When Cara from Cara’s Cravings invited me to attend her Passover Feast (recap for that in another post to come!) that she was hosting yesterday, I immediately signed up for an egg dish, specifically deviled eggs.
I was always excited as a kid when I went to a party and there were deviled eggs out on the table. I would gobble them up faster than anything else laid out. There’s something about the combination of egg yolks, mayo, and mustard that hits the spot–no matter what.
Interestingly enough, though, as much as I absolutely love deviled eggs I’ve never made them before. They’re mainly a party dish, and since I’m just starting out my social food life as an adult, I never had the opportunity to bring them to a get-together.
But I’m glad I had the chance to make them for the Passover feast. They’re remarkably simple to make, but look so elegant–!
- 1 dozen large eggs
- 2 tbsp white vinegar (optional)
- 1 cup mayonnaise
- 1 tbsp yellow prepared mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- paprika for garnish
1. Place the eggs in a large saucepan and cover completely with water. Add the vinegar (this is optional, since I made a test batch with–and the ones for the party without–there was absolutely no difference in the end result). Bring to a boil over high heat. Once the water comes to a boil, turn off the heat and cover the saucepan. Let sit for 15 minutes.
2. Remove the eggs from the pan with a slotted spoon and place in a colander. Rinse under cold water until the eggs are cool enough to touch. Remove the shells.
3. Slice each egg in half lengthwise. Remove the yolks from the whites and place in a separate bowl and mash with a fork until there are no large chunks left. Mix in the mayo, mustard, salt and pepper. Scoop the yolk mixture into a plastic bag. Cut off one corner of the plastic bag and pipe the yolks into the egg whites. Sprinkle with a dash of paprika.
4. Cool the eggs completely before serving.
My Two Cents: First of all, I probably shouldn’t have anything with cholesterol in it for the next two weeks. These things are addictive. And by addictive I mean I made a test batch that made 12 deviled eggs, and within 5 minutes after they were done, I had 3 of them (and then an hour later I had another, and then at the party I think I had 4….)
I think the type of mayo you choose to use for this will have an impact on the taste. I happened to have my favorite mayo on hand, Cains Light, and it was a perfect match with the yolks and the mustard. For the mustard, I stuck to the recipe and used yellow prepared mustard (in this case, French’s), and I think that makes a difference too. Dijon or spicy brown mustard might work, though. That’s an experiment for another day.
You know that green ring you get around hard boiled eggs if you cook them too long? You won’t get that if you follow my directions. The original recipe didn’t state to cool them under cold water right after you take them out of the pan, but this is important. Even if you remove them from the pan into another bowl and let them cool, they’ll still cook because they’re still very hot.
Overall, you can’t go wrong with this classic dish. It’s simple to whip up, and easily impresses a crowd!
Oh, and according to Katie Lee, Paula Deen said these are the best deviled eggs she’s ever had.
Oh, and it’s kosher