I am a big fan of deviled eggs and there are so many good recipes to choose from. For lunch, I made a batch of black olive and dill deviled eggs which turned out to be really good. The key to making good deviled eggs is a properly cooked hard-boiled egg (which is harder than it seems). The yolk should be moist on the inside, have a smooth uniform color, and not be too flaky. Use older eggs, not fresh eggs for hard-boiling. I had success cooking the eggs on a low boil for 5 minutes, turning off the heat, and running them under cold water/refrigerating them for 15 minutes to cool off. Cooling the eggs in the refrigerator allows for easier peeling and it helps prevent the eggs from cooking after they are removed from the water. After the hard part is over, the fun part can begin–choosing the ingredients to use in the deviled eggs. The standard is mayonnaise and dijon mustard with a dusting of paprika. You can add bacon, pickles, chives, etc. Basically the possibilities are endless with deviled eggs.
Olive & Dill Deviled Eggs
(makes 8 deviled eggs)
- 4 large eggs
- 2 tsp mayonnaise, or to taste
- 1 tsp dijon mustard
- 1/2 tsp dill, plus extra for dusting
- 2 or 3 black olives, minced
- salt and pepper to taste
- Fill a medium-sized pot with water and add the eggs.
- Cover, and start cooking on medium heat.
- When the water has reached a low boil (i.e. when the eggs are clinking against the bottom of the pot) set a timer to boil for 5 minutes.
- Remove immediately and run under cold water. Place in the refrigerator for 15 minutes before peeling.
- Cut the eggs in half and remove the yolks, placing the yolks in a small bowl.
- With a fork, mash the yolks and mix in the mayonnaise and mustard.
- Mix in the olive and dill.
- Place a teaspoon of the yolk back into the empty egg whites. Dust with additional dill and serve.