Classic Deviled Eggs
Description
I texted my mother asking for her deviled eggs recipe. Deviled eggs were not something I ate often as a child and definitely were not a mainstay of our Greek Easter table, but when they did make appearances, I remember loving them, especially on summer picnics, ice-cold and creamy, perfectly packaged refreshing little flavor bombs.
Ingreadient :
- 8 eggs
- kosher salt or flaky sea salt
- freshly cracked pepper
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 – 4 teaspoons pickle juice or vinegar or lemon juice
- 1/4 cup finely chopped chives
- paprika, for finishing
Direction :
- Cook the eggs. Place a steamer basket into a large pot. Fill pot with 1 inch of water. Cover and bring to a simmer over high heat. Remove the lid. Carefully place the eggs into the steamer basket. Cover the pot. Steam for 12 minutes. Meanwhile, fill a bowl with ice and cover with water. After the 12 minutes, remove the lid, and carefully transfer the eggs to the ice bath.
- Peel and halve the eggs. Transfer the yolks to a large bowl. Transfer the halved, hollowed whites to a plate and transfer to the fridge.
- Mash the yolks with the back of a fork. Season with a pinch of salt and pepper to taste. Add the mayonnaise, mustard, and pickle juice starting with 1 – 2 teaspoons. Set aside a few teaspoons of the chives for garnish. Add the remaining chives to the yolks, and stir until you have a smooth mixture. Taste. Adjust with salt and pepper to taste. If it’s too creamy, add more pickle juice (or vinegar or lemon) to taste. If it’s not creamy enough, add another spoonful of mayonnaise. If you want more mustard flavor, add another 1/2 teaspoon or more to taste.
- When the mixture is seasoned to your liking, you can use a small spoon to fill the egg white cavities or you can transfer it to a quart-sized storage bag, snip off a corner, and pipe it into the whites.
- To finish, sprinkle with paprika and the reserved chives.
