In many ways the humble egg is a canvas for the creative cook to express his or her own personality.
This expression can take myriad forms: baking - pastry - pasta. Omelettes, scrambles, over-easy, over-hard, sunny-side up, egg-drop soup, poached eggs in broth, in tomato sauce, fried in oil, meringues, macaroons, etcetera etcetera.
A simple deviled egg can support a huge array of variations from traditional to bizzarre.
I'm a traditionalist but I do like to hang my own personal variations onto the standard form: that ubiquitous yolk, mayonnaise, mustard mixture dusted with generic paprika.
My twist - necessitated by a shortage of mayonnaise in this case - the addition of buttermilk and yogurt and minced shallots for texture.
Please allow your imagination to run wild when preparing this appetizer: chopped pickles, Sriracha, fish sauce, caviar, poppy seeds, diced tomato, avocado, grated hard cheese, chopped olives or whatever suites your fancy.
The recipe, then, is there is no recipe. There is no set ratio. A smoother, looser filling for the whites can be accomplished by tweaking the ingredients accompanying the cooked yolks, be it mayonnaise, sour cream, yogurt or even vinegar.
For our purposes, I will enumerate the approximate ratios of the above pictured deviled eggs.
Deviled Eggs (One of Many Versions):
- 2 dozen eggs, hard boiled*.
- 1/3 cup of mayonnaise.
- 2 tablespoons of buttermilk.
- 2 tablespoons of thick Greek yogurt.
- 1/2 shallot, minced.
- Salt and pepper.
- Paprika to garnish.
Halve the eggs and reserve the yolks. Mix yolks with remaining ingredients, save the paprika. Spoon 1 tablespoon of the mixture into the divots in each half egg white. Dust with paprika. Enjoy!
* Hard boiled eggs:
- Add eggs to a large pot of cold water. Bring to the boil, then cover with a lid, turn off the heat and allow eggs to cook through for 12-15 minutes. Drain water and immediately chill eggs with cold water.