Deviled Eggs may be the easiest Hors d’oeuver in the known universe. They are obviously delicious, and fun because you can make them as fancy or low-key as you wish. They are half make-ahead, since the eggs are hard boiled and may be kept overnight if need be. And because boiling water and adding whole eggs is a mulit-tasking approved step in this recipe, the prep work for Deviled Eggs can take place as you sit down to breakfast or lunch. Today I boiled the eggs mid-day so I could prepare and inhale this snappetiezer (does that work for Snack + Appetizer?) right after a workout.
With the hard boiled eggs ready and waiting, all you have to do is decide which direction you want to take them. Today’s cool and threatening to rain, so I felt like making them more smokey and savory. I’m looking forward to brighter variations later this Spring!
Time: 30 minutes
Hands-On Time: 12 minutes
Kitchen Equipment: Mid-sized sauce pan, sharp knife, cutting board, measuring spoons, small rubber spatula, small spoon, mixing bowl.
Servings: 1-2. Recipe will easily double or triple.
Eggs and Filling:
– 3 Medium or Large Eggs
– 2 Tsp Olive Oil
– 1 & 1/2 Tsp Traditional Dijon Mustard
– 1 & 1/4 Tsp Juice from Jar of Capers
– 1/8 Tsp Spanish Paprika
– 1 Tbsp Whole Grain Dijon Mustard
– 1 Tbsp Capers
– 6 Pinches Spanish Paprika
– Place a medium sauce pan filled about 1/2 way with water, enough to cover the eggs, over medium-high heat.
– Just before the water comes to a boil, use a spoon or tongs to add the eggs. Set a 15 minute timer. The timer is *not* optional!
– Remove the eggs when time’s up and set on the countertop to cool. (If making ahead by more than three hours, place eggs in fridge until it’s time to use them – just be sure to remove them 20 minutes or so before making Deviled Eggs so they can return to room temp.)
– Peel the eggs and cut them in half vertically (from pole to pole).
– Carefully scoop out each half yolk and place in the mixing bowl.
– Add all the remaining ingredients to the yolks and stir throughly to incorporate. I used a rubber spatula to keep the mixture contained (vs spread all over the sides of the bowl) so as to better judge the consistency. This may be helpful since the consistency will vary based on the size of the egg yolks – add more olive oil if it seems too dry.
– Working with a small spoon and the rubber spatula, place the yolk mixture back into each egg white. The mixture will overfill the hole which is good!
– Once all the halves are refilled, proceed with garnish. I used a small spoon to dole out the mustard and used my fingers for the capers. For the Spanish Paprika, I held a pinch between my thumb and index finger, then rubbed them together for controlled distribution.
These are all gone now…