Southern-style deviled eggs

The Story

I used to work at Blue Smoke at the Union Square location before it closed (the Financial District location still exists…please go if you haven’t!!!) and their version of deviled eggs reignited my love affair with this classic hor d’oeuvre. While they evoke ‘50s/‘60s dinner parties being passed around on plastic trays all across America, they have actually been around since the 13th century. You can find different versions of stuffed eggs in different parts of Europe, such as Rome, where they supposedly originate, and Spain, where I live.

Regardless of where and when they magically appeared, this dish is a classic for a reason. As long as you’re a fan of hard-boiled eggs, you will love this perfectly portable, addictive dish to serve at your next gathering or to be gobbled up as a snack throughout the day. They’re infinitely customizable with the egg yolk filling serving as the perfect canvas for spices, condiments, and surprise ingredients to delight the senses. Again, is it obvious yet how much I love deviled eggs???

Make a batch of these and serve them alongside some crudité and dip (like my cucumber dill yogurt with ranch vibes) to make your next party truly a blast from the past. Or round it out with some toasts like my smoky vegetables escalivada toasts with tuna and snack away until your heart’s content.

Difficulty: 1 on a scale of 1-5

Active time to prepare: 15 minutes

Total time to prepare: 45 minutes

Serves: 16 eggs white halves - count on around 2 -4 per person depending on how many items you are serving.

The Ingredients

For the hard-boiled eggs:

8 large eggs

Ice

For the Southern-style deviled egg filling:

1/4 cup/61 g of mayo (or full-fat Greek yogurt)

1 tsp./4.5 g yellow mustard

1 Tbsp./13 g lemon juice

2 Tbsp./30 g dill pickle relish

1 Tbsp./15 g chopped pickled peppers

1 tsp./5 g chopped capers

1 Tbsp. finely chopped dill

For the assembly:

Any combination of the following ingredients: paprika, sliced chives or scallions, dill sprigs, fennel fronds, extra relish.

The Recipe

For the hard-boiled eggs:

1. Bring a large medium-sized pot filled with water to a boil. Reduce the heat so that there are still bubbles, but they aren’t moving around vigorously.

2. Place all of your eggs in a strainer and gently place them all in the water at the same time.

3. Cook for 11 minutes so the egg whites are set and the yolks are fully cooked through without being chalky.

4. Drain the cooked eggs and place them in a large ice bath. Immediately tap the shells all the way around the eggs with a spoon. Let sit for a couple of minutes to cool slightly.

5. Peel the eggs and place them on a paper towel. Dry completely. Set aside.

For the Southern-style deviled egg filling:

1. Cut the eggs in half and scoop the yolks into a bowl. Set the egg whites aside.

2. To the egg yolks, add the mayo (or yogurt), yellow mustard, and lemon juice and mash together with the back of a fork.

3. Add the relish, chopped pickled peppers and capers, and dill.

4. Season with salt and pepper.

For the assembly:

1. Place the filling in a piping bag and pipe enough filling inside of each egg white half so that it protrudes from the flat side of the egg.

   *NOTE: You can also do this with a small spoon instead of using a piping bag.

2. Put a small amount of filling under each egg and serve on a platter (this ensures they don’t fall over when you’re walking around or moving the tray).

3. Top with your choice of garnish.

DO AHEAD: You can boil the eggs up to two days in advance.

LEFTOVERS: Once filled, the devil eggs can be stored in the refrigerator an an air-tight container for one more day.