When it comes to food, the term “devil” or “deviled” refers to foods that have hot or spicy seasonings added. The reference dates back about two centuries and some of the most common ingredients that fall into this category are hot mustard, tabasco sauce and red or cayenne peppers. The popular summertime picnic or potluck dish, deviled eggs, usually include one, two or all three of these elements, depending on how you prefer to season yours. They are rarely – and certainly not in my home – seasoned to the point that they actually taste spicy.
I always make deviled eggs for Easter. I do not use the same eggs that I use for dying. This is primarily because I blow out my eggs so they are hollow, but I prefer not to eat hard boiled eggs that have been sitting around outside of the fridge for two long. As long as you keep your dyed eggs cool and use a water based food coloring, you shouldn’t have any problems eating previously dyed eggs.
So, deviled eggs start with hard boiled eggs. I use a method that is basically identical to Elise’s recipe (hers is much more detailed than mine if you want more info), first putting eggs in a pan of water and bringing it to a boil afterwards. I peel the eggs shortly after they are done, halve them and separate the yolks and whites. I find that it is easy to peel the warm eggs while holding them under a bit of cold, running water. For my filling, I keep it simple with yolks, mayonnaise, mustard and cayenne pepper, along with salt and pepper for taste. You should feel free to tweak the recipe to your tastes, adding in relish, chopped green onion or chives, garlic powder or anything else you like.
Fill the egg halves back up (I use a pastry bag) and chill before serving.
8 large eggs
1/4 cup mayonnaise
1 tbsp mustard
1/4 tsp cayenne pepper
salt and pepper, to taste
paprika, for topping
Place eggs in a medium sauce pan and fill with water until eggs are well covered. Bring to a boil over medium-high heat and boil eggs for about 1 minute. Cover pan and turn off heat. Let eggs sit in water for 12-15 minutes (I almost always do 12, unless I forget and am out of the room), then remove with a slotted spoon and run under cold water until cooled.
Peel eggs and cut in half with a sharp knife. Turn out egg yolks into an empty mixing bowl and place whites on a serving tray.
Mix yolks with mayo, mustard, cayenne pepper and salt and pepper. Mash with a fork until smooth, then stir vigorously until fluffy. Scrap into a small ziplock bag (or pastry bag) and cut a hole in one corner. Pipe mixture into egg white halves and top with a sprinkle of paprika.
Chill before serving.
Makes 16 hard boiled eggs.