Hosting a playoff party? Make it a win with a fun take on a classic hors d’oeuvre—deviled eggs. Whether served at a swanky soiree or a casual evening with friends, the deviled egg is always a crowd pleaser. This year, when serving these popular bites, set up a deviled egg bar at your next party to enliven the crowd in a fun twist.
The concept is simple: Plate prepared deviled eggs along with an array of toppings, allowing guests to mix and match their favorite herbs, spices and toppings. This interactive food station—simple and quick to prepare—is a great way to get guests up and talking, swapping ideas on what makes the perfect combination.
Depending on the size of the event, we suggest plating three types of deviled egg recipes to act as canvas for guests. A southern-style deviled egg is a traditional favorite and therefore a must. For those partial to spice, a Sriracha-based deviled egg is a winner. As for a third, get creative. We’re offering up a horseradish deviled egg recipe below, but don’t be scared to experiment—there is no telling what you can come up with.
Hard-boil the eggs; cool, peel and halve them. Carefully remove the yolks, reserving the whites for later.
To mash the egg yolks, set a sieve over a bowl and gently push the yolks through with a fork. This will ensure an even, fluffy egg yolk paste. Mix in mayo, mustard, vinegar and cooresponding ingredients (sweet relish; Sriracha sauce and cilantro; horseradish). Season with paprika, salt and pepper to taste; combine until even and smooth.
Add mixture into a piping bag and evenly pipe the yolk mixture into the reserved egg white halves. Keep refrigerated until serving.
Half the fun of the deviled egg bar is letting guests pick and choose the construction of these delectable bites. Below, we offer up a few suggestions for the topping bar, but this is where you can let your imagination run wild. The far-flung additions—steak tartar, mango chutney—may sound bizarre when speaking eggs, but you’ll never know what you’ll like until you try it.
Shallots, finely sliced
Roasted red peppers
dill, chives, thyme, cilantro, basil
Salts of various flavors and sources makes for a colorful and tasty addition, especially smoked sea salts. The Spice & Tea Exchange has one of the best selections around when it comes to specialized salts and herbs. A personal favorite is the Applewood Smoked Sea Salt; just a pinch will enliven any dish.
Sliced hot peppers:
jalapenos, scotch bonnet, Thai chilis
Relish pickles, sliced
Pickled radish, ginger or Carrots
paprika, chilli powder, pepper
asparagus, carrots, cauliflower
For tips on cooking the perfect hard-boiled egg, continue to page two.
Although cooking an egg can be one of simplest things to do in the kitchen, it can also be one of the easiest things to mess up. Here, we offer tips to make those journeys in home cooking easier to navigate.
Happy chickens make the best eggs. Try the eggs from Heritage Hen Farms in Boynton Beach. Truly free-range, the chickens raised at Heritage Hen are heritage breed birds—not genetically modified food producers—and largely left on their own to roam free and eat as they please. The farmers provide fresh legumes and herbs, swanky shelter and nesting boxes to serve as protection from predators.
The eggs they produce are a true spectacle: a milieu of colors and sizes, each packed with flavor. Have their eggs delivered to your home by Delivery Dudes, or pick them up at Heritage Hen’s farm side market, Très Frèsh, Tuesday through Friday from 5-7 p.m.
Not so fresh
Don’t use über fresh eggs. Although this goes against every fiber of the farm-to-fork mantra, straight-from-the-farm eggs are difficult to peel. Let the eggs sit for a week to 10 days before cooking. Even better, eggs sourced from a local farm that have not been refrigerated will keep perfectly well on the counter for as many as three weeks.
Vinegar helps make the perfect deviled egg. It may sound a little counterintuitive to add such a sharp ingredient, but a subtle white wine vinegar will go a long way in terms of construction of the eggs. It helps give the yolk a creamy, fluffy texture and taste while enhancing the flavors of the other ingredients.
Cooked to perfection.
Don’t overcook the eggs; this not only toughens the yolks but also makes them drier and discolored. We went to the source of all things egg when searching all things hard-boiled, the Incredible Edible Egg.
To cook, follow these simple instructions:
- Place eggs in a saucepan large enough to fit all in a single layer. Add cold water to cover all the eggs by one inch. Heat on high just to boiling. Remove from heat and cover.
- Let eggs stand in hot water for about 12 minutes for large eggs (nine for medium, 15 for extra large).
- Drain water and run under cold water to cool.
Peel like you mean it
With the advent of packaged and peeled hard-boiled eggs, peeling an egg is becoming a lost art. If done too headstrong, the whites of the egg are not long for this world, and if too timid, you’ll be there for days. For an easy-to-peel egg, follow these simple instructions and preserve the whites and your mind in the process.
- Once the eggs are cooked, run them under cold water until they are cool enough to handle.
- Crack the eggs all over so that the shell spiderwebs.
- Put the eggs back in cool water—we suggest an ice bath—to allow them to finish cooling.
- Once completely cool, proceed with peeling by gently rolling the egg between your hands. Then start peeling eggs while under cold running water—this will help wash away any small shards.