Traditional Deviled Eggs
I don't know about your family, but Easter was like the kickoff for deviled egg season. These eggs were a staple at dinners, BBQs, Sunday Supper, and any random get together. I have no idea how deviled eggs became such an important part of a Brazilian family but dang, they are forever part of my food memories. I truly cannot imagine an Easter without them, I have even brought them to other people's houses if we aren't at home. Easter was always very important in my family, I remember my mom and I getting to my grandparent's house before the rest of the family, preparing the food for the day. Some of my fondest memories were dancing with my grandfather, Vovo, to old Brazilian records. Easter always makes me miss him because he loved it so much.
I have made a version of this recipe for years and since I have changed my food to whole and clean, it was due for an update. If dairy free isn't a concern for you, I included easier to find options in italics. You can double or triple this recipe if you have a crowd, I love to prep these the day before, just keep the yolk mixture separate and pipe it into the egg halves when you are ready to party! I hope these eggies bring you as much happiness and many food memories as I have with them.
Traditional Deviled Eggs
- 6 eggs, hardboiled for 11 minutes
- 1 Tablespoon homemade mayo (or your favorite brand)
- 1/2 Tablespoon Dijon mustard
- 1 Tablespoon cashew yogurt (or sour cream)
- 1 Tablespoon chopped compliant pickles (or sweet relish)
- 1 Tablespoon olive oil + more if needed
- 1/8 teaspoon smoked paprika
- 1/4 teaspoon salt, taste if more is needed
- couple dashes of hot sauce
- 1 teaspoon chopped chives
- bigger slices of chives and sprinkle of paprika for topping
- To hardboil the eggs, bring water up to a boil, slip the eggs in carefully and boil for 11 minutes. Cool under cold water and drop into an ice bath. Peel slowly.
- Slice the eggs in half and gently pop the yolk into a food processor or bowl. Place the egg whites into an egg plate if you have one.
- Place the rest of the ingredients into the food processor, excluding the chives and toppings, blend on high, scraping down the sides occasionally to make sure it gets smooth. Stir in the chives.
- Either spoon the yolk mixture into the whites or place in a piping bag. I just use a storage baggy with the end snipped to pipe it. This is also the point you can refridgerate the filling and whites separately if you are making this in advance.
- Top with a little slice of chive and sprinkle paprika or whatever your favorite topping is!
Perfectly cooked, that yellow is just sunshine.
Fill your plate up with the egg white shells. I got this super cute one at Target and I have a bigger one that I got at Crate & Barrel.
Finding compliant relish is nearly impossible I have found so I just grabbed some compliant pickles and chopped them small. I was suprised to find that Nathan's was compliant and the price cannot be beat!
The yolks, mayo, mustard, oil, pickles, hot sauce, paprika, salt, and pepper all go into the food processor and process until smooooooooth. You can also do this in a bowl, mashing the yolks up with a fork and whipping everything together. Stir in the chives so they don't break down, they add a spot of brightness.
I'm not fancy so I use a good ole zipper bag to make my eggs look fancy. My trick is to get a short glass and fit the bag in there, folding the sides down. This allows me to get all the yolk mixture into the bag without a ton of mess. Just make sure to have one of the edge tips at the bottom of the glass.
Then just seal up the baggy, squish it into one corner and snip the end off. Voila! Poor woman's piping bag.
Get that beautiful yellow into the egg white cups or place it in the fridge until party time. If you are prepping this and storing it, make sure to cover the egg whites with cling wrap, they will get dried out and gummy if they aren't covered. Blech.
When you are ready to serve, add a little paprika and a sliver of chives, or whatever you like. My grandmother always did the paprika and she usually used parsley!
