Deviled eggs have a reputation for being an old-fashioned dish. We imagine them stuck on a buffet table between a cold quiche and a rice salad from the year 2000. And yet. Every time they’re served, the tray is empty before the rest of the food is even out.
Ingredients :
- The eggs — Use size L eggs. A detail that changes everything: slightly older eggs peel much better than very fresh ones. If you buy them specifically for this, wait a few days or use the ones that have been hanging around in your fridge for a week.
- The mayonnaise — Not the time to save calories. Low-fat mayo makes a filling that is too runny and lacks character. A classic full-fat mayo does the job perfectly — no need for overpriced artisanal mayo.
- The yellow mustard — Use mild mustard, not Dijon. Dijon is stronger and unbalances the filling. Yellow mustard brings just the right amount of tang without overpowering everything else.
- The white vinegar — Just one teaspoon, but it’s essential. It’s what cuts the richness of the mayo and wakes everything up. You can replace it with pickle juice if you have some — it even adds a bit of depth.
