A Revelatory Technique for Better Deviled Eggs

"Instead of mixing mayonnaise with only the boiled yolks, as is traditional, blend it with yolks and whole boiled eggs. This wonderful trick takes a page from Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table, a cookbook by Jeremy Salamon, chef-owner of Agi's Counter and Pitt's in Brooklyn, and Casey Elsass."

"The result is spectacular. The egg whites add volume and fluff, while the additional fat from the yolks makes the filling ultra smooth, as decadent as the finest chocolate mousse. With a spoonful of tangy Dijon mustard and squeeze of prickly hot sauce, it's a stuffing so flavorsome, you'll want to eat it straight from the spoon."

Deviled eggs often disappoint due to rubbery whites and sparse filling. A superior method involves blending mayonnaise with both the reserved yolks from halved eggs and additional whole boiled eggs. The egg whites add volume and fluffiness while extra yolks contribute fat for ultra-smooth texture comparable to chocolate mousse. Dijon mustard and hot sauce enhance flavor. This technique, inspired by Hungarian and Jewish cooking traditions, produces abundant filling with potential leftovers. Excess filling can be spread on buttered toast for breakfast.

Read at Bon Appetit