Laura’s Incredible Deviled Eggs

Deviled eggs are…well, they’re deviled eggs. What can you really say about them? They’re nothing extraordinary, usually, but always a summer picnic mainstay. Boil some eggs, slice them in half, scoop out the yolks, mix with a little mayo and a little mustard, scoop back into the empty white halves, finish with a little paprika sprinkled on top. Personally, I like a little curry powder in mine; it gives them an exotic, psuedo-Indian flavor. But still, they are what they are – just deviled eggs. They’re plain ol’ American fare.

I thought that until I had Laura’s deviled eggs, anyway.

I’ve struggled with this post, because how can I possibly sound at all intelligent if I go on and on about something as mundane, as un-gourmand, as Donna Reed-esque, as deviled eggs? Would you all believe me, or would I ruin my foodie reputation forever?

Okay. I have to try.

My friend Laura showed up at our book club a few weeks ago with a plateful of her deviled eggs. They looked a little different – sort of chunky, and there was obviously some fresh dill sprinkled on top. She apologized all over the place for them, giving me that typical cook’s disclaimer, “I love them, but you might not like them, and if you don’t, I won’t be offended,” and on and on. I shrugged off her protestations, but to be honest, I wasn’t expecting much. They were, after all, just deviled eggs.

Then I took a bite.

Just deviled eggs? No way.

These are appetizers. They belong on a piece of crostini or something – whatever it takes to make something a bona fide pre-meal food.

There is mayo in them, yes, and mustard, but it’s dijon mustard, the French kind with depth, rather than plain yellow mustard. There’s chopped red onion, which adds texture and a tiny bit of heat. Chopped dill pickle adds more texture and a tang of vinegar. Fresh dill and a touch of kosher salt add just the right seasoning.

Laura’s deviled eggs have stirred my imagination, and I’m having dreams of endless mix-ins for deviled egg filling. Crisp, crumbled bacon and diced mushrooms. Coriander and sun-dried tomatoes. Chopped artichoke hearts and parmesan cheese.

It’s a bit ridiculous, I know. Still, I dare you to try these and claim that deviled eggs are boring or ordinary ever again.

Laura’s Deviled Eggs

6 eggs
3-4 tablespoons mayo
1-2 teaspoons good dijon mustard
1/4 cup red onion, diced small
1/2 dill pickle, minced fine
kosher salt
fresh dill, chopped
paprika or chili powder for garnish

Fill a saucepan halfway with water, and add eggs. Make sure the water covers the eggs by about an inch. Place over high heat, bring to a boil, and boil 10 minutes. Drain, and run cold water over eggs until water stays cool, then let the eggs rest until fully cooled.

Peel the cooled eggs, and slice in half lengthwise. Use a spoon to scoop out the yolks into a medium-size mixing bowl. Add the mayo and mustard a bit at a time, adjusting to your own taste. Stir in enough red onion and minced dill pickle to make the filling chunky and flavorful, but not so much that you’ve overwhelmed the egg – again, do this to taste. Add kosher salt and chopped dill to taste, and stir.

Scoop filling into the empty egg white halves, or pipe using a pastry bag and an extra large round tip. Sprinkle with a little paprika or chili powder, and serve.

Makes 12.