Dressy Deviled Eggs

Sweet, tangy and addictive – I’ve put a modern twist on my Grandma’s classic deviled eggs. Guaranteed to be a hit at any party!

I’ve been making my Grandma’s Deviled Eggs for years now. They’re always a hit at parties, and I could eat a whole tray by myself. In fact, I usually make 2 trays of them and they still disappear before anything else.

But I always made her deviled eggs by sight and taste, without really measuring things. And I really wanted to make sure that other people could recreate this deliciousness in their own homes. So I set out to actually measure the ingredients, plus dress ’em up a bit for this year’s Easter festivities.

One major thing that I changed this time around was to use real mayonnaise instead of Miracle Whip Light. I had to tweak the other ingredients a bit because of that substitution, including adding a bit of garlic powder.

It. Worked. Beautifully.

I usually use a small cookie scoop to get nice, round tops for my filling, but this year I decided to pipe it into the eggs. I used my OXO silicone decorating bottle and it worked out really well – much cleaner than using a pastry bag. Just make sure to smash all the lumps out of the yolks to prevent anything from getting stuck in the tip. That ain’t pretty.

I really liked how it looked having the cornichon garnish on just half of the eggs, but obviously feel free to pickle as many of ’em as you want!

Also, I always cook 9 eggs instead of 8 to make 16 finished egg halves for a few reasons: sometimes one egg just does not want to peel easily, and sometimes you’re left with not quite enough yolk to fill all of the eggs nicely. This way, you have a spare egg and a little extra filling to work with.

Plus, QC is the perfect way to use up that 9th egg 🙂

Just make sure you don’t accidentally garnish with nutmeg instead of paprika like my Grandma did one year. That is not a tasty tweak!

Dressy Deviled Eggs

• Yield: 16-18 egg halves

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Ingredients

• 9 large eggs
• 1 1/4 teaspoons kosher salt, divided
• 2 1/2 teaspoons white vinegar, divided
• 2 teaspoons yellow mustard
• 1 teaspoon sugar
• 3 tablespoons mayonnaise
• 1/8 teaspoon freshly cracked black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika
• 8 cornichons, halved lengthwise and pat dry

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Instructions

1. Place eggs in a single layer on the bottom of a medium saucepan (you’ll need one with a tight-fitting lid). Fill with cold water, covering the eggs by at least one inch. Add 1 teaspoon salt and 1/2 teaspoon vinegar. Bring to a rolling boil over high heat. Put the lid on, turn off the heat and let sit for 12 minutes.
2. Carefully pour the boiling water into the sink and fill the pot with cold water. Let the eggs sit until they cool off enough to handle. You can change out the water with fresh cold water a few times or add a few ice cubes to speed up this process if desired.
3. Peel the eggs, rinse them under cold water to remove any bits of shell that may be hanging on and pat them dry. Cut each egg in half lengthwise. Pop the yolks out into a medium bowl and place the whites on a platter, cut-side up.
4. To the bowl of cooked egg yolks, add remaining 1/4 teaspoon of salt, 2 teaspoons vinegar, mustard, sugar, mayonnaise, pepper and garlic powder. Mash it all together with a fork until smooth, making sure to stir well so everything is evenly incorporated. Taste for seasoning and add a little more salt/vinegar/mustard/sugar as desired.
5. Scoop or pipe the yolk mixture into the egg whites, filling each one evenly. Garnish with a sprinkle of paprika and press a cornichon slice into the yolk on half of the eggs.

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Notes

Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli, adapted from Grandma Henderson

I always cook 9 eggs instead of 8 to make 16 finished egg halves for a few reasons: sometimes one egg just does not want to peel easily, and sometimes you’re left with not quite enough yolk to fill all of the eggs nicely. This way, you have a spare egg and a little extra filling to work with. Plus, QC is the perfect way to use up that 9th egg 🙂

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