When I was a caterer we would always put deviled eggs on a cocktail party menu.  When I would suggest them, the hostess/host invariably would wrinkle up their nose – “Why would I do something so pedestrian?” and my answer would always be “Because they will be the first thing gone – with your guests asking for more.”  And, I was speaking the truth.  Almost everybody will say they don’t eat them, but it is amazing how quickly they disappear.  In later catering years, it was very chic to offer deviled quail eggs but I never veered from my trusty traditionals.  You can fancy up the mashed yolk filling with minced ham, shrimp, chicken, crab, or lobster (about ¼ cup) or about the same amount of minced cooked mushrooms, or 2 tablespoons of anchovy paste, minced scallion, or red onion or 1 tablespoon sun-dried tomato paste or minced fresh herbs – dill, chives, and tarragon work particularly well.

Michael, my buddy who maintains this blog at Loupe Digital, loves them so the other day I took some farm-fresh guys and deviled them up just for him.  He said it took about 30 seconds to finish the tray!  See, I told you that they will always disappear as quickly as you can make them.

            One dozen hard boiled eggs, peeled

            ¼ cup mayonnaise

            1 tablespoon Dijon mustard or more to taste

            1 teaspoon sweet pickle juice

            Pinch cayenne pepper

            Salt and pepper to taste

            Paprika for garnish, optional

            Tiny pickle chip for garnish, optional

Cut the eggs in half, lengthwise, carefully keeping each white half in one piece.  Carefully remove the yolks and place them in a small mixing bowl.  Set the whites aside.

Combine the egg yolks with the mayonnaise, mustard, pickle juice, and cayenne pepper.  Using a kitchen fork, mash the mixture together.  If the mixture seems too dry, add a bit more mayo, mustard, or pickle juice.  Season with salt and pepper to taste.

If you want to be fancy, scrape the mixture into a pastry bag fitted with the small star tip.  Neatly pipe an equal portion of the mashed yolk mixture into each white half, mounding slightly.  If not feeling like a fancy-nancy, just carefully portion the yolk mixture into the white using a teaspoon.

Either place a little pickle chip in the center of each one and lightly dust with paprika or forego the chip and dust.

Cover lightly with plastic film and refrigerate until ready to use or for no longer than 8 hours.  And, no snacking ‘til your guests arrive!