Tuesday, July 24, 2012

Classic Creamy Deviled Eggs

Everyone loves Deviled Eggs. They’re the ultimate comfort food. Soft, creamy and delicious, they're way too easy to just pop into your mouth one after the other. Made popular in the 1950's, this kitshy cocktail appetizer was the quintessential party food of the time. Quick, easy and inexpensive, Deviled Eggs are perfect for parties — gone almost as quickly as they're served. Although the classic Deviled Egg recipe is pretty straight forward, it's a blank canvas that can be improvised upon with any number of tasty ingredients. For a more elegant Creamy Deviled Egg, add some crumbled smoked salmon, a pinch of curry powder, a dab of wasabi, or dress them up with a dab of caviar or finely chopped green onions and chives. Sometimes however, pure and simple is the best, so here's a classic version of this timeless favourite. 

Classic Creamy Deviled Eggs
Makes 12 servings

6 eggs, hard cooked and peeled
1/4 cup mayonnaise
2 tsp Dijon mustard
3/4 tsp white wine vinegar
1/8 tsp Maldon salt
fresh ground white pepper
1 tbsp minced chives
Smoked Spanish paprika, for garnish

Place the eggs in a medium saucepan with enough cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them. Meanwhile, in a medium bowl, mix together mayonnaise, mustard, and vinegar. Then peel the eggs, and halve lengthwise, removing the yolks and leaving the whites intact. 

Transfer the yolks to bowl with the mayonnaise mixture, and season with salt and pepper. Mash with a fork, or food processor, until smooth. Using a teaspoon or a pastry bag fitted with a star tip, generously fill the egg whites. Arrange the eggs on a plate, sprinkle with the smoked paprika and garnish with chopped chives.