The beauty of the deviled egg is that it is elegant and refined. They are the ultimate hors d’oeurve, but are as simple to make as a peanut butter and jelly sandwich. Okay, maybe they are a little more complicated to make than that, but like PB&J, they can be made with what most of usually have in the fridge.
There are countless ways to make deviled eggs: with capers, smoked salmon, cayenne, horseradish, sun-dried tomatoes, chives… The list goes on. I’m just encouraging you to make them. And make them however you want, but preferably with cage-free organic local eggs (trust me, they taste better). But that part is up to you.
Like most of us, I always have the ingredients for this dish in my fridge: eggs, Dijon mustard, salt, pepper and mayonnaise. Careful with the mayonnaise, because your deviled eggs should have a brighter yellow yoke filling than the ones pictured here. I got a little mayonnaise-happy while mixing up the filling (or I was distracted by my adorable friend Natalie whom I hadn’t seen in awhile). Either way, I encourage you to go easy on the mayo.
And next time you think there’s nothing to eat in the house and you can’t stand the thought of one more bowl of cereal… Here’s what you’ll do!
Dijon Deviled Eggs
- 2 large eggs
- 1/8 cup mayonnaise
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Completely cover eggs with cold water (it should be 1 1/2 inches above the eggs) in a 3-quart heavy saucepan and bring to a boil uncovered. Reduce heat to low and cook eggs 3 minutes. Remove from heat and let stand, covered, 20 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes.
Peel eggs and halve length-wise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise and mustard and stir with a fork until smooth, then season with salt and pepper. Using small spoon care place filling inside egg whites and serve.