Deviled Eggs

Of course, everyone already knows how to make Deviled Eggs. Why would you possibly need a recipe? The truth is that most of us need a recipe, or at least some new techniques. In fact, it’s possible (or probable) that this should have been a pantry tips/ let’s fix it post. Because everyone knows how to hard-boil an egg intuitively, that means that lots of us don’t know how to do it well. If you don’t know Mark Bittman’s How to Cook Everything, you’re in for a treat, because his column and book are all about technique. In fact, Deviled Eggs are an example of a food I thought I didn’t like but actually just hadn’t eaten it cooked correctly until very late in life because I can’t stand the taste of over cooked hard boiled eggs. Mark Bittman’s egg cooking techniques are life altering, at least for people like me. I recommend you watch this video. Cooking the eggs properly will update this old school dish in a new school way. And after you know how to boil eggs to your liking, the sky is the limit in terms of making Deviled Eggs. I like them to be a little spicy, with plenty of mustard and lots of richness and fresh herbs. But this is just a baseline for Deviled Eggs; be sure to experiment so that you know how you like them best. Because Deviled Eggs are such a classic, they’re perfect for picnics, BBQs, Madmen Parties, and Kentucky Derby parties to name a few.

Print Recipe

Deviled Eggs

The perfect deviled eggs with herbs for a prominent place on a 1960's cocktail party menu, picnic and bbq tables, Southern suppers and Kentucky Derby menus.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Servings: 6

Author: Barrett Bridenhagen

Ingredients

• 6 eggs
• 2 teaspoons hot sauce
• 1 teaspoon Dijon mustard
• 4 tablespoons sour cream full fat is really delicious, but unnecessary
• 2 tablespoons mascarpone or cream cheese
• ½ pickle spear I used a spicy sour dill pickle- it was awesome
• leaves from two stalks of tarragon
• salt

Instructions

• Boil the eggs for no more that 12 minutes! then submerged into an ice bath to stop the cooking. I prefer closer to 10 minutes, FYI. You have to figure out your own ideal cooking time.
• Peel the eggs.
• Cut them in half lengthwise.
• Food process until really smooth and creamy: the yolks, hot sauce, Dijon, sour cream, pickle, tarragon and salt. If you made the green goddess dressing, a tablespoon or two of that is also an excellent route in place of the sour cream and herbs.
• Spoon or pipe the filling back into the egg whites. Garnish with paprika and tarragon. Enjoy.