This warm weather picnic favorite shines as a post-Easter leftover favorite
In the aftermath of the Easter morning chaos, parents usually ponder the eternal questions of the season.
How much chocolate is too much? What’s the best way get syrupy fudge stains out of a frilly church dress? If your third-grader just ate six pounds of jellybeans in under 90 seconds, should he consider a career on the competitive eating circuit?
And perhaps most importantly: when the dying is done and the thrill of the Easter hunt is replaced by screaming sugar highs, what can you do with two dozen hard-boiled eggs?
The answer lies inside the pastel-colored shell of the egg itself, for many represents a return to childhood memories.
Because at the time-honored start of springtime, nothing soothes the soul or tickles the taste buds like a good deviled egg.
Picnic table classic
Cool and creamy, tangy and rich, the deviled egg is a perfect Southern finger foods. On any summertime picnic buffet, the deviled egg platter is the first plate to be picked clean. Easy to make and just intricate enough to feel fancy, deviled eggs have been a popular staple at church socials and family reunions since well before Old Aunt Gladys wore her hair in pigtails.
And making them couldn’t be easier — pop the boiled yolks into a bowl, mash together with a few simple ingredients, and spoon back into the round cavity of the jiggling egg white. A simple garnish of paprika or chive completes the simple but classy presentation
The dish plays to the culinary strengths of the egg itself. The distinctive flavor and richness of the yolk makes a good backdrop for the other simple ingredients — a little mayonnaise for smooth texture, a splash of vinegar or pickle juice for bright flavor, a squirt of mustard for tang and depth.
Flavor options
Chef John Castro of Winston’s Restaurant and Sullivan University’s National Center for Hospitality Studies is a fan of the classic.
“People love them, but deviled eggs don’t really need a lot of energy put into them. You want to start with really fresh, really beautiful egg and do just enough to enhance the flavor without masking it.”
The egg’s natural versatility make it a perfect backdrop for simple flavor enhancements. A subtle dose of chopped herbs or a familiar herb often provides flavorful counterpoint without overwhelming the other ingredients.
Some traditional cooks swear by a bit of chopped red onion or a spoonful of sweet pickle relish to provide a bit of texture and crunch. Curry powder or a splash of Worcestershire adds its spicy zing to some family recipes. Pepper fans might add a spoonful of Vietnamese garlic/chili paste or a few squirts of hot sauce to wake up their palates.
Edible memories
More adventurous recipes often substitute key ingredients in a quest for new flavors. (Thoroughly mashed avocado, for example, stands in nicely for mayonnaise as the fatty thickener for the egg filling; lemon juice can be a fragrant substitution for vinegar.)
But be forewarned: for some diners there’s a limit to culinarly experimentation.
“They’re such a tradition-laden food ,” said Castro. “It’s like a deviled egg can be ingrained in your psyche. People compare to their own expectations, to what they remember.”
Stray too far from the memory of Aunt Gladys’s eggs, and some guests might stop after eating just one.
Most folks, though, will just hover around the buffet platter, enjoying the Easter bunny’s bounty and making sure nothing goes to waste.
Deviled Eggs (Master Recipe)
Adapted from ESPN Gameday Gourmet (ESPN Books, 2007)
This basic recipe shows the range and simplicity of the deviled egg. Mayonnaise and a bit of butter give a creamy texture to the filling, while jarred mustard and vinegar provide a hint of acidic brightness.
Before using this year’s leftover Easter eggs, make sure you read the Food Safety sidebar and take the appropriate precautions. For additional flair in the presentation department, squeeze the finished mixture into the egg whites using the easy zip-top bag trick described in the “Zip Top Fillup” sidebar.
- 8 medium to large eggs, hard boiled
- ¼ cup mayonnaise
- 1 ½ Tablespoons prepared mustard (your choice of yellow, Dijon, or whole grain)
- 2 teaspoons apple cider vinegar (or substitute sweet pickle brine)
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter, at room temperture
- paprika or finely chopped green onions for garnish
- any ONE of the following flavorings (alter amounts to your personal taste):
- 1 teaspoon Vietnamese garlic/chili paste
- 1 teaspoon hot pepper sauce
- ½ teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- ½ teaspoon curry powder
- 1/4 teaspoon celery salt
- 3 tablespoons red onion, finely minced
- 3 tablespoons sweet pickle, finely minced
Carefully peel the eggs. Cut each egg in half lengthwise and pop out the yolks, being careful to not to damage the egg whites.. Transfer the yolks in a small bowl and mash well with a fork. Stir in the mayonnaise, butter, mustard, vinegar, flavoring of choice, salt, and pepper and using a wire whisk, blend until smooth and light.
Arrange the whites cut side up on a large serving plate. Spoon the filling into the cavities. Sprinkle the stuffed eggs paprika and garnish with chopped green onions. Cover with plastic wrap and refrigerate until ready to serve.
Deviled Eggs: Green Eggs and Ham Remix
This filling — essentially the love child of egg salad and guacamole – plays a bit fast and loose with tradition, but incorporates the crispy fried country ham as a garnish. The pork’s salty crunch adds a welcome and flavorful texture to the creamy filling.
- 8 medium to large eggs, hard boiled
- 3 ounces country ham, thinly sliced (or substitute thick-sliced bacon)
- 2 tablespoons vegetable oil (for browning the ham)
- 1 medium avocado, fully ripe
- 2 tablespoons lime juice (fresh squeezed)
- ½ teaspoon ground cumin
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons cilantro, finely minced
Heat small skillet over medium high heat and fry ham until crisp. Drain on paper towels, then cut into thin strips for garnish.
Carefully peel the eggs. Cut each egg in half lengthwise and pop out the yolks, being careful to not to damage the egg whites. Scoop out avocado flesh into a small bowl and mash well with fork until smooth.
Transfer the yolks to bowl and mash well to combine. Stir in the cilantro, cumin, lime juice, salt, and pepper and using a wire whisk, blend until the consistency of pastry cream.
Arrange the whites cut side up on a large serving plate. Spoon the filling into the cavities. Top with a bit of of ham for garnish. Cover with plastic wrap and refrigerate until ready to serve.