Smoke? Fire? Deviled Eggs.

By on June 18, 2011

It’s getting summertime.   Let’s head out on the patio.  Watch the city roll by with a nice chilly cocktail, maybe a Greyhound.  And a little something something to nosh on.  Like a plate of well-seasoned creamy deviled eggs.  Hey now.  Spicy.  Smokey.  That’s what I’m talking about.

Those in the pic below (artfully staged by the Mrs.) were for the little one’s Hoe-Down Birthday Party (here’s the full menu:  Hoe-Down Party).  The life expectancy of an egg on this platter was about .02 seconds.  It was kind of a frenzy.  You can’t see us, but we are all there.  Right behind the camera.  Waiting to pounce.

The Prep:

So, the obvious first.  Hard cook a bunch of eggs.

  • Don’t use AA eggs, they are too fresh.  The white is still too firm and makes it killer to peel without wrecking the egg.  I buy eggs 5 days or so before using them for hard boiling, and tip the carton on its side in the fridge (helps keep the yolk centered).
  • Lower eggs into simmering water for about 8 or 10 minutes, but that will vary depending on the size of your egg, how much water you use, etc.  In my pot, 3/4 full, with a dozen large eggs, it’s about 9 minutes to a good hard cook, but without the depressing green ring that you get with overcooked eggs.
  • Drop into ice water to cool.  This also shrinks the egg a bit away from the shell, which makes it  easier to peel.   Peel them all (under running water can help), then dry well with a paper towel.

Now let’s have some fun:

  • Halve eggs, separate yolks from whites.  Yolks fork-smashed.
  • One part Dijon, two parts mayo, three parts cream cheese.  Start with 1, 2, and 3 spoonfuls and taste from there.
  • Whip it all up until it’s blended and smooth smooth.  Make that arm burn.  Seriously, it’s got to be light, you have to work it baby.
  • Mince up a quarter of a white onion, fold in.
  • Spice time – white pepper, celery salt, Old Bay, cayenne.
  • Now get a clean spoon and taste.  Close your eyes and think about it.  Adjust.


  • If you want to get all fancy schmancy, load your filling into a pastry bag with a fluted tip, and pipe into the white halves.
  • Otherwise, just grab two spoons.  Take up some of the mixture with one spoon, and then scoop it back and forth between the two spoons so you get like a football shape (a “quenelle”), and slide onto the halved white.
  • Now we have the firey cayenne, let’s finish with smoked paprika.  That’s my latest flavor obsession.  Love love love the smoked paprika.
  • Grab one for yourself before serving on a big platter.

The Pros:

It’s all very retro, with a mod twist from the smokey paprika.  And the onion adds just a suspicion of crunch and sharp to cut through the creamy goodness.

The Cons:

There are never enough of them.

The Takeaway:

Coolest cocktail party appy ever.

  1. Christy

    July 1, 2011

    I add a splash of balsamic to my deviled eggs — they kill EVERY time!!!

    • GHT

      July 1, 2011

      Sounds great, I’ll try that next time!

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