If you have been to a party in the South, you know that deviled eggs are a must-have! It’s simply not an event unless deviled eggs make an appearance. It seems to be a universal favorite. This fabulous appetizer has international yet very humble beginnings as even peasants were able to gather fresh eggs and make something special out of them.
History of Deviled Eggs
The term “deviled”, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity. The deviled egg can be seen in recipes as far back as ancient Rome, where they were traditionally served as a first course. In the Midwestern and Southern U.S., they are commonly served as hors d’oeuvres before a full meal is served… Deviled eggs are so popular in the United States that special trays are sold specifically for serving them.
Deviled Eggs are the Ultimate Party Food
I have made A LOT of deviled eggs, and tasted even more…most of them are a delicious blend of creamy mayonnaise, zippy mustard and sweet or savory pickle relish. Although a variation of these traditional ingredients, I have to say that the recipe I am sharing today is the best I have ever tried. It is an incarnation of several deviled egg recipes (including Martha Stewart’s rendition) that I have honed and perfected. This recipe is full of flavor with a little “kick” to it courtesy of the wasabi paste. Whip up a batch for yourself and let me know if you feel the same way. Remember to customize and vary your “toppings” on these little delicacies for a stunning presentation.
THE VERY BEST DEVILED EGG RECIPE
8 large eggs
1/3 cup mayonnaise
1 1/2 teaspoon wasabi paste
2 teaspoons rice wine vinegar
2 large scallions, minced (3 tablespoons)
Kosher salt, pepper
Garnish(es) of your choosing:
Bacon (crumbled or in bite size pieces)
Sriracha sauce (just a dot per egg)
Sour Cream (blended with soy sauce, if desired)
Cube of lemon drizzled avacado
- Prepare an ice-water bath. Place eggs in a saucepan and add enough water to cover the eggs by about 1 inch. Bring to a boil. cover and remove from heat. Let stand 13 minutes (not a second longer to avoid the dreaded green/gray sulfite ring!). Drain and transfer eggs to ice water bath to stop the cooking process. Let the eggs remain in the ice-water bath until they are cold.
- Peel eggs and halve lengthwise.
3. Transfer yolks to a medium bowl and mash with a fork until smooth.
4. Stir in mayonnaise, wasabi, vinegar and scallions. Season with salt and pepper. Spoon into whites OR simply fill a pastry piping bag (if you don’t have one, use a Ziploc bag with the corner cut at an angle as a makeshift pastry piping bag) with the egg yolk mixture and pipe into the egg white halves.
For an extra special presentation, garnish with multiple different toppings and watch your guests devour them! Do you have a special deviled egg recipe that is your favorite? Or a family recipe that is extra special? I never met a deviled egg I didn’t love…