With their outsize flavor and perfectly bite-size proportions, deviled eggs never go out of style. The best part is that they’re one of the few dishes fit for entertaining that’s also so simple, you can probably throw them together on a moment’s notice without even going to the grocery store. All you need are some eggs and a little something to give them zip, from chopped pickles or pickle relish to cayenne pepper or spicy pepper relish. I like this version, which is topped with fresh herbs and cornichons or other pickled vegetables, like okra or asparagus.
Recipe information
Yield
makes 1 dozen
Ingredients
Preparation
Step 1
Place the eggs in a saucepan with enough water to cover by about 2 inches. Bring the water to a low boil over medium-high heat. As soon as the water comes to a boil, turn off the heat, cover, and let the eggs sit in the water for about 10 minutes longer.
Step 2
Drain the eggs, rinse under cold running water, gently crack the shells, and let sit in cold or ice water until completely cool. Remove the eggs from the water and carefully remove the shells. Place on a paper towel to drain.
Step 3
Cut the eggs in half lengthwise. Scoop the yolks into a medium bowl, being careful to keep the whites intact. Place the whites on a plate and set aside.
Step 4
Add the mayonnaise, minced pickles, mustard, vinegar, dill, chives, cayenne, and salt and black pepper to taste to the egg yolks and mash with a fork to form a smooth paste.
Step 5
Spoon about 1 heaping teaspoon of the yolk mixture back into each egg half and refrigerate, covered, until ready to serve, or for several hours.
Step 6
Top each egg with a thin slice of pickle and a sprinkling of fresh dill or chives and season with additional salt and pepper, if desired, just before serving.
