Thumbing through my Facebook newsfeed, I saw a post from Bon Appétit and immediately sensed a challenge—to see if indeed these were “the greatest” deviled eggs. In this rendition, the filling is coarsely mashed and studded with crunchy celery and scallion. Is that a good thing? I had to find out…
It became a family affair. I hard boiled according to their directions, and against my better judgment, took them off the heat after 10 minutes. My tried-and-true method is putting the eggs in a pot of cold water, and once it comes to a steady boil, turn off the burner and let the eggs sit in the hot water for 15 minutes before plunging into an ice bath for 12 minutes.
Back to the “greatest” method… One cooled, I peeled them in preparation for the filling mixture. Russ sliced the first egg in half and disappointment set in as we saw that the yellows were not completely cooked, which meant the rest of them would probably be the same. They were.
So much for “the greatest” descriptor. But figuring that all kinds of ingredients were getting mixed in, we assumed it wouldn’t make much difference. And it didn’t. Take heed, if you’re not going to be serving these until the next day, chill the whites and filling separately until just before serving.
Enter son David who was joining us for the Easter repast. For an artistic touch, we thought it might look nice if the filling was piped on using a star tip. Wrong. Since there were chunks in the mixture, it clogged the tip. Plan B. Scoop out the mixture from the pastry bag with a long handled spoon and place into whites. Bingo!
Topped with a sprinkle of finely chopped parsley, we were all set to indulge. So if not “the greatest” they were at least, very tasty…
- Kosher salt
- 8 large eggs
- 3 tablespoons mayonnaise
- 3 tablespoons very finely chopped celery
- 2 tablespoons finely chopped drained pickle relish
- 2 tablespoons very finely chopped scallion
- 2 teaspoons yellow mustard
- 2 teaspoons very finely chopped parsley, plus more for serving
- 2 dashes hot sauce (such as Tabasco), plus more for serving
- Freshly ground black pepper
- Bring a small pot of salted water to a boil. Carefully add eggs. Bring water to a simmer and cook eggs 10 minutes.(In my case, I should have cooked them another couple of minutes.) Drain and transfer to a bowl of ice water; let sit until cool enough to handle, about 10 minutes. Peel.
- Meanwhile, whisk mayonnaise, celery, relish, scallion, mustard, 2 tsp. parsley, and 2 dashes hot sauce in a medium bowl; season with salt and pepper.
- Halve eggs lengthwise. Scoop yolks into mayonnaise mixture and place whites on a plate. Gently mash yolks into dressing; season with salt and pepper. Using 2 forks, fill egg halves with yolk mixture.
- Top eggs with pepper and more parsley and serve with hot sauce.
Do Ahead: Eggs can be made 1 day ahead. Cover and chill egg whites and filling separately; fill just before serving.
Recipe by Hillstone Restaurant Group