Freshly boiled eggs are key to success with the classic recipe for deviled eggs by Elizabeth Karmel. | AP Photo/Matthew Mead
Updated: July 7, 2012 8:03AM
When I think about summer, I think about deviled eggs. Going straight through September, just about every activity — from camping and cookouts to beach vacations and July Fourth gatherings — can be enhanced by deviled eggs.
It’s really just a matter of swapping the garnish to fit the activity or mood.
If I am feeling down-homey, I add a little pimento cheese to my basic deviled egg mixture. If I want to spice it up, I add pureed chipotle and substitute lime for the lemon. For the right occasion I’ll even get a little fancy and top deviled eggs with caviar, either the traditional variety or the newer wasabi-infused flying fish roe.
Still, no matter how good embellished deviled eggs are, my favorite remains what I call “straight-up deviled eggs.” They are as advertised — classic and simple. You can use them as a base for any flavor mix-ins.
One of the beauties of deviled eggs is how well they travel. That’s why I call them party eggs. But there are a few tricks to making certain they are sensational.
I like to make the deviled mixture right away. This helps the flavors of the ingredients fully meld with the yolk. I am a fan of cutting the eggs in half vertically because I think it is easier to keep all the goodness of the deviled egg mixture in the white.
The eggs taste better after the mixture has had a chance to sit so the flavors can marry. For that reason, I always make my deviled eggs the day before and refrigerate the mixture in a closed pastry bag. I pipe (squirt) the filling into the whites just before serving or leaving the house. A light hand with the garnish, then you are done.