I always have Deviled Eggs for Shabbat lunch. They are satisfying, easy to make and keep my family happy while I am getting the rest of lunch together. My son, Jonah, loves the eggs with spicy aioli and my special addition of finely minced smoked salmon. My Deviled eggs are like a mini-meal and with a salad have been just that in a pinch.
Deviled Eggs start with hard-boiled eggs and creamy aioli (mayonnaise). I prefer homemade. Once you get the hang of it, it's a snap to whip up and then you can control the quality of the ingredients in the classic French sauce. During Passover, I use a French extra virgin olive oil that is buttery and delicious. All extra virgin olive oils with or without a hechsher are kosher for Passover, so get a good one and enjoy it during and after the holiday.
You can substitute chicken for salmon and make a chicken Salad Deviled egg.
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- Prep Time
3 egg yolks
1 tablespoon water
several dashes of hot sauce (optional)
3 tablespoons lemon juice
zest of 1 lemon
1 1/2 cups best quality extra virgin olive oil, such as Colavita
8 hard-boiled eggs
3-4 tablespoons homemade or store-bought mayonnaise
1-2 teaspoons prepared horseradish
1 medium shallot, minced
2 ounces smoked salmon
2 teaspoons finely chopped parsely
2 teaspoons chopped chives
Freshly cracked black pepper
1. Place the egg yolks, water, hot sauce, lemon juice and zest and salt and pepper in the work bowl of a food processor or blender.
2. With the motor running, drop by drop, add the olive oil until the mixture begins to thicken (you will see it “catch”). Once the aioli has started to thicken, you can add the oil a bit faster.
3. Store the aioli, covered, in the refrigerator for up to 3-5 days.
1. Cut the eggs in half (I like to cut my eggs in half lengthwise. I think they stand up prettier and then each bite has a bit of filling versus cutting across the egg, which results in at least one bite without filling!) You may need to cut a tiny bit of egg from the end so the “egg cup” stands up.
2. Scoop out the yolks and place in a fine mesh sieve. Rub the yolks through the sieve with your hand. This makes the yolks fluffy and lump free.
3. Place all the ingredients in a mixing bowl and stir to combine. Scoop the filling into a pastry bag fitted with a star tip.
4. Pipe the filling into the “egg cups." Cover with plastic wrap and refrigerate for up to one day before serving.
Suggested garnishes: Additional chives, parsley, sliced truffles, dash of hot sauce, finely minced cooked chicken instead of salmon
Other flavor options:
Simply omit the smoked salmon in the above recipe and replace with one of the following:
Chopped chicken + hot sauce + finely minced celery/celery leaves
Beef bacon & smoked paprika
Grated horseradish & roast beef & chopped parsley
Avocado + diced tomato/jalapeno + cilantro