Celebrating Modern Jewish Living Through Food, Tradition, and Family
Deviled Eggs
Creamy deviled eggs are a classic appetizer or first course for brunch, lunch, or a holiday meal.
The Backstory: For as long as I can remember, deviled eggs were one of those boring staple foods that showed up on the buffet table for every Bris, shower, Baby naming or Break the Fast meal. They seemed pale, unlovable, and completely lost in a sea of bagels, pastries, and kugels. Just not that alluring. “Who brought these?” I always wondered. And why? And then I tried one. Pure bliss. More of the Backstory after the recipe…
Deviled Eggs
Hard-boiled eggs are sliced in half and then filled with a creamy mixture of egg yolks, mayo, mustard, and Worcestershire sauce. These creamy, tangy bites are the perfect buffet dish for a Sunday brunch, Bris, baby naming, shower, or light course to Break the Fast.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 pieces
Ingredients
- 6 eggs extra large
- 1/4 cup mayonnaise
- 1 tsp. prepared mustard brown or yellow
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. Kosher salt
- 1/8 tsp. freshly ground black pepper
- paprika for garnish optional
- parsley for garnish optional
Instructions
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Place eggs in large pot and cover with cool water. Cook over high heat. When water comes to a boil, cover pot and cook for 10 more minutes.
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Drain eggs and fill the pot with cold water and let them cool. Set aside.
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When cooled, peel the eggs and slice them in half lengthwise. Carefully scoop out yolks into a medium bowl.
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Add mayonnaise, mustard, and Worcestershire sauce to egg yolks and combine with a fork. Mix very well. Add salt and pepper to taste.
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At this stage, you can either add the yolk mixture to a pastry bag and pipe it into the egg halves, or you can use a spoon and scoop a little of the egg mixture into each egg. Either way will work just fine.
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Arrange egg whites on a cake stand or silver tray. Sprinkle with paprika for a pop of color and a nice finishing touch.
Recipe Notes
Note: I often use a quart-size Ziploc storage bag as a pastry bag to pipe fillings or frostings. Simply fill the bag with the egg mixture and squeeze it all the way toward one of the bottom corners of the bag. Snip off the bottom corner tip so that you can squeeze out the filling and start piping away!
…The Backstory continues: Turned out, my mother was the master behind making and schlepping the deviled eggs from event to event (Sorry, Mom!) They are absolutely one of the easiest and most foolproof party apps you’ll ever need. Double the recipe–they’ll be one of the first things to go. And for goodness sake: don’t bury them between the bialys and the babkas: arrange them on a beautiful silver tray or on a high cake stand so they pop against those competitive sweet carbs!
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Jodi Luber
Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.
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