Deviled eggs and vol-au-vents, once popular party appetizers, have enjoyed a resurgence as retro classics. These dishes, both visually appealing and flavorful, also offer a substantial nutritional boost compared to less healthy options.
Prep time: 15 minutes
Cook time: 12 minutes
Yields: 8 servings
Ingredients:
4 eggs (see step 1)
1 teaspoon softened butter
1 teaspoon mustard powder
3 tablespoons mayonnaise, at room temperature (see step 8)
¼ teaspoon celery salt
A generous shake of hot sauce
½ teaspoon white wine vinegar (see step 6)
Black pepper, to taste
1 small bunch chives
Cayenne pepper, for garnish
1. Preparing the Eggs
For optimal yolk centering and presentation, use room-temperature eggs. Store eggs on their sides for as long as possible before cooking. While mixed-sized egg cartons are preferred, the cooking times provided will work regardless of the egg size.
2. Boiling the Eggs
Place eggs in a pan large enough to hold them in a single layer. Cover with cold water, ensuring the water covers the eggs by about 2 cm. Bring to a boil, then reduce heat to a simmer and cook for 12 minutes. Immediately transfer the eggs to a large bowl of cold water to stop the cooking process. The boiled eggs will keep in the refrigerator for up to a week.
3. Peeling the Eggs
To peel the eggs, lightly tap them against a hard surface to crack the shells all around. Begin peeling at the blunt end, where the air pocket is located, and carefully peel away the shell. Peeling in a bowl of cold water can aid in the process.
4. Halving the Eggs
For a more polished presentation, trim a small amount from the rounded ends of each egg so they sit flat on a plate. Using a long, thin knife dipped in cold water, carefully halve the eggs.
5. Mashing the Yolks and Preparing the Mayo
Scoop the yolks into a small bowl and mash with a fork. If desired, add finely chopped egg white trimmings to the yolk mixture.
In a separate bowl, soften the butter with a fork. Gradually incorporate the mustard powder and mayonnaise until well combined. (See step 8 for a quick homemade mayonnaise recipe.)
6. Seasoning the Mayo
Stir in the celery salt, hot sauce, and vinegar into the mayonnaise mixture. Season with black pepper to taste.
Various vinegars can be used, but dark vinegars (such as balsamic) may affect the visual appeal. Other flavorings, such as miso, curry powder, capers, or fish roe, can be substituted as desired.
7. Combining the Ingredients
Stir the mashed egg yolks into the seasoned mayonnaise mixture. Finely chop the chives and add them to the mixture. Taste and adjust seasoning as needed.
Use a small spoon to fill the egg whites with the yolk-mayo mixture. For a more elaborate presentation, use a piping bag fitted with a star-shaped nozzle. Arrange the deviled eggs on a plate, garnish with cayenne pepper, and serve.
8. Quick Homemade Mayonnaise
To make a quick mayonnaise, use a stick blender and a jar or jug slightly larger than the blender head.
Place an egg yolk, 1 tablespoon each of mustard and cold water, and 1 teaspoon of vinegar into the jar. Pour in 225ml of neutral oil, followed by 25ml of extra-virgin olive oil. Let the mixture settle for 30 seconds.
9. Blending the Mayonnaise
Immerse the stick blender into the jar and turn it on, keeping it against the bottom of the jar until white mayonnaise begins to form. Slowly draw the blender up through the remaining oil until the mixture is fully emulsified. Season to taste.
