We had our end of the year gathering for our staff earlier this week and as often happens, we each brought a different dish to share with the group. After looking at what everyone else was bringing, I decided we could use something that wasn’t a dip or a sandwich, but instead was another classic appetizer which I see on the menus of upscale restaurants and neighborhood bar and grills the same — the deviled egg. I looked through a few cookbooks and ultimately landed on Saveur’s The New Classics Cookbook to provide the recipe. I made a couple of not-too-noticeable adjustments to the recipe based on ingredients I had on-hand.
Classic Deviled Eggs
12 hard-cooked eggs
4 1/2 Tbsp mayonnaise
1 1/2 Tbsp cider vinegar*
1 1/2 Tbsp melted butter
1 Tbsp mustard
1 Tbsp sugar
Kosher salt, freshly ground black pepper, and paprika, to taste*
Gently peel eggs and halve each lengthwise. Remove yolk from each egg half and transfer to a large bowl. Arrange whites on a large platter.
Mash yolks well with a fork, then add mayonnaise, vinegar, butter, mustard, sugar, and salt and pepper. Stir the egg yolk mixture until smooth. Using a small spoon, fill each egg half with a rounded dollop of the egg yolk mixture. Loosely cover with plastic wrap and refrigerate until chilled. When ready to serve, sprinkle the eggs with paprika.
*My adjustments included that I couldn’t find my cider vinegar, so I used a white balsamic vinegar and I used smoked paprika instead of plain paprika to sprinkle on the eggs.