Classic Deviled Eggs

NY Times recipe from Alex Witchel who states, “This recipe is adapted from ”U.S.A. Cookbook,’ a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s. There are no newfangled ingredients here – no lemongrass or curry or pesto – just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you’re feeling fancy, garnish with chives). They are basic, but spectacular, and always a welcome addition to the picnic table.”

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Classic Deviled Eggs

  • Total time: 1 Hour
  • Servings: 1 Dozen

Ingredients

  • 6 Large Eggs
  • 1 tsp Dijon Mustard
  • 1 to 2 Dashes Tabasco Sauce, to taste
  • Salt, to taste
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 Tbsp Snipped Fresh Chives
  • 3 Tbsp Mayonnaise
  • Paprika, for garnish
  • Whole Fresh Chives, for garnish

Directions

  • 1)

    Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.

  • 2)

    Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.

  • 3)

    Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

Notes

Source: https://cooking.nytimes.com/recipes/6866-classic-deviled-eggs