James Beard Award-winning chef Vivian Howard shares her version of the classic deviled egg, inspired by her mother’s, which uses softened butter and vinegar for a creamy, tangy filling. A dusting of paprika on top, and you have an easy and delicious appetizer.
Cooking the eggs correctly is the crucial step to this dish. For hard-boiled, we like to bring our water to a boil, gently drop in the eggs and boil for 11 minutes exactly. Having an ice bath ready will ensure you stop the cooking immediately for perfectly cooked, bright-yellow yolks.
- 8 eggs
- 3 tablespoons butter, softened
- 2 tablespoons mayonnaise
- 2 teaspoons white wine vinegar
- ½ teaspoon sugar
- ¼ teaspoon hot sauce
- Kosher salt and freshly ground black pepper, to taste
- Sweet paprika, for garnish
1. Fill a medium pot halfway with water and prepare an ice bath. Bring the water to a boil and then remove from the heat. Using a slotted spoon, gently place the eggs into the pot of water. Return to the heat and bring to a light boil. Cook for 11 minutes, then, using a slotted spoon, transfer the eggs to the prepared ice bath. Let cool completely, then peel and halve lengthwise.
2. Carefully scoop the egg yolks into a small bowl and reserve the eggs whites. Over a medium bowl, push the egg yolks through a fine-mesh sieve. Stir in the remaining ingredients until smooth, then transfer to a piping bag fit with a star tip. Pipe about 1 tablespoon of filling into 12 of the egg white halves, reserving the remaining whites for snacking or another use. Lightly dust with paprika and serve.
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