So apparently deviled eggs are the party food. In fact, some people believe a gathering isn’t complete without a tray of the tasty little devils. Now, I don’t know who these people are, and perhaps I’ve been attending the wrong parties. But the last time I ate deviled eggs that I didn’t prepare myself was at a restaurant in Arizona, and I was happily stunned to see them on the menu. Which is to say, it’s a shame that deviled eggs don’t make an appearance more often. Perhaps they’re simply not as popular up here in Canada? I’d love to hear your theories on this suspicious dearth of deviled eggs.
One thing is for certain. I adore eggs, however they’re prepared – I have yet to meet an egg that I didn’t like. Though as I type this, I’m getting flashbacks of old Fear Factor episodes where other than bugs, thousand year old eggs were the food of choice for grossing out contestants – not sure if I’d be up for that particular challenge. Devilled eggs, however, are one of the most delicious ways to serve eggs. They make a fantastic appetizer or snack, and can be made ahead of time for the aforementioned parties. These deviled eggs have a slight bite from the horseradish, and the Dijon adds some extra depth to the flavour. And, if I do say so myself, the paprika and chives make these downright pretty.
Deviled eggs keep very well in the fridge, and there’s not much difference in terms of effort required to make a few versus an army, so I say go big or go home and and make at least the 24 deviled eggs this recipe calls for, or feel free to double the recipe and make an even bigger batch. Trust me, these little guys go like hot cakes – I’ve never heard of someone turning down a deviled egg (vegans excluded, but we won’t go there!), and most people go back for at least thirds. Make sure to scarf some down yourself before they disappear!
- 12 hard boiled eggs, peeled and halved lengthwise
- 1/4 cup mayonnaise (preferably homemade)
- 2 tablespoons unsalted butter, softened (optional, adds creaminess – omit for paleo)
- 2 tablespoons prepared horseradish
- 2 teaspoons white wine vinegar
- 2 teaspoons Dijon style mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- chives, thinly sliced (for garnish, optional)
- paprika, preferably smoked (for garnish, optional)
1) Remove yolks from the eggs (tip: “pop” them out by gently pushing the white behind the egg yolk, and flexing the white to loosen the yolk). Place the egg whites on a serving plate, and the yolks in the bowl of a food processor. If you don’t have a food processor, you can use a fork to mash the eggs and the other ingredients together.
2) To the food processor bowl, add all of the ingredients except for the paprika and chives.
3) Process until the egg yolk mixture is smooth and well combined. You may need to stop the processor a few times and scrape down the sides with a rubber spatula.
4) Divide the egg yolk mixture evenly among the egg whites. Use a piping bag (or a plastic freezer or sandwich bag with a corner snipped off) – either fitted with a large star tip, or without.
5) Sprinkle the deviled eggs with the chives, if using. Using a small fine mesh sieve, dust the deviled eggs with paprika (optional).
6) Chill for at least half an hour before serving.
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