Old-Fashioned Deviled Eggs
Classic Family Recipe Adds Sophistication to Easter Celebrations
Apr 7, 2007
Many people have wonderful childhood memories of Easter dinners. Easter Sunday is perhaps the best Sunday of the year, when entire families can gather with relatives and enjoy a meal together. While every person will have his or her own opinion on what the favorite dish was, you can be sure that the foods served were made from recipes that have been in the family from generation to generation.
It may have been grandmom or mom who cooked up a storm to feed many hungry people--perhaps a baked ham or roasted lamb, along with several delicious side dishes and a sumptuous dessert or two. Over the years, I have learned the value of home cooking and of family meals. While most family heirlooms should be carefully guarded, old family recipes should be shared.
As you prepare the final touches to your Easter dinner, you may want to save room for a tray of deviled eggs. These old-fashioned eggs have traditionally been part of a relish tray--served with olives, radishes or other small vegetables. And while the combination of ingredients you can add to the mashed yolks is endless, I prefer to keep it simple, with just an addition of mayonnaise, mustard, salt, pepper and a touch of paprika.
If you've ever made deviled eggs and discovered that your eggs cooked unevenly (with the yolks not perfectly centered), try this technique: After submerging the eggs in the simmering water, roll them gently with a spoon for about 10 seconds. This rolling action will help keep the yolks in the center of the egg.
You can also prepare these deviled eggs 1 day ahead of serving them. Just cover the eggs with plastic wrap and refrigerate them. Then let them sit at room temperature for about 30 minutes before serving them.
RECIPE
Old-Fashioned Deviled Eggs
Serves 8
10 large eggs, at room temperature
1/2 cup homemade or store-bought mayonnaise
1 tablespoon Dijon mustard
Coarse salt and freshly ground black pepper to taste
1/4 teaspoon paprika, plus more for garnishing
Fresh parsley leaves, for garnish
1. Cook the eggs in simmering water for 12 minutes; remove the eggs from the water with a slotted spoon. Transfer the eggs to a bowl and cover with cold water; let stand until the eggs are completely cool.
2. Peel the eggs, rinse under cold running water, and pat dry. Slice the eggs in half lengthwise.
3. Scoop out the yolks. In a medium mixing bowl, combine the yolks with the mayonnaise, mustard, salt pepper, and paprika. Spoon the filling into the egg-white halves using a teaspoon or use a pastry bag fitted with a 1/2-inch star tip to pipe the filling into the egg-white halves. Dust the filled eggs with paprika and garnish with parsley leaves.
