixture with 2 to 3 teaspoons sundried tomato paste and ¼ teaspoon paprika