Deviled eggs are magical little things, aren’t they? They seem to disappear faster then I ever anticipate, and no matter how many I make, they always all get eaten. Magical. I like deviled eggs all the ways. You can top them with caviar, curry, or bacon, and I’ll eat them. When I was little, we’d have big family potlucks for Easter and Thanksgiving, some other holidays too, and you could always bet deviled eggs would be on that long table in front of the main dishes, a reliable snack that someone, usually my great aunt Pat, always made in much appreciated abundance. Hers were basic and lovely. She used Heinz mustard and white, store bought eggs, probably some basic white vinegar, and definitely Hellman’s mayonnaise. Never, God forbid, Miracle Whip.
I make my deviled eggs a little differently, but the ingredients are more or less the same. I use farm fresh eggs, because once you’ve had farm fresh eggs, you just can’t turn back. I too, use generous amounts of Hellman’s, but Sir Kensington’s is also a delight. I do not use white vinegar in this recipe, although I do very much love white vinegar and use it nearly everyday in all other areas of our home. I prefer a nice, crisp champagne vinegar, or white wine if I’m out of that. As for mustard, grainy Dijon all the way. This is my all time favorite mustard, and I like sneaking it in dips and marinades when I am not eating it outright with a bit of crusty baguette.
And then there’s my secret ingredient. I suppose it’s not so secret anymore, but I am telling you this spice blend will elevate your deviled eggs far beyond what you might even realize. Any guesses? Old Bay baby. There’s no substitutions for this either. It adds that special something that you can’t quite put your finger on but makes you keep reaching for more.
Then because microgreens are beautiful and we happen to be growing them, they are included as well as a happy garnish, but if you don’t have microgreens they are not a deal breaker. In the past I used a small sprig of dill and that is just as wonderful. Oh, and Tabasco! I always, no matter how many eggs I am making, add a dash or two of my very favorite hot sauce, which is Tabasco. Andrew is team Cholula, but he doesn’t devil the eggs, so.
The Very Best Deviled Eggs | Makes 24 deviled eggs
– 12 total farm fresh eggs, preferably a week old because this makes them easier to peel. I don’t know if this is scientifically accurate, but I’ve found it helps. Note: This recipe is for 24 deviled eggs, however I find that due to the way the yolks lay when boiling you might want to make a few extra. It’s also going to be near impossible to resist trying at least 4 of these when you are done, so maybe just boil a few more for tasting purposes. It can’t hurt.
– 1/2 cup of fatty mayonnaise, I prefer good ol’ Hellman’s
– 1 tablespoon of good, grainy French mustard, like this– if you cannot find this mustard, any good quality Dijon is nice
– 2 teaspoons of quality champagne or white wine vinegar
– 2 teaspoons of Old Bay
– 1 dash of Tabasco hot sauce
– small pinch of cane sugar
– pinch of salt and pepper
To prepare, begin by boiling your eggs. Place the eggs in a large pot and cover with cold water by at least 2-3 inches. Bring the water to a rolling boil, and then remove the pot from the heat and cover. Let stand for 10 minutes and then transfer immediately to an ice bath for 20 minutes. Peel the eggs by tapping them length-wise on the surface of a table, then run them under cold water, using the edge of your thumb to gently peel the shell. Once peeled, slice them in half the long way and scoop out the yolks into a mixing bowl. Using the back of a fork, mash these yolks until they are well broken up and crumbly. Add the remaining ingredients, except for the garnish, and mix well. Taste for salt and pepper before adding that in. Spoon the creamy egg mixture back into the egg whites and garnish with microgreens or fresh dill. Serve on a beautiful platter or shallow bowl and either eat immediately or store in a Tupperware container with a lid until ready to serve. Bon appétit!