I did a little research in regards to our old pal the deviled egg and it turns out they’ve been around for a very, very long time. But really, it’s no wonder. They are pretty darn delicious after all. I’ve not known many people to turn them down, save my dear husband. That poor guy went his whole life think he didn’t like them. Turns out, he just needed to try one bursting with flavor. I first found an amped up version of deviled eggs in one of my favorite cookbooks released by the renowned Chuck William’s company. I held on to the capers, but have since developed the recipe into one my own. Small, yet might ingredients like capers, tarragon vinegar and dijon mustard set these beauties light years apart from those of their predecessors. Enjoy.
1 dozen Eggs
1/3 cup of Mayonnaise
1 heaping tablespoon of Capers, drained, rinsed and chopped
1 teaspoon Dijon
1 teaspoon Tarragon or White Wine Vinegar
1/4 teaspoon Kosher Salt
Generous pinch of Cayenne
2 tablespoons Minced Fresh Dill, if desired
Place eggs in a large, wide-bottomed saucepan and fill to cover by 1” with cold water. Do not overcrowd the pan. Place over medium-high heat and bring to a rapid simmer. Remove the pan from the heat, cover with lid and allow to sit, covered, for 13-15 minutes, depending on how well-done you like your yolks.
Have ready a medium-sized mixing bowl filled with ice water. Transfer eggs to the ice bath and allow to cool completely, 15-20 minutes. To peel the eggs, gently roll on the counter, breaking up the shell on all sides. Under running cool water, peel the eggs and set aside on a kitchen towel to dry.
Cut the eggs down the middle lengthwise, carefully wiping your knife clean after each cut, if desired. Transfer the egg yolks to a food processor fitted with the blade attachment, add the remaining ingredients and process until smooth. Alternatively, place the yolk in a medium-sized mixing bowl and using a hand mixer on medium-high speed (or a whisk) mix until well-combined and smooth in consistency.
Spoon a tablespoon of yolk mixture back into egg white crevices. Alternatively, using a pastry bag fitted with a 4B open star piping tip, pipe yolk mixture back into egg whites in a circular motion. Garnish with dill, if desired, and serve immediately.
Makes 24 Deviled Eggs
Would pair well with:
Dry White Wine, such as Sauvignon Blanc or Pinot Grigio