Deviled eggs. The quintessential Suhthuhn dish; except…wait, I’m from Texas, which isn’t the South; wait…except for the eastern ten counties, where it’s better to have a last name and ten grand than no last name and ten million. As the Facebook status says, “It’s complicated.” Only a tiny part of Texas is really the South; the rest is the Midwest, or Old New Mexico, or western Louisiana, or Baja Oklahoma, or the Gulf Coast, or TexGerman Hill Country–and then there are the cities…well, you get the point. Our food (and beer) shows our diversity. How, then, does the humble deviled egg pretty well span every cultural divide that exists here? Um…because EVERYONE LOVES THEM.
Once solely the mainstay of holiday appetizer tables, the deviled egg (like the once-maligned brussel sprout) has been shifted and/or elevated to everything from pub food to haute cuisine. These palm-sized agents of glory go with everything from sweet tea to cheap lager to $200 Champagne, and you will find them in venues to match said pairings. Infinitely customizable, they are loved by everyone from toddler to great-grandparent.
There are as many deviled egg recipes in Texas as there are chili recipes, and they’re nearly as hotly contested. Mustard seed? Maybe. Dill? Depends on where you’re from. Paprika? Likely, although there may be a feud between the folks in Dime Box and Old Dime Box about whose granny first started that tradition. This recipe isn’t particularly regional, although we in Dallas have been partial to the fried shallot on our deviled eggs for the last half dozen years or so. Any way you like them, it isn’t wrong (unless you’re substituting sweet “Whip” for mayo, in which case you oughta be horse-Whipped) and, while this is our favorite around the house, feel free to add anything from horseradish to bacon to make this your own.
wine and beer pairings
wine: crisp whites – Sauvignon Blanc, unoaked Chardonnay, dry Riesling, Pinot Grigio, Muscadet
beer: practically anything as long as it’s not heavy and dark
Creamy and complex, these classic deviled eggs get their outstanding flavor from a touch of Dijon mustard, champagne vinegar, and crispy shallots.
- 6 large eggs, pasture eggs preferred
- 2 tablespoons of quality or homemade mayonnaise
- 2 tablespoons plain greek yogurt
- 1 tablespoon champagne vinegar
- 1 teaspoon Dijon mustard
- Pinch sea salt
- 2 shallots, peeled and sliced thin
- 1/4 cup expeller-pressed canola or grapeseed oil
- Maldon or another flaked sea salt
- 1 tablespoon fresh parsley, chopped
- Fill a medium pot halfway with water and bring to a boil. Using a spoon, carefully drop eggs into the boiling water. Cook for 11 minutes. Remove the eggs and transfer to a bowl of ice water until they are completely cool.
- Lightly crack the eggs by tapping on a hard surface, then remove the shell and discard. With a knife, slice the eggs in half lengthwise. With a spoon, remove the egg yolks and place in a food processor or a large bowl. Place the egg whites on a plate, cover with plastic wrap, and place in the refrigerator.
- To the yolks, add mayonnaise, yogurt, vinegar, mustard, and a pinch of salt. Process until smooth and creamy, about 1 minute. If not using a food processor, mash the egg yolks with a fork and whisk everything together until smooth. Place the mixture into a pipping bag and refrigerate for 30 minutes. This all can be done up to a day in advance.
- In a heavy-bottom pot or sauté pan, heat oil over medium high heat. Working in small batches, drop shallot rings into the oil and fry until the shallots begin to turn golden. Using a slotted spoon or tongs, remove the shallots and place on a paper towel lined plate — they will continue to brown and crisp as they cool. Shallots can be made a few hours in advance.
- When ready to serve, place the egg whites on a serving plater. Pipe an equal amount of the egg yolk mixture into the egg whites (alternatively, you can spoon mixture into whites as well). Lightly sprinkle with flaked sea salt. Top each egg with a few crispy shallots and garnish with chopped parsley. Serve immediately.