As long as I can remember, deviled eggs have been a staple hors d’oeuvre at every family party. For my family’s annual Christmas Eve dinner, I made the familiar dish but switched up the egg-cooking technique for the first time. Instead of hard boiling, I used Alton Brown’s oven method. It’s hard to say if it actually made a difference, but it was fun to experiment with a new way of hard cooking eggs.
- Hard cook your eggs by boiling or baking.
- After letting cooked eggs sit in an ice cold water bath for 15 minutes, peel and slice eggs in half lengthwise.
- Scoop out the yolks and place them in a bowl. Add mayo, spicy dijon mustard, chopped up gherkins, salt, and pepper al to taste. I don’t have the precise measurements for this, but I usually add a spoonful of mayo and mustard at a time until I get the consistency I like. Unlike traditional recipes, I typically use more mustard than mayo for a spicier and tangier taste.
- Spoon mixture into a ziplock bag with a small 1/4″ corner cut out.
- Carefully pipe the mixture into each egg half.
- Dust with paprika.