August 3rd, 2017
From Cooking for Beginners, by Evelyn Raab
Always the first thing to disappear at a picnic or a potluck, devilled eggs are shockingly easy to make. Try the basic version first, then go crazy with some variations.
Cut each egg in half lengthwise. Remove the egg yolks, as carefully as you can to avoid damaging the whites. Arrange the whites, cut-side up, on a plate.
Place the egg yolks in a bowl, and add the mayonnaise, mustard, salt and pepper. Mash with a fork until the mixture is creamy and smooth. Taste, and adjust seasoning if you think it needs more of something. Carefully spoon the yolk mixture into the egg whites and sprinkle with a little paprika for fun.
Devilishly delicious variations:
Wasabi Deviled Eggs: Add 1 tsp. (5 ml) or more wasabi paste to the basic recipe. Sprinkle the eggs with sesame seeds (black ones look very snazzy).
Guacamole Deviled Eggs: Omit the mayonnaise in the basic recipe. Mash one ripe avocado and add to egg yolk mixture, along with a squeeze of lime juice and some finely chopped cilantro.
Hot as Hell Deviled Eggs: Add a dash of hot sauce (like Tabasco) to the basic mixture, along with one chopped jalapeño pepper. Sprinkle with cayenne, if you want to go all the way.
Smoky Bacon Deviled Eggs: Add ¼ tsp. (1 ml) smoked paprika to the basic recipe. Sprinkle the tops of the eggs with more smoked paprika and crumbled cooked bacon.