Recipe: Perfect Deviled Eggs

It’s the Monday after Easter, and you’re looking at a pile of brightly colored hard-boiled eggs that look a little worse for the wear. Time to recycle! Deviled eggs are a wonderful treat any time of year, and they’re easy to make. In addition to that, they’re a great source of protein and, when made with mayonnaise that comes from healthy oil, they’re as healthy as they are tasty.

Here’s a recipe for my favorite deviled eggs, simple but delicious!

Start with boiled large, organic, cage-free eggs (here’s a tutorial on hard-cooking eggs). Carefully peel them, and the cut them in half. Pop out the yolks (this is my kids’ favorite part of the process) and put them in a bowl, setting the whites aside.

Mayonnaise (here’s how to make it yourself), apple cider vinegar, chopped capers, dill, and a little sea salt is what goes into the filling. You can experiment with this…some people like a little dijon mustard, or even horse radish in their eggs. I’ve seen variations from bacon to salmon, but on this subject I’m a traditionalist: the filling is mostly just egg, with a few things added for flavor and texture.

Mix the filling together well, then just spoon it into each egg white. Quick and easy! I like to spruce them up by garnishing with a sprinkling of dill and a few whole capers. Ta-dah! A pretty appetizer or snack, in a jiffy.

Yield: A dozen deviled eggs

Perfect Deviled Eggs

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I've always been a fan of deviled eggs but struggled with making them perfect every time... well no longer. This recipe is exactly what I look for in a deviled egg.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• Six large organic, cage-free eggs
• 1/4 cup mayonnaise (here's how to make it yourself
• 2 teaspoons organic apple cider vinegar
• 1/8 teaspoon sea salt
• 1/8 teaspoon dried organic dill weed (more for garnish, if you like)
• 1 Tablespoon chopped capers (more for garnish, if you like)

Instructions

1. Hard cook the eggs by boiling or oven roasting (here's a tutorial).
2. Allow them to cool, then peel them and cut the eggs in half lengthwise.
3. Remove the yolks, and place them in a bowl.
4. Add the mayonnaise, vinegar, salt, dill weed and chopped capers to the egg yolks. Smash and stir until creamy and smooth.
5. Stuff the egg whites with the yolk mixture, and then garnish as desired with extra dill weed and capers.

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Photography by Jennifer Leung Johnson

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