Recipe: Classic Deviled Eggs

From Terry Golson, author of “The Farmstead Egg Guide & Cookbook”:

Deviled eggs can be stylish or kitschy. They suit any event, from a picnic to an elegant cocktail party. This is the basic version, but if made with farmstead eggs, with their bright yellow and flavorful yolks, they become something truly special. Creativity is encouraged! Keep these classic, or dress them up with crème fraîche, goat cheese, caviar, chutney, or smoked salmon. It’s hard to go wrong with deviled eggs.

Classic Deviled Eggs

Courtesy of Terry Golson
Makes 12 egg halves


6 large eggs, hard-cooked and peeled
2 tablespoons mayonnaise
½ teaspoon Dijon mustard
¼ teaspoon dry mustard (such as Colman’s)
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
1 ½ teaspoons sweet pickle relish
Sweet paprika, for garnish


Houghton Mifflin Harcourt

Slice the eggs in half lengthwise. Remove the yolks and put them in a small bowl.

Using a fork, mash the mayonnaise, mustards, salt, and pepper with the egg yolks. Combine until smooth. Stir in the relish until it is evenly distributed.

Put the filling in a plastic sandwich bag. Cut off a corner and squeeze the filling into the egg whites. If desired, use a pastry bag with a decorative tip. Dust with paprika.

From “The Farmstead Egg Guide & Cookbook” © 2014 by Terry Golson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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