I attended a fancy fundraiser dinner a couple of years ago for a local charity I support. It was the type of event where I was required to slip into my pinstriped suit and perfect tie that complemented my chocolate brown eyes.
Somewhere between the silent auction and Bohemian dance troupe, white-gloved servers passed trays full of appetizers to the hungry crowd. I couldn’t help but giggle when I saw classic deviled eggs included in the wide variety of finger delights.
The moment got me thinking. Are deviled eggs retro enough to be considered a little black dress of the appetizer world? Or is there something out there that could trump this universal favorite from its pedestal? Either way, I have no problem enjoying the research.
- 8 hard-boiled eggs, peeled
- ¼ cup mayo
- ½ tsp. Dijon mustard
- pinch salt & pepper
- ¼ tsp. paprika
- Slice the eggs in half lengthwise. Remove the yellow yolk and place them in a small mixing bowl. Mash the yolks with a fork, and toss with the mayo and mustard. Lightly season the mixture with salt and pepper.
- Line the cooked egg whites with the hole facing up on a tray. Spoon the yolk mixture into a sturdy zip lock bag. Clip the corner of the bag and pipe the mixture into each of the egg white hole. Sprinkle the tops with paprika for color.