Deviled Eggs

Plan Z Phase: This is a Z3 (ZReboot) recipe. Deviled eggs are great for summer parties. It’s sort of a retro-thing that I’m on a mission to bring back into style. My mother’s deviled eggs were quite simple. Even simpler were the ones my mom would make for my dad. His had no raw onions in them. He knew how he liked his eggs.

Here’s my mom’s recipe for deviled eggs, and some suggested variations to bring them up to 2020.

Servings: Serves 6

Ingredients:

• 6 hard boiled eggs, peeled and cut in half lengthwise
• ½ half tsp sea salt, grated
• ½ half tsp dry mustard
• ¼ cup minced onion
• ¼ cup diced celery
• ¼ tsp pepper (or to taste)
• 3 – 4 Tbl mayonnaise
• paprika
• diced chives

Instructions:

Remove the yolks from all egg halves and put the yolks in a bowl. Set aside the white “boats.” Mash the yolks gently with a fork. Add the other ingredients. Stir. Fill the egg white “boats” using a teaspoon, Be gentle. Mound the mixture. Sprinkle on the paprika and chives and you are ready to serve.

I checked out several sources and found all kinds of ways to jazz up your deviled eggs. You can add any, or an assortment, of these extra ingredients and make your deviled eggs more modern. Experiment. Maybe even divide the filling and make two different flavors.

Here are some examples:

• 2 tsp diced chipotle peppers
• 2 oz salmon roe
• ¼ cup bacon bits
• 1 Tbl horseradish (fresh or sauce)
• Snipped parsley
• 3 tsp capers, chopped
• 3 Tbl diced olives
• or even add in herbs and spices like: tarragon, garam masala, curry powder, cayenne or Italian spice mix
• 1/3 cup shredded Cheddar, smoked Swiss or blue cheese

Enjoy!

Cheers,