Deviled Eggs

Deviled Eggs
Staff Writer

Chef David Burke

There are no special tricks to my deviled eggs, but I promise you that you’ll love them. A lot of people don’t think about putting sour cream into their recipe, and I think it’s what adds that special something. Espelette pepper is a French type of chile pepper and if you can’t find it in the store, feel free to substitute with cayenne.

Notes

*Mustard oil is oil that has been infused with mustard seeds. If you cannot find mustard oil, feel free to substitute with 2 tablespoons of regular oil mixed with 1 teaspoon of mustard powder. 

Ingredients

  • 12  hard-boiled eggs, peeled
  • 1  Tablespoon  mayonnaise
  • 1  Tablespoon  sour cream
  • 1  Teaspoon  smoked paprika
  • 1/2  Teaspoon  Old Bay seasoning
  • 1/2  Teaspoon  cayenne
  • 2  Tablespoons  mustard oil*
  • 1  Teaspoon  Espelette pepper

Directions

Cut the eggs in 1/2 lengthwise and gently remove the yolks. Set aside the egg whites on a platter.  Pass the yokes through a fine strainer and add to a medium-sized bowl. Mix in the mayonnaise, sour cream, paprika, cayenne, and Old Bay and season with salt and freshly ground pepper. Add the yokes to a pastry bag with a star tip. Pipe about 1 ounce into each egg white and drizzle with mustard oil and the Espelette.

Nutritional Facts

Total Fat
6g
9%
Saturated Fat
5g
21%
Cholesterol
4mg
1%
Carbohydrate, by difference
1g
1%
Vitamin A, RAE
14µg
2%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
9mg
1%
Choline, total
2mg
0%
Folate, total
1µg
0%
Magnesium, Mg
3mg
1%
Phosphorus, P
9mg
1%
Selenium, Se
1µg
2%
Sodium, Na
23mg
2%
Water
5g
0%

Deviled Eggs Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Deviled Eggs Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.