This is a recipe for beautiful deviled eggs, but before we get to it, I'll ask that you let me tell you about the last couple of days first. I know the eggs are distracting, I mean, look at them! If I could give you one right through the screen, I would.
These deviled eggs were part of a Saturday night dinner spread - leftover from Friday's lunch. They made the trip north with me, to visit friends in Bolinas. We had a tasty dinner of mostly leftovers and the eggs were a hit! Let's talk about what makes them great. The main thing is they're classic-inspired, simple to make, and updated at the same time.
Above is my leftover box packed for Bolinas - soup, eggs, Josey Baker Bread, various toppings and condiments.
How to Make Deviled Eggs
The concept is straight-forward, but there are a couple of pitfalls to avoid. The main thing, boil your eggs properly. This is so you don't ended up with dreaded grey yolks. An ice bath after boiling is your friend here. Cool, peel, halve, make a beautiful filling from the yolks, and you're on the home stretch.
The Best Filling
It's all about getting the flavor and texture right here, and I use a little trick. The filling is mixed, mashed, and fluffed into a light herb-flecked dollop. Toasted almonds add the crunch, chive flowers bring the pretty. They're not technically deviled, as there is no paprika or mustard in this version, but you can always tweak the filling to your liking with a few pinches of either.
A number of you have made these over the years, and have noted variations and suggestions that I wanted to highlight.
Allyson: "I just made these for Easter. Coincidently, it was the first time I’ve ever made, or actually eaten, deviled eggs. They were fantastic. I used pistachios instead of almonds, and couldn’t find chervil or dill seed, but they were so much better than I had imagined. My fiance, who loves deviled eggs, declared them the best he’s ever eaten."
Berndy said, "I make my deviled eggs with pickled eggs for a more interesting taste." Love this idea, and think they'd be great using these pickled turmeric eggs!
Deviled Eggs Recipe
- 1 tablespoon dill seed
- 1 dozen eggs
- 1/4 cup Greek yogurt
- 1 teaspoon extra-virgin olive oil plus more to serve
- scant 1/2 teaspoon fine-grain sea salt
- 3 tablespoons finely snipped chives
- 2 tablespoons finely chopped chervil
- 1 tablespoon finely chopped dill
- 1/4 cup sliced almonds toasted
- smoked paprika (optional)
Toast the dill seeds in a dry pan over medium heat until they deepen in color, a few minutes. Remove the seeds from the heat and allow them to cool, then gently crush them in a mortar and pestle.
Place the eggs in a pot and cover with cold water by half an inch or so. Bring to a gentle boil, then turn off the heat and cover. Let the pot sit for ten minutes. In the meantime, prepare a large bowl of ice water. When the eggs are done cooking, use a slotted spoon to place them into the ice bath. When the eggs are cool, remove them and crack and peel.
Cut each egg in half and use a spoon to carefully scoop the yolks into a bowl. Set the empty white aside. Mash and fluff the yolks with a fork. Add the Greek yogurt, olive oil, and salt. Continue to mix and mash until the yolk mixture is as smooth and creamy as possible. This takes a bit of time, but the result is worth it--the yolks become creamy, light, and airy. Add the toasted dill seed and the chives, chervil, and dill to the creamed yolks, reserving a bit of each for garnish. Mix well to incorporate.
Use a spoon to gather small balls of yolk, then use your finger to gently slide them into the whites. Garnish each egg with the reserved herbs, dill seed, chive flowers (if available), almonds, and a finishing drizzle of olive oil. For classic deviled appearance, sprinkle with a few pinches of smoked paprika.