Deviled eggs are a funny thing. Everyone loves them, but most people also seem slightly ashamed of their love for them. There’s something about those dimpled deviled egg platters that made this food a little too… sixties. I guess the thinking is that any party food that gets its own specially designed serving dish is, well, a little tacky. Think of the Chip ‘N Dip or the Jello Ring.
But the fact of the matter is that deviled eggs are delicious. Even chi-chi restaurants are now serving upscale versions, studded and topped with everything from smoked trout and Dungeness crab to caviar and truffles. Even if you don’t want to go all out on spendy ingredients, you can turn your left over Easter eggs into a sophisticated version. I specifically chose a recipe that I could make without having to make an extra trip to the store. As a result of my shopping laziness, I had to make a number of adjustments to the original recipe, which happily, if inadvertently, elevated my version from kitschy throwback to modern sophistication. Specifically, where the recipe called for “yellow mustard,” I substituted Dijon (and reduced the amount). Where it called for sour cream, I substituted crème fraîche, and where it called for plain old paprika, I substituted the smoked version.
This recipe is adapted from one in Texas Home Cooking, by Cheryl and Bill Jamison (Harvard Common Press, 1993), that appeared in a recent addition of Saveur.
- 12 hard-boiled eggs
- 3 tablespoons mayonnaise
- 3 tablespoons crème fraîche
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons minced pickled jalapeños, plus more for garnish
- 1 tablespoon minced celery
- 1 tablespoon minced onion
- 2 teaspoons Dijon mustard
- 1/2 teaspoon smoked paprika, plus more for garnish
- ½ teaspoon kosher salt
- Peel the eggs and cut each in half lengthwise.
- Gently remove the yolks with a small spoon, placing them in a medium bowl.
- Mash the yolks with a fork and then add the mayonnaise, crème fraîche, parsley, jalapeños, mustard, celery, onions, paprika, and salt and pepper to taste. Stir until smooth and well combined.
- Lay the reserved egg white halves on a platter, cut side up. Spoon the yolk mixture into the halves.
- Garnish with a sprinkling of paprika and pickled jalapenos.