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10.09.10 by  

Deviled Egg Renovation

Make over your grandmother’s 100-year-old recipe for an appetizer platter worthy of your next Happy Hour menu.

No offense nana, but we’ve had your “delectable deviled eggs” since we can remember (the ones with the not-so-secret ingredient: Miracle Whip). We’re trading in your vintage recipe for this improv’ed version, big on flavor and trend-appeal, low on fussiness. Serve it with your favorite cocktail flight.

This baby is begging to be topped with a fried anchovy. Seriously.

1. Start with 6 hard-boiled eggs, sliced in half lengthwise, yolks removed.

2. Mix yolks with gourmet or regional flavors depending on your palate. If you like:
— salty or briny flavors, mix 1 tablespoon minced capers, 1 clove minced fresh garlic, small spoons of mayo and Dijon mustard and S&P to taste.
— Indian seasonings, try 1 tablespoon each, minced garlic and ginger, sautéed with dash of turmeric, chile powder, ground cumin and ground coriander.
— Mediterranean cuisine, combine 2 tablespoons finely diced cucumber, 1/8 cup chopped Kalamata olives, 1 clove minced garlic, 1 teaspoon finely minced Italian flat-leaf parsley, S&P.

3. Spoon mixture into the egg white halves.

4. Garnish your creation with:
American sturgeon caviar or salmon roe
Shaved truffles
Tiny edible flowers
Crumbled crispy bacon and chopped chives

Bonus appetizer, for those who don’t like deviled egg texture:
Chop your hardboiled eggs, mix with finely chopped cornichons, green olives, parsley and S&P. Serve a spoonful of the egg salad on top of a homemade potato chip.

To inspire your experimentation, start with a basic recipe and simply get creative with the garnish. Here’s our favorite:

Basic Deviled Eggs

Recipe adapted from Cooks Illustrated.

  • 6 hardboiled eggs
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoons dijon mustard
  • 1 green onion, whites only, very thinly sliced
  • Flat-leaf parsley, finely chopped
  • S&P
  • Sprinkle of paprika, for garnish
  1. Slice hardboiled eggs in half lengthwise. Place yolks into a small bowl and mash with mayo and dijon. Add other ingredients and stir.
  2. Fill a pastry or plastic bag with the egg yolk mixture, then fill the egg white halves. Sprinkle with paprika.

Another way to mix up your app spread is to sub out your run-of-the-mill, organic, free-range chicken eggs with bite-size duck or quail eggs. And, though we usually encourage trying anything and everything, we’d have to say to steer clear of ostrich or emu eggs for deviled eggs, though they’d be an amazing base to a frittata for 20.