Deviled eggs seem like they may have originated in the South but they didn’t. In fact, they trace back to ancient Rome. Nevertheless, they are greatly appreciated in Kentucky and this slightly spicy (Siracha) and tangy (Dijon, Sweet Gerkin Juice and White Wine Vinegar) recipe should excite even Northern taste buds.
If you want to savor these once these hit your palette, the slight flavor of smoked paprika is first noticed and then followed by the tang of mustards, juice and white wine vinegar. They finish with the smoothed out yolks, mayo and buttery goodness, followed by the slight zip of Siracha.
Over the last 60 years, we have tried some great, and truly awful, deviled eggs. This recipe comes from years of experimentation and now is our staple most complimented version.
- 12 Hard Boiled Eggs
- 1 Tablespoon White Wine Vinegar
- 2 Finely Chopped Green Onions
- 1/4 Cup Mayonnaise
- 2 Tablespoons Softened Unsalted Butter
- 2 Teaspoons Yellow Mustard
- 2 Teaspoons Dijon Mustard
- 2 Teaspoons Sweet Gerkin Pickle Juice
- 1 Teaspoon White Sugar
- 1/8 Teaspoon Kosher Salt
- 1/8 Teaspoon Black Pepper
- 1/8 Teaspoon Siracha
- Smoked Paprika to Sprinkle on Top (We love it smoked but regular Paprika will work.)
- Small Fresh Dill Sprigs on Top (Alternatively, use your favorite toppings like Chopped Chives, Black Olive Halves, “Real” Bacon Bits, etc.)
- Boil Eggs on High Pressure in an Insta-pot for 5 minutes, and release steam as soon as they are done. Do not wait for a natural release or your eggs will be over cooked. This will make your eggs perfectly!
- Immediately put the hot eggs in an ice water bath. This makes peeling a snap.
- Peel eggs and slice in half, removing the yolks to a large bowl.
- Add all ingredients to the bowl, save the toppings, and mix well.
- Put the mixture in a plastic bag, or other such device as a pastry bag, clip off the end of the bag and squirt into the egg white halves.
- Add toppings (very light sprinkling with the smoked paprika) and refrigerate for 3 hours before serving.