I’m still a Southern girl…of course I have a deviled egg plate.
For deviled eggs, most use a sprinkle of paprika or aleppo pepper as a garnish, but the hedonistic and excessive use it by the spoonful. Since the flavors are otherwise subtle, the aleppo pepper shines – or smolders.
A couple gathered tips: Virginia Willis’s deviled eggs in Bon Appetit, Y’all contain her French secret ingredient: butter. I never miss an opportunity to hide butter in things, and it really does take these to the next level (of hell! muhahaha). Also, for easy-to-peel eggs, use eggs that have been in the fridge a week or so. Much recommended – mine were super fresh since we go through eggs like chickens were going extinct, so they were annoying hard to peel.
(recipe can be doubled)
- 6 eggs
- 1 scant tablespoon aleppo pepper (or an equal amount using 3 parts paprika to 1 part cayenne)
- generous pinch or two cayenne
- 1/2 cup mayonnaise
- 1 tbsp butter, softened
- 1 tbsp fresh lemon juice
- coasre salt and fresh cracked pepper
- green onions, chives, or other herbs for garnish
Hard boil eggs. Technique of perfection: put in a pot and cover with an inch of cold water. Bring the water to a rolling boil, then remove from heat, cover and let stand for 10 minutes. Remove to a bowl and cover with cold water for a couple of minutes. When they are cool enough to handle, peel.
Slice in half and remove yolks to a medium bowl. Smash yolks as smooth as you can get them. (Alternately you can use a food processor and mix with the other ingredients).
In a dry pan, lightly toast spices to wake them up a bit. Add to yolks, plus mayonnaise, butter and salt and pepper to taste. Combine thoroughly.
Spoon mixture back into eggs (piping is lame), garnish with greenery.