Simple to prepare and easy to transport, deviled eggs are the stuff great picnics and pot lucks and dinners and parties – basically any occasion requiring good eating – are made of. They’re perfectly portioned, easy to customize and so good. Really good, so any time I have an opportunity to make deviled eggs, I do. Super Bowl parties, cocktail parties, Tuesday night – whenever, wherever, they’re a fun way to fancy up an egg.
How to Make Deviled Eggs
1. Hard cook your eggs. (Nope, don’t boil them. Here’s why.)
2. Peel the eggs and slice them in half lengthwise. Scoop the yolks into a bowl and place whites on a deviled egg platter.
3. Mix yolks with mayo and your add-ins of choice – mustard, sweet pickle relish and a sprinkle of paprika for a traditional version or sautéed asparagus, lemon juice and a pinch of cayenne for these asparagus-topped beauties.
4. Spoon or pipe the filling back into the egg whites.
5. Serve immediately or cover tightly and refrigerate to serve later. Deviled eggs are at their best the day they’re made but are still tasty the next day if properly stored.
The flavor combo of lemon juice, a pinch of cayenne, buttery yolk and sautéed asparagus is reminiscent of asparagus with hollandaise sauce, another perennial favorite.
Thin asparagus stalks work best for this recipe. Thicker stalks will require finer chopping and a longer cooking time.
Save a few calories by swapping plain Greek yogurt for half the mayonnaise.
Rubber Spatula or Wooden Spoon