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It\u2019s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you\u2019ll text home about them.<\/em><\/p>\n The quickest way to kick off a party is by laying out a platter of deviled eggs, and this deviled egg recipe makes the appetizer especially hard to resist. They\u2019re smoother, creamier, and richer than most\u2014and absolutely packed with filling\u2014thanks to one clever trick: blending a few whole hard-boiled eggs into the yolk mixture. The technique, inspired by a recipe in\u00a0Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table<\/em>\u00a0by Jeremy Salamon (chef and owner of Agi\u2019s Counter in Brooklyn) and Casey Elsass, creates an ultra-lush filling that pipes beautifully and borders on overstuffed in the best way.<\/p>\n The flavor profile stays true to classic deviled egg (mayonnaise, Dijon mustard, a little hot sauce), but the texture sets them apart. For the easiest peeling and tender whites, we recommend steaming the eggs instead of boiling them. Once filled, garnish the eggs however you like, from smoked paprika or chives to something a little flashier like caviar or candied bacon.<\/p>\n Why blend whole eggs into the filling?<\/strong> Is steaming better than boiling eggs for deviled eggs?<\/strong> How far ahead can you make deviled eggs?<\/strong> What can I add to deviled egg filling?<\/strong> How should I garnish deviled eggs?<\/strong>Tips for the best deviled eggs:<\/strong><\/h3>\n
Adding a few whole hard-boiled eggs to the food processor along with the yolks makes the filling exceptionally smooth and creamy while giving you more to pipe generously into the whites.<\/p>\n
Often, yes. Steaming eggs in a covered saucepan with about an inch of water helps prevent cracked shells and typically makes peeling eggs much easier. Either way, transferring the cooked eggs to a cold water bath will help chill them so you can get to stuffing faster.<\/p>\n
You can cook the eggs up to a day in advance and keep them unpeeled in the refrigerator. Peel, fill, and garnish shortly before serving for the best texture.<\/p>\n
A splash of dill pickle juice or pickled jalape\u00f1o brine (in place of or in addition to the hot sauce) adds brightness. You can also mix in finely chopped pickles, kimchi, or tender herbs for extra flavor.<\/p>\n
Keep it simple with a sprinkle of paprika (hot, smoked, or mild), chopped fresh chives, or a dot of sweet pickle relish or prepared pink horseradish\u2014or go bigger with crispy bacon, dill oil (as they do at Agi\u2019s Counter), or even a small spoonful of caviar.<\/p>\n<\/div>\n