The Original Deviled Eggs
Recipe courtesy Blue Smoke and Jazz Standard, New York City
Most home cooks have their own signature techniques and ingredients when it comes to making deviled eggs—we’ve seen everything from ham to raisins to sardines making appearances as fillings in these popular hors d’oeuvres. But sometimes there’s no substitute for the original, which is why we turned to Blue Smoke and Jazz Standard in New York City to give us their recipe for the perfect, simple deviled eggs. No gimmicks required.
- 10 hard-boiled eggs
- 1 teaspoon Champagne vinegar
- ½ teaspoon of Coleman’s Dry Mustard powder
- 2 teaspoons Dijon mustard
- 7 tablespoons mayonnaise
- ¼ teaspoon cayenne pepper
- Salt & pepper, to taste
- ¼ teaspoon curry powder (optional)
Gently crack the shells of the hard-boiled eggs and peel them under cool running water. Cut a small sliver off of the ends of each egg, so that it will sit on a plate, then slice in half, length-wise. Remove the firm yolk, setting the whites aside. Blend the yolks in a food processor until smooth. Add remaining ingredients and blend until thoroughly mixed. Pipe or spoon mixture into egg white “cups” and refrigerate until served. Makes 20 deviled eggs.
Popular for a party, creamy deviled eggs call for a celebratory wine. Break out something bubbly like Prosecco, Crémant, or Cava. Not only are these sparkling wines festive, they also compliment the richness of the hors d’oeuvres and refresh your palate, getting you ready for another egg. Because you can’t just eat one deviled egg, can you?