My Devilish Eggs

My whole life I have strongly disliked hard-boiled eggs. I have desperately tried to like egg salad, yet I failed every time. When I ate a Niçoise or Cobb Salad, I pushed the eggs to the side like a child. I could never understand how people could eat hard-boiled eggs for breakfast, lunch or dinner, and the smell of them made me queasy. I was never interested in making use of our dyed Easter eggs and I would pass by the deviled eggs which were perfectly presented on tables at parties, wishing that I liked them. Well, after spending 4 months in England and going through a plethora of tea sandwiches, voilà! I like egg salad! Since then, I seek out the little buggers whenever possible whether they are done with a twist on menus at restaurants such as Matt’s in the Market in Seattle or Deep Ellum in Boston or classically prepared with paprika at a party, I am all over them. I wanted to come up with my own deviled egg recipe and put it to the ultimate test… whether or not I’d eat (or enjoy) my own eggs.

Makes 24 Deviled Eggs

  • 12 Eggs
  • 1/4 cup Mayonnaise
  • 2 tablespoons Plain Yogurt
  • 3 teaspoons Sherry Vinegar
  • 2 teaspoons Spicy Honey Mustard
  • 1/2 teaspoon Worcestershire Sauce
  • Salt and Pepper, to taste
  • 1/3 cup Chives, minced, for garnish
  • 1/4 cup Chive Blossoms, for garnish
  • 2 tablespoons of Hawaiian Red Salt, for garnish

*Tip from America’s Test Kitchen: To center the yolks, turn the carton of eggs on its side in the refrigerator the day before you plan to cook the eggs.

Place the eggs into a large saucepan and cover with 1 inch of water. Bring to a boil over high heat. Once boiling, remove the pan from the heat, cover, and let stand for 10 minutes. Meanwhile, fill a large bowl with two very large handfuls of ice cubes and 2 quarts (approximately) of water. With a slotted spoon transfer the eggs into the ice bath and let them cool for 5 minutes.

Gently peel the eggs, cut them in half and transfer the egg yolks into a medium bowl. Add in the mayonnaise, yogurt, vinegar, mustard, worcestershire sauce and salt and pepper. Mix with a hand mixer until combined without any lumps. In a pastry or ziploc bag, fit with a large star tip and add in the yolk mixture.

At the time of service, arrange the egg whites on a serving platter. Pipe the yolk mixture into the egg whites, filling the eggs about 1/2 inch about the whites. Sparingly, sprinkle the eggs with chives, hawaiian salt and arrange the chive blossoms.

I challenge you to eat just one.

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