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Do I dare bring altered eggs to the holiday table?

Yes!

Will family u-turn eggs and me for breaking classic deviled tradition?

Maybe.

A spark. A shift. Ignited senses are worth a shot. Classic eggs enhanced with ingredients the family already loves: capers, lots of dill, and red onion on the inside. Top with a fresh sprig of dill, minced onions and dash of paprika or cayenne. Really, an assortment of what I’m feeling that day.

A bite and planets swing. As for the u-turn, it’s been making, bringing and years of a new tradition. 

Devil Those Eggs Best

How best to hard boil eggs seems a personal choice. Everyone has their way in the world of peeling shells. Whether on the stovetop, steamed, in an instant pot, or egg cooker— go with it. We use a combination of my dad and an egg cooker ; )

After peeled and while cutting eggs lengthwise, do you ever notice how left behind yolk sticks to the knife then catches and tears part of the next white?

* If this seems excessive, skip to the next step *

To make a clean slice, place a glass of hot water and towel nearby, then after each cut—dip, wipe the knife, and again slice lengthwise.

Why’s This Egg So Smooth & Creamy?

Close to fine powdered yolks make luxurious devils. Tools help, so here are a few options:

• food chopper
• chopping bowl set
• the yolks can also be smashed in a bowl with a fork too

Carefully loosen around the yolk, then gently pop from the bottom of the white, out.

For extra special looking eggs, rinse the whites with care, so as not to tear, then lay to dry on a towel, yolk side down.

While the whites dry—either chop, mash, or stir the yolks to as close of a powder, then add 1/4 cup mayonnaise and the reminder of the ingredients. Note: if piping, make sure the capers and red onion are chopped or minced enough to pass the tip.

From a young age, I knew where my dad stood on tuna sandwiches and deviled eggs. When trying to skimp on mayonnaise, I heard “this tastes as dry as the Sahara Desert!” so learned to make these creamy. Deviled eggs are a balance of creamy, yet flavorful, so I start as low as possible with mayo, mix powdered and creamy mustard, then add more mayo by the tablespoon when needed… which is usually a bit in the end.

If Making Deviled Eggs Ahead

• For fresh sake, I’d say no longer than a day in advance.
• Store filling in an airtight container.
• Line a pyrex with a tea or paper towel.
• Store in a single layer or separate with another towel.
• Before serving, let filling stand on the counter until pliable, about 15-20 minutes.
• If using and in a pastry bag, you can work the filling with your hands.

To Fill and Serve

• Add yolk filling to a pastry bag fitted with a 1/2″ or larger star tip. Or,
• Cut a small edge into the corner of a ziplock bag, then add filling and remove air.
• With a large star, press directly into the middle filling each egg.
• With a smaller tip, swirl to fill.

Just before serving,

add paprika or cayenne

fresh dill

minced red onion

a little of all

or perfect as they are.

Share or satisfy a craving.

Celebrate the best eggs.

Peels that stuck. Whites that tore. The imperfect, most perfect, fell into our hungry mouth while making eggs of all.

Oh eggs, through the years and generations how you save and carry us to the end.

The good egg.

Always the good egg.