I learned how to make Deviled Eggs as a teenager. We loved them at barbecues and for other get-togethers. It was fun to make them after Easter as well…even though they sported streaks of pink or green or yellow or blue from the egg dyes the Easter Bunny used.
Recently, we have seen Deviled Eggs pop up on more restaurant menus as an appetizer. We thought this was strangely different, but we ended up ordering them a few times. We had some up in Napa and HOLY COW! They were amazing! I searched for a recipe for them from the restaurant but to no avail. This is about as close as I can get to it…hope you enjoy!
***some like them spicy, some do not…make your fave!***
12 eggs, hardboiled
2 Tbs. mayo
2 tsp siracha (optional)
1 Tbs. Dijon mustard
1/2 tsp dried minced onion
1 pinch cayenne
1/4 tsp sea salt
dash garlic powder
1 Tbs. sweet pickle relish
1 1/2 tsp lemon or lie juice
1 Tbs. white sugar
chopped cilantro or parsley or paprika for garnish
Hard boil the eggs. (I put mine in a pot, cover with cold water, bring to boil, cover then remove from the heat for 12 minutes.) When cool, peel the eggs and cut in half. Remove the yolks into a bowl and set the whites aside.
Smash the yolks with the back of a fork. In the bowl with the yolks, add the remaining ingredients, except for the garnish. Mix together. Taste for seasoning…you may need more salt, cayenne, Dijon, mayo…it depends how you like your hard-boiled eggs!
After the yolk mixture is all combined, scoop it into a plastic baggie and clip the corner off the end. Now use the baggie as a “pastry bag” and squeeze the yolk mixture into the egg whites.
Place the devilled eggs on a platter and sprinkle with chopped cilantro or parsley, or paprika.
What did I love about this recipe? I love that it is a kicked up version of the old standby! I usually make a few without the hot sauce as well, just to keep everyone happy!
What didn’t I love about this recipe? Nothing, really!