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Hoss’s Deviled Eggs

 

Devilish Deviled Eggs

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* Hoss’s Market Recipes originally appeared in a local Missouri News column in the 2000’s

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One step outside and I’m transported back to the days of yesteryear- the hiss and pop of the bottle rockets, the staccato rapid fire of a pack of Black Cats, the aroma of burnt gunpowder- all sensations of the endless summers of carefree youth.  I swear that there were at least six weeks in each summer month back in the mid last century! Recalling the fond memory of the anticipation, seeing the red and white tents in St. Charles, dreaming of the pyrotechnics that would fill the aisles, and budgeting how to allocate the limited funds.

I get to enjoy somewhat of a second childhood now with our two boys their keen observation of the tents, and visions of the sacks of goodies that we will judiciously ignite, lest we raise the ire of our neighbors and the local constabulary.

One of the other indelible recollections of youth is the neighborhood 4th of July celebration.  This started off with a non-motorized vehicle parade along a pre-determined but relatively short route, ending up at the park and pool for a rousing game of softball and a cool dip.  For the kids, the excitement built as the day progressed. Following the festivities at the park, groups of family and friends gathered at individual homes for a feast of sorts before the main event.  

The host would inevitably be the grill master, with all of the guests bringing a dish to contribute to the pot-luck. You could always count on Grandma’s famous German potato salad, and aunt Mary Ann’s seven layer salad was also a perennial favorite.  But for all of the outstanding contributions, I always hoped that someone would bring one of my favorites - deviled eggs!

That’s right, deviled eggs.  For me, they’re like chicken wings - some are better than others, but I’ve never had one I really didn’t like. They are a creation using the lowly chicken egg, that pedestrian item that Peter Carl Faberge elevated to a form of fine art.  

Eggs are a nutrient rich, low calorie (before you add the mayo!) food, containing the highest quality protein available. Yes, they’re high in cholesterol, but everything in moderation…

You wouldn’t eat several every day, so an occasional splurge should be okay.

Hoss’s Deviled Eggs Recipe

Ingredients

  • 12 hard cooked eggs, halved.

  • 4 tsp Mayo

  • 1 Tbsp Dijon mustard

  • 1 tsp granulated onion,

  • Salt and fresh ground pepper to taste

Directions

  1. Put yolks in a bowl with Mayo, Dijon mustard, granulated onion. Add salt and fresh ground pepper to taste.  

  2. Mix together everything but the whites, and fill the holes in the egg whites with the mix.

  3. Piping the filling with a pastry bag

    • Add star tip will make it more decorative!

Optioal Devlied Egg Filling additions

  • Fresh herbs / dill

  • Tarragon

  • Parsley

  • Chives

  • Ranch dressing mix

  • Curry powder

  • Jalapeños

  • Chili powder

  • Hot sauce

  • Worcestershire sauce

  • Dill pickle

  • Olive

  • Blue cheese

  • Wasabi mustard

Optional Deviled Egg Toppings

  • Crab meat

  • Shrimp

  • Smoked salmon

  • Caviar

  • Bacon bits

  • Andouille Sausage

  • Truffles

  • Paprika  

Deviled Eggs Wine Pairing:

Moselland “Landmark Series” Riesling Qualitatswein

This 100% Riesling wine from the Mosel-Saar-Ruwar region in Germany has a fine fruity bouquet with a hint of exotic fruit, very crisp, refreshing and straight forward.  This German Company has started beautiful United States Landmarks on their window bottles.

The latest edition shows Lady Liberty atop her platform on Liberty Island. Not too sweet, medium dry, a perfect easy drinking summer wine.

Price: $13.99 per bottle

Hoss’s Market offers over 300 different exceptional wines. Our wine experts will help select the prefect pairings for your menu selection. Starting at $9.95 per bottle. Visit our “Dozen and Down” rack for over 40 wines all under $12.99 per bottle.

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