The DARLING of the Appetizer Table
Deviled eggs look great on a platter, are easy to make, and—if you’ve got a tasty filling—are enjoyed by almost everyone. The filling is the most important piece of the deviled egg puzzle: Richard Gray, film director and co-founder of the Yellowstone Film Ranch (who recently directed The Unholy Trinity), nails it with his simple mixture of egg yolk, mayonnaise, Dijon, hot sauce (he’s partial to Truff Hot Sauce), apple cider vinegar, salt, and pepper. It creates the perfect base for all sorts of toppings. Gray recommends a sprinkle of paprika, crispy bacon, and jalapeño. The eggs are also delicious with salmon, red onion, capers, and dill; Calabrian chilies and avocado; or cornichon, microgreens, and pickled onion. Mix and match for a personalized deviled-egg experience.
SERVES 4–6
6 large eggs
3 tablespoons quality mayonnaise
1 tablespoon Dijon mustard
1 tablespoon hot sauce such as Truff Hot Sauce or sriracha
1 teaspoon apple cider vinegar
Salt to taste
Pepper to taste
1 teaspoon curry powder, optional
To hard boil the perfect, peelable eggs, add eggs to a 4-quart saucepan, cover with cold water, and add a tablespoon of sea salt. Bring to a boil then let simmer for 7 minutes. Transfer immediately to an ice bath for another 7 minutes, then they are ready to peel and slice. For even slices, use unscented dental floss or a very sharp knife.
Scoop out egg yolks and mix with remaining ingredients. Set egg-white halves on a tray and fill with yolk mix. Top with any combination of the following: avocado, capers, Calabrian chilis, crispy bacon, fresh dill, jalapeños, red onion, cornichon, green onion, pickled onions, microgreens, paprika, smoked salmon.
