My Mom's Deviled Egg recipe is still my favorite...it's all in what you grow up with.
Mom's Deviled Egg recipe is still my favorite, the addition of whole grain mustard the key ingredient to her delish and easy deviled egg. My Mom does not eat eggs. She used to tell me that she was allergic to eggs, but really, she just detests them. Me? I am 'a plate of eggs' for breakfast kind of girl. I will eat eggs any way; scrambled, sunny-side up, over easy, but especially poached. A poached egg lends itself well to all sorts of dishes, many which go 'beyond breakfast.'
Like a poached egg, a deviled egg can lend itself to many things that go beyond the backyard cookout. I had occasion to sample an exquisite deviled quail's egg in Paris, the filling a combination of shallots, thyme and trout pate. It was served during a wine tasting we attended for Veuve Clicquot.
In western Canada while staying in Jasper, I was introduced to beet and smoked salmon stuffed eggs. On this occasion, a black tie only party, the egg was the singular garnish for a platter of smoked beef. Deviled eggs are a huge party favorite, and I quite like preparing them in number for that 'additional' bite at the snack table.
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It's easy once you've made these to understand why my family love them. And by now you are asking how my mother knows how to make a mean Deviled Egg if she doesn't even eat eggs. Yeah, me too. But she does, and she does very well every time. She'll tell you that the secret is in the mustard. Mom uses Maille, a whole grain mustard. It imparts an almost white wine, herby flavor profile not to mention a gorgeous overall texture with the mustard seed. She also puts a smidgeon of Dijon in for creaminess, and it makes the filling lavish. Sometimes she hits them with some mild sweet Paprika just before serving or, as shown, with a paper thin shaving of Cornichon and Italian parsley leaves.
Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy.
Ingredients for Mom's Deviled Egg Recipe
- 12 large eggs, hard boiled and sliced lengthwise, yolks scooped into a bowl and mashed
- 5 to 6 tablespoons mayonnaise
- 2 teaspoons quality Dijon mustard
- 1 teaspoon Maille or other whole grain mustard
- thinly sliced Cornichon, Italian parsley leaves, or sweet paprika for garnish
- Have ready an egg plate of flight board on which you will display/serve from.
- If using a piping bag, fit with an .21 open star tip. If piping without a tip, prepare a small plastic baggie.
- To the mashed hard cooked yolks, add the mayonnaise starting with 5 tablespoons. Add both mustards and stir, continuing to mash and smooth the filling out. I find using the tines of a fork work best.
- Taste the filling. If it requires additional mayonnaise to taste, add the additional tablespoon. If you prefer the mustard profile, add additional Maille or Dijon or both by the teaspoon.
- Pipe or spoon into the whites and arrange on the prepared dish or flight board.
- Garnish with a dash of sweet paprika or thinly sliced Cornichon and Italian parsley leaves.