Classic Deviled Eggs

Classic Deviled Eggs

Serves 12

Read the original post here.

6 eggs
small handful arugula, finely chopped
2 teaspoons mustard
1/2 teaspoon salt
1/4 cup mayonnaise (I made homemade, since it’s such a prominent taste in these eggs)
a few grinds fresh pepper
smoked or regular paprika for garnish

Hard boil the eggs: put 6 raw eggs in a pot with water to cover by about 1 inch. Bring to a boil, then turn off the heat. When the water has cooled to the point where it’s comfortable to stick your hand in to grab the eggs, that means they’re done. Remove and cool completely in the fridge. Peel and then cut in half along the longer axis.
Take the egg yolk out from both halves and place in a bowl. Gently mash them, then add the salt, mustard, mayo, pepper, and arugula. Taste for seasonings and correct if necessary.

Arrange the 12 halves on a serving platter. Carefully scoop about 1 tablespoon of filling into the concavity of each egg. Garnish with a sprinkling of paprika, preferably smoked.

For homemade mayo:
1 fresh, organic egg yolk
1 teaspoon white wine vinegar
pinch salt
1/2 cup oil

Place 1 fresh organic egg yolk in the bottom of your food processor or in a small bowl that won’t shift when you whisk. Add 1 teaspoon water and the vinegar and salt, then pulse/whisk to combine. Drizzle in the oil little by little–going especially slowly at first. Continue to add the oil until the mayonnaise is thickened and smooth and all of the oil is used up. Refrigerate until ready to use, up to 3 days.

Posted in: Just Recipes
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