A deviled egg makes everyone feel like they’re at a party. Or at least everybody at my house, given that we often make deviled eggs for parties. They’re so old-fashioned and filling and economical and wholesome, but also festive in their retro way. Sometimes people laugh when they see them—“Oh! I haven’t had deviled eggs since my grandma died!”—but then everybody gobbles them down excitedly.
A few pieces of advice: Use good farm eggs, if you have access to them. Cool the cooked eggs immediately in ice water to prevent that unappetizing green ring. And serve the deviled eggs with fresh buttered bread and slices of melon.
- Slice the eggs in half and flex the whites a bit to pop the yolks into a small bowl.
- Mash the yolks with a fork, then mash them again with the mayo, curry powder, salt, sugar, and vinegar. When they’re nice and fluffily mixed, taste them: Since this mixture will be all that seasons the bland whites, it should taste very lively.
- Now scoop the yolks into the very corner of a ziplock bag. Use scissors to cut about a half inch off the bag’s corner, and pipe the filling back into the egg whites. (Alternately, scoop the filling in with a spoon, which is what I tend to do if it’s just us at home.)
- Top with the obligatory sprinkle of paprika and, if you like, chives. Then eat them as soon as possible—ideally before they need to be refrigerated.
Recipe by Catherine Newman