Commence boiling the water.
As far as we're concerned, no outdoor party is complete without a platter loaded with deviled eggs.
First, you need perfectly cooked eggs. For the ideal hard-boiled egg, use this foolproof technique.
Then, get to deviling.
STEP ONE: Make the Classic
Pop the yolks out of 24 egg halves (from 1 dozen hard-boiled eggs). Use a fork to mash the yolks until fine, then stir in ⅓ cup of mayonnaise, ¼ cup of crème fraîche, 1 tablespoon distilled white vinegar, ¾ teaspoon kosher salt and ¾ teaspoon Dijon mustard. Scoop the filling into the egg-white halves. Sprinkle with sweet paprika. Serve.
STEP TWO: Take Your Deviled Eggs on a Trip Around the World
The traditional deviled egg is unimpeachable. But even the classics need a fresh jolt on occasion. So we came up with four international ways to flavor the standard deviled-egg filling. Simply add the ingredients from one of the variations below.
• Add ¼ cup chopped lox
• Add 3 tablespoons finely chopped dill
• Garnish the filled eggs with capers
• Add ¼ cup chopped cornichons
• Add 3 tablespoons finely chopped tarragon
• Add 2 teaspoons finely chopped shallot
• Garnish the filled eggs with fresh tarragon leaves
• Add ½ pound chopped and browned kielbasa
• Add ¾ cup chopped sauerkraut
• Garnish the filled eggs with a parsley leaf
• Add ⅓ cup chopped cabbage kimchi
• Add 3 tablespoons finely chopped cilantro
• Garnish the filled eggs with roasted, salted peanuts
Read more about living deliciously at TastingTable.com