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 I\u2019m convinced people who say they don\u2019t like deviled eggs haven\u2019t had a good one yet. I mean, I get it. This party app can be polarizing, especially if the only ones you\u2019ve ever had are rubbery with barely any filling. It\u2019s a common predicament, considering how little yolk there is to work with. Good news is: There\u2019s a better way that will leave you with an extra rich and creamy center\u2014arguably the best part.<\/p>\n Instead of mixing mayonnaise with only the boiled yolks, as is traditional, blend it with yolks and<\/em> whole boiled eggs. This wonderful trick takes a page from Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table<\/em>, a cookbook by Jeremy Salamon, chef-owner of Agi\u2019s Counter and Pitt\u2019s in Brooklyn, and Casey Elsass. Salamon\u2019s recipe uses a whole-egg filling, whipped and piped atop halved jammy eggs. Drawing on this inventive approach, I tried my own spin, saving the cooked yolks from the halved eggs and blending them in the food processor, along with a few whole eggs.<\/p>\n The result is spectacular. The egg whites add volume and fluff, while the additional fat from the yolks makes the filling ultra smooth, as decadent as the finest chocolate mousse. With a spoonful of tangy Dijon mustard and squeeze of prickly hot sauce, it\u2019s a stuffing so flavorsome, you\u2019ll want to eat it straight from the spoon.<\/p>\n This recipe makes enough to fill each egg abundantly, and you may even have some extra afterward. If you do, swipe it over buttered toast for an otherworldly breakfast.<\/p>\n
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