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Summertime Deviled Eggs

Berkshire Kitchen

Summertime Deviled Eggs

that can take the heat!

by Jane Worthington-Roth

An all-time favorite appetizer is classic deviled eggs. You can make them mild, spicy, plain or decorated and each variation is sure to please a crowd. The problem is that many folks are hesitant to prepare them during the hotter months because they traditionally contain mayonnaise and should not be left out in the heat.

It’s easy to make deviled eggs without the mayonnaise by swapping the mayo for olive oil. The oil gives you a nice moist consistency without any of the worry of having mayonnaise out in the heat.

Summertime Deviled Eggs

12 large eggs
1 tablespoon whole grain mustard
½ cup finely minced red onion
1 teaspoon chopped chives
1 teaspoon minced dill fronds
3 to 4 tablespoons extra virgin olive oil
Salt and pepper, to taste
Paprika, chives, or thin slices of carrots or red bell pepper for garnishing

Make the hard boiled eggs. Set the eggs in a medium pot and cover with water. Bring to a gentle boil. Remove the pot and from the heat, cover and let the eggs sit in the hot water for 15 minutes. Rinse with ice cold water until the eggs are cool enough to handle.

Peel the eggs and cut in half, lengthwise. Scoop out the yolks and set the whites on a serving platter,

In a mini food processor, add the egg yolks, whole grain mustard, red onion, herbs, salt and pepper. Pulse until mixed. With the food processor on, slowly drizzle in the olive oil until just combined and fluffy. Scoop into the egg whites.

To garnish, just sprinkle on a little paprika or top with some herbs or thin slices of vegetables.

As a variation – kick up the heat by adding a few shakes of red or green Tabasco sauce!



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