I only eat deviled eggs two times a year. Fourth of July and Thanksgiving. My mother in law prepares it for Thanksgiving lunch and I prepare it for July 4th. Usually prepared for a potluck, picnic, or barbecue, deviled eggs are a great appetizer for the summer. And, in the south, deviled eggs are somewhat of a staple at get-togethers.
Deviled eggs recipes are not hard to find. It really all comes down to preference. Some people prefer creamy and no additions, whereas others, like me, prefer a crunch. I also prefer a bit of tang and kick. When do I not prefer a kick?
While I prefer a crunch, I like all the crunchy items, pickles and scallions, minced down so that it doesn’t overwhelm the creaminess. Usually I find myself just using the same ingredients in different amounts until I get the taste that I want. I consider this somewhat of my basic recipe, but can be easily varied to your specifications. However, I have to say that having tried it with and without, and finishing it off with smoky paprika is a must.
Now, the problem really comes down to serving size. While on a given day, one egg is my limit, with deviled eggs, I usually find myself eating more than my fair share.
- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 2 tbsp pickles, minced
- 1 tbsp shallots, minced
- 1 tbsp Dijon mustard
- 1 tsp salt, or more to taste
- 1 tsp black ground pepper
- 1 tsp Tabasco sauce (or other hot sauce of your preference)
- Paprika, for sprinkling
- Cut each egg in half lengthwise. Remove the yolks and place in a medium-sized bowl.
- Mash the yolks with a fork.
- Add mayo, pickles, shallots, mustard, salt, pepper and Tabasco to the yolks. Add more salt and/or pepper based on your preference.
- Fill egg white ‘shell’s with the yolk filling.
- Sprinkle with paprika.
- Place in the refrigerator until ready to serve.