Rich Deviled Eggs

Name: Rich Deviled Eggs
Prep time: 20 min
Total time: 30 min
Ingredients: 6 large eggs; 0.25 cup mayonnaise; 1 tablespoon softened unsalted butter; 2 teaspoons Dijon mustard; Kosher salt and freshly ground pepper; Ground paprika, for sprinkling

3.1

(44)

4 Reviews

By

Shira Bocar

Updated on March 30, 2021

four variations of rich deviled eggs — Photo: Kate Sears

Prep Time:

20 mins

Total Time:

30 mins

Yield:

12

When it comes to this iconic appetizer, the devil is in the details: The eggs cook for exactly eight minutes, and then a food processor is used to whirl butter into the yolks for extra pilllowy creaminess. Once you've cracked the technique with the original version, venture out of your shell with three delicious variations.

Ingredients

6 large eggs
¼ cup mayonnaise
1 tablespoon softened unsalted butter
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
Ground paprika, for sprinkling

Directions

Prepare an ice bath. In a medium pot, cover eggs with cold water; bring to a boil. Remove from heat, cover, and let stand 8 minutes. Drain and transfer eggs to ice bath. When cool enough to handle, peel and halve lengthwise.
Transfer yolks to a food processor. Add mayonnaise, butter, and mustard; season with salt and pepper. Process, pausing to scrape sides of bowl, until smooth. Transfer mixture to a piping bag fitted with a tip or to a resealable plastic bag. If using a plastic bag, snip one corner. Squeeze filling into each egg-white half. Sprinkle with paprika and serve.

Variations

Smoked Trout: Blend the yolks with 1/4 cup mayonnaise, 1/4 cup flaked smoked trout, 1 teaspoon Dijon mustard, and 1 teaspoon fresh lemon juice. Season with kosher salt and freshly ground pepper. Garnish with minced chives.

Pesto: Blend the yolks with 1/4 cup pesto, 2 tablespoons mayonnaise, and 1 teaspoon fresh lemon juice. Season with kosher salt and freshly ground pepper. Spoon on a little more pesto before serving.

Spiced Hummus: Blend the yolks with 1/3 cup hummus, 1 tablespoon fresh lemon juice, and 1/4 teaspoon hot sauce. Season with kosher salt. Sprinkle with za'atar and sprouts to serve.