Extra-Special Deviled Eggs
I’m the most dangerous person at your dinner party.
I’m the one that lingers near the Deviled Eggs at a party. (If not Deviled Eggs, I can also be found lingering near the homemade guacamole or cheese plate.)
You’ll never ever know how many Deviled Eggs I’ve eaten because I pop the entire bite in my mouth while you’re looking down at your wine glass…. and I chew quickly. I go back for seconds (which you think are my firsts). I go back for thirds and fourths (which you think are my seconds). I will clear you out of nearly every Deviled Egg on your appetizer table.
The worst part is (my breath?) that I have no remorse. I eat all of your eggs then I casually move along (…probably to the table with wine). I’m the worst. I really am. At least I won’t mess with your music selection, unless I do. Again… I’m the worst.
These eggs are extra-special because they’re dill-y and radish-y, and I was feeling extra-special when I made them. Just let it happen.
The most important part of making beautiful Deviled Eggs is first, correctly boiling the eggs and successfully peeling the eggs. There’s nothing worst than fighting with the egg white while peeling.
I’ve had the most success with lowering cold eggs into boiling water, and boiling the eggs for 13 minutes. I shock the eggs in cold water and huzzah! They peel without a fuss!
This eggy article explains all.
Easy peeled eggs and golden yellow yolks. No grey, no chalky yolks.
The yolks are combined with mayonnaise, two different kinds of mustard, a dash of Worcestershire, chives, and dill!
You can use a fork to combine the ingredients for a more rustic and chunky Deviled Egg. A food processor will create a more smooth and lovely filling. I used a food processor.
Un-yolked whites. Imperfect is just fine.
Yolks, mayonnaise, and mustard in the food processor. Herbs and Worcestershire are stirred in.
Season to taste, and then it’s hard to stop tasting.
Each white is topped generously with filling and sprinkled with extra chives and dill, thinly sliced radish and yummy smokey paprika.
Then just go ahead and pull up and chair and get weird.
Extra-Special Deviled Eggs
makes 2 dozen
1 dozen large eggs
1/2 cup mayonnaise
2 teaspoons Dijon or whole grain mustard
2 teaspoons yellow mustard
1/2 teaspoon Worcestershire sauce
3 tablespoons chopped fresh chives, plus 1 tablespoon more for garnish
2 tablespoons chopped fresh dill
salt and pepper to taste
thinly sliced radishes, for garnish
paprika for garnish
To make the eggs, fill a large pot with water about 5-inches high and bring water to a rolling boil over medium heat. Take the eggs out of the refrigerator just as the water comes to a boil and use a large spoon to lower the eggs, one at a time, into the boiling water. After a few eggs, the water will cool and stop boiling. That’s ok. Keep adding eggs. It will start to simmer again. Once the last egg is added, set your timer for 13 minutes. Use the large spoon to gently stir the eggs around the pot just a bit.
Prepare a large bowl with cold water and ice cubes.
After 13 minutes remove from the heat and spoon each egg out of the boiling water and into the ice bath. Allow to fit for 5 minutes until cool to the touch. Crack eggs and return to the water.
Peel the eggs. Rinse them off to remove any shell bits. Pat the eggs dry. Slice the eggs vertically and carefully spoon out the yolks into a medium bowl (if you’re mixing by hand) or the bowl of a food processor fitted with a blade attachment (if you’re mixing in a machine). Place the egg white halves of a baking sheet or serving platter.
Add mayonnaise and mustards to the egg yolk. Mash and stir with a fork (for a more rough/rustic Deviled Egg), or blend until smooth in a food processor (for a more smooth Deviled Egg). If using a food processor, transfer mixture to a medium bowl and stir in Worcestershire sauce, chives, and dill. Stir. Season to taste with salt and pepper.
Spoon about 2 heaping teaspoons into each egg white. Top with more chives, dill, thinly sliced radish, and a sprinkling of paprika just before serving. Eggs are best within two days of preparing. Serve chilled.