Classic Deviled Eggs

Classic Deviled Eggs

  • Yield 12 halves
  • Time 45 minutes

Classic Deviled Eggs

 

Jim Wilson/The New York Times

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.

 

Ingredients

  • 6 large eggs
  • 1 teaspoon Dijon mustard
  • 1 to 2 dashes Tabasco sauce, to taste
  • Salt, to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon snipped fresh chives
  • 3 tablespoons mayonnaise
  • Paprika, for garnish
  • Whole fresh chives, for garnish

 

Preparation

  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.