Image courtesy @thedaleyplate
Deviled eggs are the ultimate finger food. Sure, they may not be considered the fanciest of hors d’oeuvres, but if you’ve ever been to a party where they’re hanging out, you know you always have to push through the crowd to get some one-on-one time.
Perfect in their simplicity, they’re rich, comforting, compulsively snackable and, most importantly, easy to make. Every host should have a recipe for deviled eggs up their apron, especially considering you only really need three basic ingredients to make ‘em: eggs, mayonnaise and mustard. Boom.
Another bonus? Like a little black dress, they can be dressed up or down according to the occasion. Swanky cocktail party? Accessorize with diamonds – smoked salmon, caviar or sardines. Casual cookout? Keep it simple and wear flats – just a little paprika will do.
This version stays true to the humble classic, with one twist: Honey Curry Mustard Sauce. Yes, curry. Why should Dijon have all the fun? In a ho-hum condiment lineup, this mustard from Justin and Bryan at Mustard and Co. is an absolute knockout. It shows off the ubiquitous mustard seed’s inherent spiciness, paired smartly with curry powder and balanced with a touch of raw honey and balsamic. Easiest upgrade ever.
It’s pretty eggscellent.
6 large eggs
1 tablespoon salt
1/4 cup mayonnaise
1 teaspoon Honey Curry Mustard Sauce*
1/8 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
Paprika, for garnish (optional)
- Place eggs in a single layer in a saucepan and cover with cold water by 1 ½ inches. Add 1 tablespoon salt (this makes it easier to peel the eggs). Partially cover saucepan and bring water to a rolling boil. Reduce heat to low, cover pan completely and cook eggs, 1 minute. Remove from heat and let stand, covered, 15 minutes.
- With a slotted spoon, transfer eggs to a bowl of ice water. This shocks the eggs and stops the cooking. Let stand 5 minutes.
- Peel eggs and halve lengthwise. Working quickly but carefully (cold egg yolks are easier to work with), remove yolks to a bowl and mash with a fork. After each cut, wipe the knife on a paper towel so there is no yolk residue left when you cut the whites.
- To the bowl add mayonnaise, mustard and cayenne pepper and stir with a fork until smooth. Season with salt and pepper.
- Spoon mixture into egg whites and garnish with paprika. If you want to get fancy, create a makeshift pastry bag: fill a Ziploc bag with yolk mixture and snip off a corner. Pipe into egg whites and garnish with paprika.
Total time: 40 minutes
*This is the basic, no-fail recipe for deviled eggs. Feel free to use any mustard, keeping the ratios the same. And don’t be afraid to make it yours! Try adding other ingredients, like swapping the mustard for tapenade (*gasp*) or adding garnishes like chopped cooked bacon, fresh herbs or capers.
The world is your… egg.