Devilled Eggs
Devilled Eggs have made an appearance at feasts since Ancient Rome, and they certainly show up for our special holiday gatherings.
Devilled Eggs
This is our starting point recipe and any number of flavours and textures can be added. If you prefer some heat, add some spice, or dry mustard. If you prefer some sweet, add some sweet pickles. Usually we leave the extra flavour to the garnishes.
Ingredients
- 4 hard boiled eggs
- 4 TBSP Hellman’s Real Mayonnaise
- Garnish: paprika, lox, caper berries, chives, tomatoes
Instructions
- Cover eggs with cold water and bring to a boil.
- Reduce heat slightly and boil for 10 minutes. Remove from heat and run cold water over eggs until eggs are cooler.
- Refrigerate until eggs are cold or keep running cold water until the eggs cool and prep them.
- Remove shell from eggs (sometimes it’s easier under warm running water). Slice eggs in half lengthwise and remove yolks with a spoon, careful not to break whites.
- Mash yolks with a fork and add mayonnaise, incorporate until smooth. With a teaspoon fill egg white halves and garnish as desired.
Notes
In our house Devilled Eggs are served for brunch during holiday times. Hence, some kind of sparkling wine will make an appearance. Any Brut Rose or White Sparkling will do, add some orange juice if you are so inclined and enjoy.
Brut is key here, it is drier and will pair with the eggs and other brunch menu items.