How to Make Deviled Eggs.
It feels wrong to have deviled eggs on Easter; and, yet, it feels wrong to not have deviled eggs on Easter. What’s a girl to do? I suppose a girl just has to make the most heavenly deviled eggs she can.
And that is what she did. And everyone said, “Hallelujar, may I have the recipe.” And she said, “But, of course.”
How to Make Deviled Eggs
- 12 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground pepper (or white pepper)
- 2-3 large stems of fresh dill (remove large stems), chopped
- Pickled Radishes (see below)
- 24 capers
- Cilantro microgreens (or any other microgreens)
Gently place eggs in a large pot of water. Bring water to a boil over high heat. After it begins to boil, turn down to medium heat and cook for about 9 minutes.
Remove pot from the burner and carefully pour out the hot water. Run very cold water over the eggs and let sit in cold water for about ten minutes. This will help shells to not stick to the eggs when you peel them.
Peel eggs and allow to cool completely. Cut eggs in half. Place egg yolks in a medium bowl. Smush egg yolks well with a fork.
Place mayonnaise, mustard, vinegar, salt, pepper, and dill in the bowl with egg yolks. Mixed together until smooth & creamy.
Use a decorating bag (or a Ziploc baggie with about 1/4″ of one of the bottom corners cut off). Fill with yolks mixture and pipe into the middle of each egg.
Top with a pickled radish slice, a couple of capers, and a sliver of oh-so-stylish microgreens.
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