Deviled Eggs

By • March 28, 2011 • 11 Comments



Author Notes: When I was in my early 20s I decided I wanted to be a professional cook. I took a six-month basic course and jumped into the fray. Somehow I managed to convince the then-popular Washington Square Bar & Grill to hire me as a pantry cook. I had little experience cooking and even less know-how about working in a kitchen dominated by good ‘ol boys and wise-cracking waiters. One of my weekly tasks was to peel a fresh horseradish root and grate it in the food processor. The cap that fit in the top was long gone so I’d stuff a napkin in there in an effort to diffuse the pungent odor of the horseradish. Even with the napkin, it was so strong it would make my eyes water and nose burn so I’d also wrap a towel around my face, bandit-style, and inevitably someone would walk by and pull it off, leaving me gasping for air. Ironically, until that time I’d never even tried horseradish. Outside of the horseradish cream I made at work, my first taste was in the most delicious Bloody Mary that has ever existed at the now-defunct Balboa Café in San Francisco. Soon after that, I discovered it as the key ingredient in my then-boyfriend’s mother’s recipe for devilled eggs. I became an instant devotee of devilled eggs and horseradish. I loved Pat’s recipe so much I converted it to egg salad, which is heavenly on toasted bread. This recipe is especially handy around Easter with all the hard-boiled eggs. And thankfully, it does not require fresh horseradish, an ingredient I still approach with trepidation.lorinarlock

Serves 4 to 6

  • 6 eggs
  • Kosher salt
  • 1/4 cup mayonnaise
  • 3 green onions, whites and greens sliced thin
  • 2 teaspoons prepared horseradish
  • 1 teaspoon dried mustard
  • 1/2 teaspoon sweet paprkia
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon chopped flat-leaf parsley
  1. Place the eggs in small saucepan large enough to fit the eggs in a single layer. Add a heaping pinch of salt and cover with water by an extra inch. Bring the water to a boil over medium-high heat. Once the eggs begin to boil, cook for 10 minutes for large eggs, 1 minute longer for extra large eggs. (I always err on the under cooking.)
  2. Immediately remove from the heat and carefully pour out as much hot water as possible. Set the pan in the sink and fill with cold water. Let sit a minute, then pour out the water and refill with cold water. Repeat this until water stays cool and the eggs are cool when you hold them in your hand. (At this point you can let them sit overnight if you keep them in the water.)
  3. Gently, break the shells and peel the eggs. Cut in half and set the whites aside.
  4. Put the yolks in a bowl. Add the mayonnaise, green onions, horseradish, dry mustard, paprika and Worcestershire. Mash with a fork until creamy. Season to taste with salt--and don't be shy the salt is important. Fill each egg white with a tablespoon of the yolk mixture. Arrange on a plate. Sprinkle with the parsley and serve or cover with plastic and refrigerate until you are ready to serve.
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3 months ago draya3

Just made these and they are fabulous. Thank you!

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3 months ago lorinarlock

Thanks, Draya3. We've been using this recipe for egg salad a lot lately. Filling, but not too heavy--ideal dinner on a warm night.

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over 3 years ago gingerroot

What a great story, Lori! I am not a deviled egg person, or an egg salad person, but I'm thinking horseradish may be the key to my conversion. Looking forward to trying this soon. Thanks for the recipe!

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over 3 years ago lorinarlock

Thank you Ginger Root,
If you are a novice in the egg-liking category, my suggestion would be to play with the amount of mayo as that seems to be key. As a devotee to eggs with these ingredients, I hope you'll like the recipe!

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over 3 years ago gingerroot

You've changed my egg eating life with this recipe, lorinarlock! I made these tonight and LOVED them! Over the weekend I'd read Russ Parsons' article about the perfect hardboiled egg and by not overcooking them (placing in pan, bringing water to a boil, cooking for 1 minute and then removing pan from heat and leaving eggs in for 20 minutes, uncovered) they did not have the off putting smell that I associate with hardboiled eggs. Thanks for a great recipe - one that I am sure to turn to again and again!

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over 3 years ago lapadia

Never thought of this combination, thanks for sharing!

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over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I have a friend who is completely obsessed with deviled eggs. I'm definitely sharing this with her!

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over 3 years ago lorinarlock

Thanks, Five and Spice. I hope she likes them!

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over 3 years ago TheWimpyVegetarian

Oh and I meant to mention there's a Balboa cafe in Mill Valley owned by the same folks. I'll have to check out their Bloody Mary's!!

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over 3 years ago TheWimpyVegetarian

I love deviled eggs and am definitely trying your version! And I love your egg salad approach. That might be my lunch today!

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over 3 years ago lorinarlock

As egg salad, this recipe is really at its best. I've converted people to lovers who say they hate egg salad. One bite is all it takes. And it travels well. I take it to work with the bread separate and its delish. I hope you like it.