Another holiday is upon us, and it is incumbent to celebrate the Fourth of July in the United States. Sure, the ribs, brisket, burgers and steaks take center stage, but everyone hangs around the fixin’s table for the deviled eggs. Here’s a small batch recipe of six eggs’ worth, in one of the classic variations, with some suggestions on upgrades at the end.
Special Equipment:
None.
Ingredients:
- 6 large eggs, hard boiled, peeled
- 2 Tbsp mayonnaise
- 1 Tbsp onion, finely diced
- 1 tsp Dijon mustard
- 1 Tbsp Italian flat-leaf parsley, finely chopped
- 3 pinches kosher salt, or to taste
- 1/8 tsp freshly ground black pepper
- Paprika, for dusting
Directions:
Once you have your ingredients assembled, begin with the eggs and cut them in half longitudinally and use a small spoon to remove the yolks. Place the yolks in a bowl and arrange the egg white halves on a plate or platter.
After all of the eggs have been divided from their yolks, add mayonnaise and mustard to the yolks and stir to combine with a spoon, taking care to bust up the clumps and make the concoction a smooth and creamy texture. Add the salt to taste, pepper, and the minced parsley and onion. Stir well to combine.
Using a small spoon, divide the filling between the egg white halves. With clean hands, you can assist getting the dallops off the spoon with a finger.
Lightly dust the top with paprika for presentation.
Cover loosely with plastic wrap and refrigerate until ready to serve.
Upgrades:
- Replace the parsley with a similar amount of chives, scallions or cilantro
- You can use Himalayan pink salt or Hawaiian red salt as an alternative to the paprika
- Instead of spooning the mixture into the egg white halves, place the filling into a frosting bag and pipe the contents into the eggs for a professional presentation
