They should be called “Angel” eggs because it seems as though just about everyone loves them. In fact, Deviled eggs are generally the first things to be gobbled up at a gathering like Easter Brunch. There are hundreds of variations on the popular party food that Julia Child simply called Stuffed Eggs. Can you just hear her, reading a line from her own book, Julia Child’s Menu Cookbook?
“I do think eggs look most attractive and professional when filled with a pastry bag and cannelated tube!”
Once I found out what the heck “cannelated” meant (fluted or grooved) I agreed with her! So, just in case you have some extra hard boiled eggs in the refrigerator after Easter egg dyeing this week, or you are hosting a get-together tomorrow, let me share one of my favorite recipes for Deviled Eggs. I found it in one of my oldest cookbooks called Quantity Cookery from 1922. I didn’t think you’d appreciate a recipe, however, that calls for 96 halves (or 6 pounds) of hard boiled eggs. I got the recipe down to a manageable size and started with an egg yolk and mayonnaise base. Softened butter and cream cheese add a rich, smooth texture while spicy mustard, prepared horseradish and Worcestershire sauce all add the kick. In fact, many Deviled eggs recipes I came across had dashes and splashes of flavor like lemon juice and hot sauces added to the base, which just goes to show that when it comes to Stuffed Eggs, the Deviling is in the details. Happy Easter and happy brunching!
| Servings |
- 12 eggs, hardboiled and carefully peeled
- 1/4 cup mayonnaise
- 1/4 cup butter
- 1/4 cup cream cheese, softened
- 1 tablespoon spicy prepared mustard (like Dijon)
- 1 teaspoon prepared horseradish
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 2-3 drops hot sauce (like Sriracha or Tabasco)
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh ground pepper
- 1 tablespoon fresh parsley, chopped fine (for garnish)
- Paprika, Hungarian or Sweet Paprika preferred (for garnish)
- 2 large shallots, sliced fine (optional)
- 1 cup vegetable oil (for shallots)
Ingredients
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- Slice hard boiled eggs carefully in half, lengthwise. Remove yolks and place in a medium bowl. Place egg whites on a serving tray. In the bowl with yolks add mayonnaise, butter, cream cheese, prepared mustard, Horseradish, lemon juice, Worcestershire sauce, hot sauce, salt and pepper. With fork or standing mixer, mash ingredients together until smooth and fluffy. Place mixture into a piping bag with round or grooved tip. Fill egg whites with yolk mixture. Garnish with chopped parsley. Lightly sprinkle with paprika. Store in the refrigerator, lightly covered until ready to serve. For extra pizzazz on your deviled eggs, you can fry the shallot slices in hot vegetable oil until they turn a golden brown. (Don’t let them burn!) Let them drain on a paper towel, and then sprinkle over deviled eggs just before serving. Delicious! Makes 24 halves.
