The sound of a hard-boiled egg being tapped against the sink, then rolled under your palm to peel the shell off in one piece — that’s the signal that something good is coming. Everyone knows deviled eggs. Few people dare to make them, as if they were complicated. They aren’t.
Ingredients :
- Eggs — Use eggs that aren’t ultra-fresh if you can. A 8 to 10-day-old egg peels much better than a same-day egg — the shell comes off cleanly without tearing the white apart.
- Mayonnaise — Homemade if you feel like it, store-bought if you’re in a hurry. Avoid low-fat versions: they release water and make the filling soggy in less than an hour.
- Mild mustard — Not strong Dijon. Mild mustard provides binding and a slight tang without taking over. If you only have Dijon, use half as much.
- Chives — This is the spring soul of the recipe. They must be finely chopped — under your fingers, they almost smell like spring onions. If you can’t find any, a very finely chopped shallot works great too.
