Devilishly Disco Eggs

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.)

Clean technique

Zesty deviled eggs

Print recipe


  • 6 eggs
  • 2 tablespoons mayonnaise
  • 1 green onion stick, diced
  • 1 teaspoon horseradish
  • 1 teaspoon spicy brown mustard
  • Salt and pepper, to taste
  • Paprika


  1. 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.
  2. Slice eggs in half, remove the yolks and place in a medium-sized bowl.
  3. To egg yolks, add mayonnaise, mustard, green onions, horseradish, salt and pepper, and combine.
  4. Use a spoon or piping bag to return the mixture to the cavity of the egg whites.
  5. Arrange on a plate and sprinkle with paprika.

The Smorgasbord

Cheese and crackers aren’t supposed to be exciting. But call it a Smörgåsbord and suddenly, Jan and I are in. It’s the go-to supper when we don’t really feel like cooking or going out. But it’s also not the meal to make if we’re feeling lazy either, as we typically spend a good deal of time slicing every type of meat or cheese currently in our refrigerator.

Growing up, the Smorgasbord was the typical Christmas Eve dinner in my family. In additional to meats, cheeses, crackers and breads, we’d add special items like smoked Salmon and homemade Swedish meatballs. We’d also make sure to have pickled herring on hand, which I loved as a kid, that is, before I realized that it was pickled fish swimming in a sour cream sauce. Though I went through many years disgusted by it, I’m now slowing letting the little jar back into my life.

And now, even minus the excitement of impending Christmas-present-opening, this dinner is so much fun. Maybe because we have a soft spot for the appetizers-for-dinner meal, or creating each little bite at the table makes us take our time enjoying dinner. I think the best part is trying different combinations and determining the best.

Clockwise from top: spreadable Port cheese, blue cheese, Gruyere, Dubliner, Muenster, double-cream Brie, and Swiss in the center

This last time, Jan raved about the prosciutto paired with aged Parmesan, while I was smitten with the Black Forest Ham and Swiss Cheese on Black Rye bread. While Jan got creative with his presentation, drizzling balsamic vinegar over a log of goat cheese and sprinkling chopped fresh basil on top, I took it one step further and spread this mixture on a slice of Granny Smith apple for a surprisingly tasty combination.

 While some items make it back for another Smorgasbord dinner, each of these meals is never the same, and maybe that’s why it’s so exciting. Something traditional and simple can sometimes lead to innovation, if we’re willing to try something new.

Pears, Fuji apples, and strawberries