Knock knock knock.
Kiddos, it’s snowing. I don’t know about you but winter, once Christmas is over, can bite me. I am itching to get down to Texas and out of this New York City cold. Alas, work keeps me stuck here, at least for this week.
The snow makes me wish for barbecues, potato salad, cole slaw, homemade ice cream, gin and tonics, and deviled eggs. Everyone has a way to make a deviled egg, but it’s so versatile you should change up your recipes and expand your palates. You’d also be very surprised as to what a crowd pleaser deviled eggs are. I have never set out a plate at a party and seen any left behind.
Today I am offering you a deviled egg spiked with briny capers and lots of fresh dill. It’s pointy and aromatic and so, so good.
What you need:
- 6 large eggs, boiled (see The Gentleman’s Foolproof Boiling Method)
- 2 teaspoons prepared horseradish
- 1 teaspoon capers
- 2 teaspoons grated dill pickle
- 1 teaspoon chopped fresh dill (or 1/3 to 1/2 teaspoon dry dill)
- 1 teaspoon pickle brine (jar juice)
- 2 teaspoons dijon mustard
- 1/4 cup mayonnaise (good mayonnaise, not Miracle Whip)
- whisper of salt
- whisper of white pepper
- dill sprigs for garnish
Peel eggs, halve eggs. Remove yolks and place in a mixing bowl.
Add all ingredients to the egg yolks. Mash until smooth. I used smallish capers and didn’t chop them. If your capers are big, you might want to run the knife through them.
When the mixture is smooth, spoon into a corner of a zip top bag. Cut a small hole in the corner of the bag and pipe the mixture into the albumin halves.
Garnish with a sprig of dill. Arrange on a plate, chill for a bit if you want.
Now, they are RILLY DILLY. That’s the point. They have a briny, bright deliciousness that cuts through the yolk fat. When I did my test of this recipe, I ate an embarrassing amount. Be warned.
I have to go back out into this snow. Wish me luck.
The Gentleman Caller
Here’s the printable PDF: RILLY DILLY DEVILS