Deviled Eggs, They’re Hip Again
I don’t know anyone who doesn’t go crazy over deviled eggs. I’m not sure if they went out of fashion for a time and then came back or I just wasn’t paying attention. I do know that everywhere I go, there’s some version of deviled eggs on the appetizer menu. We usually order them too. I must not be too “egg-centric”, because my favorite versions are usually pretty close to the old tried and true. Admittedly, I’ve tried to change them up as well. I like a new twist, but sometimes they are just not as good as the old-fashioned, on-a- picnic-table, kind of traditional recipe. No matter how you like them, deviled eggs are quick and easy to prepare and always a favorite.
No Shortage Of Eggs For Deviled Eggs Over Here!
At my house, this time of year, there are more eggs than we can possible eat. We share, but inevitably, we have a surplus. I don’t like to waste a single egg, because I know how hard each one of those girls works to bring them into the world. It takes a full 24 hours, minimal, for each egg. If you’ve listened to hens laying, it’s a process which involves a cheer leading section, and they all sing their own versions of way-to-go-girl. Sometimes they sit on the nest for hours, just waiting to lay their daily prize. Some are possessive and look broken-hearted when I enter the coop to steal their little golden eggs.
My Favorite Chicken’s Name Is Petunia
My favorite chicken is a little white Silkie. I had to have one because they are so sweet and so adorable, despite the fact that I knew it would be hard to integrate her with the other hens. Hens are sort of like a high school yard full of mean girls. The new ones have to work very had to fit in. She got a tattoo and started smoking, no just kidding, of course not. She actually is at the top of the pecking order. Apparently all the other girls find her hard to resist too.
Silkies lay very small, creamy colored eggs. She lays an egg about every other day, which is good for her breed. Silkies can’t fly, their feathers don’t have quills so she can’t get into the nesting boxes. Even though she has her own on nest box on the floor, she leaves them in hiding places inside the coop. Every day is like a mini Easter Egg hunt.
Her eggs are my favorite to use in deviled egg hors d’oeuvres. They look a little elegant. They are larger than a quail egg and smaller than a chicken egg. But it doesn’t really matter what egg you use, as I said, I don’t know anyone who doesn’t immediately go for the deviled egg!
The Perfect Hard Boiled Egg
It can be tricking, trying to get hard-boiled eggs just right. But, I’ve got a fool-proof method. Never use the freshest eggs. They need to be a few days to a week old. Put the eggs in a pot and cover in tap water to about one inch over the top of the eggs. Set on medium high and let the pot come to a boil, uncovered. Once boiling rapidly, turn off the heat and cover. Let sit for 8 minutes. After 8 minutes, plunge eggs into icy water. Now, if you’re like me, you’ll forget you started the water to boil and ruin them anyway. That’s why I bought an egg cooker from Amazon! Always perfect hard-boiled eggs.
My Favorite Deviled Egg Recipe
Like I said, I am a fan of the traditional, maybe a slight change-up, but this is how I do it. Hard boil about 8 eggs. Peel eggs and cut in half. Put all the yolks into a small bowl, trying to keep all the whites in shape and as clean as possible.
Set the whites aside. To the yolks, I add about 1 1/2 tablespoons mayonnaise. Depending on the yolks, you may need a little more or less. Never too much that the yolks are too wet. Then add 1 teaspoon mustard. You can use plain yellow or Dijon. 1/2 teaspoon salt and a bit of ground pepper. 1 teaspoon dried dill weed, 1 teaspoon white wine vinegar. Put the ingredients into a piping bag with a large tip or just put into a zip lock, and snip the end. Fill the egg whites with the yolks.
I like to top with a tapenade. I use green olives, just like the ones you enjoy in a martini! That’s why these salty little bites are so good with cocktails. Chop about 2 large olives and and add a teaspoon of capers.
Carefully place on top of the eggs. If you have it, a slight sprinkling of black salt will take this to the next level, and add a slight crunch. Wha-La, and Bob’s your uncle.
Deviled Eggs with Dill and topped with Olive Caper Tapenade
Ingredients
For the Eggs
- 8 hard boiled eggs
- 1 1/2 tablespoon mayonnaise
- 1 teaspoon dill weed
- 1/2 teaspoon salt
- pepper to taste
- 1 teaspoon dijon or yellow mustard
- 1 teaspoon white wine vinegar
For the Tapenade
- 2-3 large spanish olives with pimento
- 1 teaspoon capers
- Optional: Black Salt
Instructions
- Carefully cut each egg in half and remove the yolk, place yolks in a small bowl and whites to the side.
- To the yolks, add mayonnaise, dill weed, mustard, salt and pepper, mix well.
- Place yolks into a piping bag with large open top or use a plastic bag and snip corner to pipe into egg whites.
For The Tapenade
- Finely chop olives and capers
Assemble
- Top with tapenade and sprinkle lightly with black salt
