We’re going to an 80s themed wine tasting party tonight and Stephanie suggested we bring deviled Eggs and I thought that was a great idea.
They are pretty easy to pull together and at the same time can be fun and festive and most people like them. Everybody wins! You definitely want to adjust this recipe to your personal preferences. I like a LOT of flavor, so I add more spice than most people.
- 12 Medium or Large eggs
- 2 or more Tbsp Dijon mustard
- 1/4 to 1/2 cup mayonnaise
- splash red wine vinegar
- 1/8 to 1 tsp cayenne pepper
- 1 Tbsp fresh chopped parsley
- dash fresh pepper
- Garnishes as needed
- Fresh parsley
- finely chopped green olives
- red, black, or purple salt
First things first, you have to properly hard boil the eggs properly. The usual technique is to put the eggs in a heavy pot and cover with at least an inch of water. Let the whole thing come to a boil partially covered for about a minute and then remove from the heat and cover for 15 minutes. You then immediately transfer the eggs (careful, they are hot!) into an ice water bath until they are fully cooled. Doing this prevents the nasty green layer from forming on the yolks.
Cut the eggs in half and put the yolks into a bowl. Mash the yolks with a fork or put them through a coarse potato ricer as I did. The ricer makes a nice light yolk mixture.
Add the mustard, mayo, and spices and give it a good stir. Next, you have to fill the eggs.
You have a few options here. You can just use your finger and a spoon and that will do the job. A ziplock bag with one corner clipped off will server as a makeshift piping bag that fills the whites more easily. The fancy-pants option is to use a real piping bag and a star tip. I attempted the fancy pants maneuver with some success.
I need to get some decorating lessons. Lucy, are you volunteering? I then topped the eggs with the garnishes – purple salt, parsley and green olives.
Plate them and you’re done!
Hopefully they will “rock like the 80s” tonight!
Take care everyone,