Devilishly Delicious Deviled Eggs Recipe
If we had it our way, deviled eggs would be a staple at every event we attended. Yes, every single one.
This recipe can be modified to fit just about any event you’re headed to.
Tailgating? Add some hot sauce and crumbled blue cheese.
Halloween party? Add some carefully-cut black olives (we love the idea from “Delicious as it Looks” below!).
Holiday party? Just add finely chopped red and green bell peppers!
If you are bringing deviled eggs to a party, consider this tip: prepare your egg yolk mixture early and keep it refrigerated in a plastic bag. Plate your hard-boiled egg whites when you get to the party. Simply cut off a corner of the bag containing your egg yolk mixture, then fill.
When it comes to pairing wines with deviled eggs, reach for something light, dry and white. You really can’t go wrong with a dry bubbly like Prosecco. Also give a dry Pinot Grigo, like Girl & Dragon Pinot Grigio a try. If you’re a Chardonnay lover, consider Emily Wines Chardonnay with these tasty little treats.
Delicious Wine Sister Deviled Eggs
12 large eggs
2 t. extra virgin olive oil, plus more for drizzling
1 T. mayonnaise
1 T. Dijon mustard
2 t. white wine vinegar
1 t. malt vinegar
Fresh ground pepper
3 T. chopped dill
1. Place eggs in single layer in medium saucepan. Cover with 1 ½ quarts cold water. Place over high heat, bring to a simmer, shut off heat, and wait for at least ten minutes. Drain eggs, and peel under cool running water. With thin knife, carefully slice eggs in half.
2. Place egg yolks in bowl or food processor. Add olive oil, mayonnaise, and mustard and process until smooth puree forms, scraping down sides of bowl as necessary. Season to taste with salt.
3. Transfer mixture to pastry bag fitted with plain tip or to plastic zipper-lock bag with corner cut off. Select 12 best egg white halves (reserve remaining egg whites for another use), and pipe filling mixture into them by starting outside the indentation, completely filling the indentation, and overflowing the other side of it, leaving a curled “tail” at the end.
4. Sprinkle eggs with sea salt and dill. Serve and enjoy!