The other day, I heard that deviled eggs were, like, so seventies. But, as they’ve recently made their first appearance in our house, they’re new to me. And I’d say pretty tasty too.
But do deviled eggs really need updating from this retro-dish status? Can’t we just leave a classic dish alone? When it comes to fashion trends, I always say, if you wore it the first time it was in style, you’re excluded from wearing it when it comes back. Phew! I’m saved from side ponytails and scruchy socks. And since I wasn’t around in the seventies to eat deviled eggs during their heyday, I think I’m ok to make them now.
I made a batch as an appetizer and modernized them my own way, by slicing the eggs in half with the wavy slicer used to give vegetable slices a corrugated appearance. Voila! Sufficiently 2010. And when one of my dinner guests who hails from the South described the dish as Southern—not seventies—I had a new way to think about deviled eggs.
I added horseradish to mine for some kick, and also tried out another technique picked up from the Food Network: impromptu piping bag. I put the egg filling in a plastic bag, cut the end, and was able to create clean-looking deviled eggs! (Which is definitely an improvement over my usual messy spoon technique.)
Zesty deviled eggs
- 6 eggs
- 2 tablespoons mayonnaise
- 1 green onion stick, diced
- 1 teaspoon horseradish
- 1 teaspoon spicy brown mustard
- Salt and pepper, to taste
- Hard boil eggs in a pot. My trick for perfectly cooked eggs: place the eggs with a dash of salt in the pan, with enough water to cover the eggs. Cover with the lid and place over high heat until the water is boiling. Remove pot from the heat and let sit, covered, for 20 minutes. Uncover, pour out water into the sink, and allow cool water to run through the pot for several minutes to cool the eggs. Remove the shells right away, otherwise they will stick to the eggs and be much more difficult to remove.
- Slice eggs in half, remove the yolks and place in a medium-sized bowl.
- To egg yolks, add mayonnaise, mustard, green onions, horseradish, salt and pepper, and combine.
- Use a spoon or piping bag to return the mixture to the cavity of the egg whites.
- Arrange on a plate and sprinkle with paprika.