There's a world of opportunity past the egg salad
I consider deviled eggs my signature party snack. They're my go-to dish: reliable, yet never boring. That's because. What kind I'm making really depends on what I have on hand, and what type of affair. For a more grown-up party I'll get a little fancy with some roe, smoked salmon, or caviar. That's also when I break out my pastry bag and a star tip to pipe the yolk mixtures into the whites for maximum dramatic effect.
For something a little simpler, I often stick to this version, which is little more than a mix of alliums, dairy, and mustard, plus a little smoked paprika and crunchy fried panko on top. Feel free to use what you've got in the fridge—mayonnaise or yogurt work just as well as crème fraiche, and scallions, chives, or red onion are fine substitutes for shallots. Here's how I do it:so the yolks are medium-rare, about 8 minutes. This keeps the mixture rich and not dry.
Whatever kind of deviled eggs I'm making, I often opt for a crunchy component on top for textural contrast—anything from fried breadcrumbs to crispy shallots to crushed potato chips. For this version, heat, stirring, until golden brown. Season with salt andSpoon or pipe the yolk mixture back into the egg whites. Top with some finely grated
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