If there ever was a controversial recipe, it would definitely be deviled eggs. Just like potato salad, the argument begins with mayonnaise versus Miracle Whip and then the choices of seasonings and condiments are across the board.
My daughter loves them straight up traditional with no fancy seasoning, which is what these are. The basic recipe is based on my Nana’s, with my addition of the sour cream and Dijon mustard. It makes the mixture a bit more creamy with a slight tang. It’s easy to change them up depending on what flavors you love and I’ve put a few ideas in the variations below.
All of these ingredients are stocked at our local Grocery Outlet and you probably have most of the seasonings and condiments already on hand. I particularly love their selection of eggs … all sizes, brown or white, organic, etc., and at prices far below your average grocery store.
Variations: Your imagination is the only thing limiting your final result! I consider this a traditionalrecipe. Add a tablespoon of horseradish or wasabi to give them a zing (add more if you like them hot!), or change up the mustards with different flavors and textures such as stone ground or truffle. Top with pimentos, green olives or chopped parsley for a different pop of color.
For a Mexican flavor, eliminate the olives and mustards, add 1/3 cup salsa (drained through a sieve to remove the liquid), hot sauce to taste, and top with tortilla bits.
My favorite variation is to substitute finely chopped dill pickles for the olives, delete the sour cream, add two teaspoons of dill pickle juice and then a sprinkle of dried dill on top instead of paprika. I’ve never had leftovers, so they must be good!
Hard-boiling eggs: There’s many ways to boil eggs. First of all, fresh eggs don’t peel as easily as those about a week old. I have had success with placing eggs in a large pot and just covering with cold water. Bring to a boil, remove from heat, cover and let sit for 15 minutes. Drain, recover with cold water and let sit until cool. If you are boiling in advance, put eggs in the fridge until ready to make. Remove the shells by tapping the large end gently on a hard surface (there tends to be a bit of air trapped there, allowing for easier removal).
- 1 dozen hardboiled, shelled large eggs
- 1/2 cup good quality mayonaise
- 1/4 cup sour cream
- 2 tablespoons dijon mustard
- 1 tablespoon yellow mustard
- 1/3 cup finely diced olives (save a tablespoon for garnish)
- 1/4 teaspoon garlic salt
- Paprika for garnish
- Slice eggs in half. There’s some that slice across the width, but I’m a fan of slicing on the length. Use a sharp, wet knife and wipe off as needed.
- Remove the yolks and put in a medium-sized bowl.
- Add mayo and sour cream to the yolks and mash with a fork until smooth.
- Stir in the mustards until fully combined.
- Fold in the olives and garlic salt.
- Fill the egg white halves with the yolk mixture. (I just do it with a spoon; some people like to use a pastry bag or put the mixture in a plastic bag, snip a corner and pipe into the whites.)
- Sprinkle the eggs with paprika and then top with a bit of chopped olives.
- Serve immediately or refrigerate until ready to serve.
If you have leftover yolk mixture, it’s quite delicious served with avocado slices on toast for breakfast!
Makes 24; but usually only 20 make it to the table. A chef’s got to sample before serving!
Go To Tuesdays are weekly recipes from products purchased at the Alameda Grocery Outlet, 730 Buena Vista Ave.
Please let me know if you made the recipe and liked it or would suggest changes. And also feel free to suggest future recipes.