I am often asked to bring deviled eggs to gatherings. This kind of bums me out because I love the challenge of a new and different appetizer, but, apparently, my friends and family really like my deviled eggs. There are a couple of different schools of thought when it comes to “proper” deviled eggs; the main point of contention is whether they should be flavored with sweet pickle relish (or the juice of). I vehemently say: “No!” and refuse to participate in either the fabrication or consumption of such. As my “deviled egg friend” agrees – Dijon mustard is the key secret ingredient. There are also a variety of ways to garnish deviled eggs; I usually go with two different garnishes per platter – one of which is usually an herb sprig (or, in this case, a sprinkling of dried herbs) and the other is capers (I love the added salty, sour bite they add). Of course you can always use a sprinkling of paprika, but that’s so commonplace.
- 7 Eggs – Hard Boiled, peeled and cut in half
- 1/4 – 1/3 Cup Mayonnaise
- 2 tsp. Dijon Mustard
- 1/4 tsp. Dried Mustard (powder)
- 1/4 tsp. Garlic Powder
- 1/8 tsp. Celery Salt
- Salt and Freshly Ground Pepper to taste
- 12 Capers
Remove yolks from eggs and put in a medium sized mixing bowl. Add remaining ingredients (start with 1/4 Cup mayonnaise and add more if desired) and combine until mixture is smooth. Spoon prepared yolk mixture into 12 egg whites (I always boil an extra egg in case one tears during the peeling process, plus I like extra filling).If you prefer, you can add the yolk mixture to a small ziploc bag and cut off the tip – pipe the filling into the egg whites. If you want to get really fancy (as pictured) use a star tip in a pastry/piping bag (or substitute a ziploc) and pipe the filling into the whites. Garnish as desired.