I'm sure every party in the 80's served deviled eggs as an hor d'oeuvre. It's definitely a classic and a favorite to many. It's easy to see why, its simple to make, affordable for large crowds, and they taste really awesome! Strangely though, I was never really a fan until two years ago.
My cousin Ashley made these for Thanksgiving this year, I decided I really wanted to post this recipe because it's something that can be served at any gathering or during any holiday dinner.
This process is so simple, lets get started!I was visiting my family in Queens, NY for the holidays and my cousin Ashley decided she wanted to contribute to our holiday meal by making deviled eggs. She made me do all the work though, well all the boring stuff like boiling and peeling the eggs, cutting them into halves and scooping out the yolks.
She got to season the yolks and pipe them into the white part of the egg and garnish them with a nice piece of hot pepper and scallion. My initial thought was, is this egg thing going to taste good? What the heck is she doing? Why can't I do the fun part? I'm no one's sous chef!
By the time I was done whining and complaining, she was done filling the eggs with the yolk mixture. We decided to eat one right on the spot. Oh my gosh, it was delicious! The smoothness of the egg white, the creaminess and SPICINESS of the yolk mixture was just so divine! I became a fan instantly and that's why you need to have this recipe, because its just so damn good!
This is my grandmothers deviled egg dish from the 1970's, it has been used over and over again in my family and is now considered an antique piece. I actually bought a modern white ceramic deviled egg holder from Target and decided not to use it because this one has so much more meaning and character to it. What do you think? Isn't it so pretty?
When I called Ashley for the recipe she told me to put a dash of this and a dash of that, can you imagine me writing a recipe that says "put a dash of this and a dash of that"? So, because I am so nice to you, I have measured everything out to make your life easier. These eggs are completely devilish and delicious! I hope you enjoy them :) Thanks Ashley for this quick and easy appetizer!
Ashley's Devilish Eggs
Yield: 20 deviled eggs
- 10 eggs (older eggs are easier to peel. older = more than 1 week in the refrigerator)
- 1/2 tsp cayenne pepper or 1/4 tsp hot pepper sauce
- 4 tbsp mayonnaise
- 1/4 tsp black pepper
- pinch garlic powder
- pinch seasoned salt
- chopped scallions
- chopped wiri wiri pepper or scotch bonnet (both are optional)
- Boil eggs for 15-20 minutes (we used 10 eggs b/c our platter holds 20 halves, make the appropriate amount for your deviled egg platter)
- Drain hot water from pot and replace with cold water. Let eggs sit in the cold water for 5 minutes.
- Peel eggs and rinse.
- Slice eggs and scoop out yolks.
- Mash yolks until crumbly looking
- Add mayonnaise, pepper sauce, black pepper, seasoned salt, garlic powder. Mix until it forms a paste.
- Place eggs in platter and fill each egg with a spoonful of the yolk paste.
- Chop scallions and wiri wiri pepper (you can also use a red chili pepper or scotch bonnet)
- Garnish eggs with scallion and pepper.