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.
TIPS:
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.
TOOLS:
Medium Pot
Medium Bowl
Spatula or Wooden Spoon
Small Sauté Pan
Slotted Spoon
Small Spoon
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TECHNIQUES:
Hard Cooking Eggs Hard Cooking Eggs
Sautéing
Asparagus Topped Deviled Eggs
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon freshly-squeezed lemon juice
- pinch cayenne, to taste
- 4 thin stalks asparagus, trimmed and chopped (about 2 tablespoons)
- 1 teaspoon butter
- pinch salt and pepper
Instructions
- Place eggs in a medium pot in a single layer. Add just enough water to cover the eggs by about an inch.
- Bring water to a boil. Cover pot and remove it from heat. Let sit, covered, 15 minutes.
- Run eggs under cold water. Crack, peel and cut each egg in half lengthwise.
- Scoop the yolks into a medium bowl and place whites on serving platter. Use spatula or wooden spoon to mash the the yolks. Stir in the mayonnaise, lemon juice, cayenne and salt and pepper. Spoon filling back into egg whites, dividing it evenly.
- Melt butter in small sauté pan over medium high heat. Add chopped asparagus and cook until asparagus begins to soften, about 1 minute. Use a slotted spoon to remove asparagus from pan. Top each egg with cooked, chopped asparagus. Chill until ready to serve.
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