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Oeufs Diablo (Deviled Eggs)

I was once in Washington, D.C. at a dinner party thrown by friends. One of the appetizers was deviled eggs. After trying one, I commented: "Wow these are great, I'd love to get the recipe." My hosts responded: "It's YOUR recipe." It's not very modest of me to tell that story, but I was, of course, pleased.

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020. Click here for more on my best-selling cookbook.

The devil made me do it! 😈

Oeufs Diablo

Makes 24 servings

Hard boiling eggs can bring on episodes of high anxiety if you don't know what you're doing. Just ask my close friends. (Steven I mean you!) Follow this recipe and you should emerge triumphant.

1 tablespoon salt

2 tablespoons distilled white vinegar

12 large eggs

¼ cup mayonnaise

2 teaspoons Dijon mustard

2 tablespoons butter, softened

1 teaspoon white vinegar

1 teaspoon sugar

1 teaspoon finely ground pepper

1 ½ tablespoons finely minced parsley

Smoked paprika for garnish

1 ½ tablespoons minced chives for garnish

In large pot, bring three inches water, salt, and vinegar to a rolling boil. With slotted, or other spoon place eggs in water, reduce heat to a simmer, cook 12 to 13 minutes uncovered. Plunge eggs in large bowl of ice water for 5 minutes. Tap each on flat end to break shell then peel under the cold water in the bowl.

Slice in half lengthwise. Remove yolks to a medium bowl. Add mayo, mustard, butter, vinegar, sugar, pepper, parsley, mash together thoroughly with a fork and/or spoon till smooth enough to pipe (no chunks or lumps). Be patient, and vigorous.

Into a pastry bag with large open star tip (not too narrow on end), spoon mixture then pipe into each of the whites. Top each with a sprinkle of paprika and a pinch of chives and serve to a 21-gun salute.


My New Orleans egg server.

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