As cliché as making deviled eggs for Easter brunch might seem, I don’t hear anyone complaining. Deviled eggs are always the first dish to disappear at the church potluck. Or maybe that is just my perception because Patrick can miraculously eat his weight in deviled eggs and ask for more, please and thank you.
There are about as many ways to make deviled eggs as there are chocolate chip cookie recipes in Google search results. You can make them with bacon, with jalapeños, or nothing but mayo, salt, and lemon. I have seen other variations with chipotle, pimiento cheese, caramelized onions, Sriracha, or even ranch dressing for crying out loud. Everyone has “their way.” Around our house we like them with zesty garlic, lemon, and of course a healthy portion of spice (which sounds like how we prepare most of our food, so nothing new here).
If I haven’t yet sold you on making them this weekend, just remember that deviled eggs can be made ahead of time, so when brunch rolls around you can sit down with a mimosa instead of scurrying around the kitchen. Plus, these are pretty delicious, and they qualify as Whole30 for those of you in the throes of culinary self-control. If you are feeling extra indulgent, you could put bacon on them if you wanted to, which is probably what I should have done in the first place.
SPICY GARLIC DEVILED EGGS
makes one dozen egg halves
1/4 cup mayo
1 teaspoon Dijon mustard
3 large or 4 small/medium garlic cloves, diced finely
1 tablespoon lemon juice
2 teaspoons olive oil
1/4 teaspoon cayenne for mild spice, about 1/3 teaspoon for medium heat
1/8 teaspoon ground ginger
1/4 teaspoon paprika, plus more for dusting
2 tablespoons chopped chives, for garnish
salt and pepper to taste
Hard boil your eggs then cool them completely in the fridge (cooling takes several hours at least, but you can speed it up by putting the eggs in an ice bath in the fridge). Your eggs can also be boiled a few days in advance and stored in the fridge.
Peel your eggs then cut them lengthwise. Spoon out the yolks into a medium bowl and set aside the egg white halves. Alternatively, put the yolks (and all other ingredients except chives) into a small food processor and cheat like I did. It will definitely get your yolk mixture smoother than mixing by hand. If you are going to mix by hand (cheers to you), mash your yolks until they resemble fine crumbs. Whisk in mayo, Dijon, garlic, lemon juice, olive oil, cayenne, ground ginger, and paprika. Season with salt and pepper to taste.
Put a small spoonful* of the yolk mixture into each of the egg white halves. Garnish with a dusting of paprika and chives.
If want to assemble them a day ahead of time, just be sure to store in an airtight container (otherwise the yolk can dry out a bit).
* I like putting the yolk mixture into a piping bag, makes for prettier eggs and (sometimes) less mess!