Home Cooking: Festive Deviled Eggs
Follow Chef Ieva Karkauskaite’s recipe for devilled eggs—a classic for the season.
Throughout the holiday season, the most memorable gatherings are those in which the host is having as much fun as the guests. Rather than the most intricate and labor-intensive menus, a meal whose simplicity allows for more time spent together is often the best answer to what to serve family and friends. The beauty of patina emerges from time spent together, lingering in the moments that haven’t been planned to a tee.
For a flavorful, festive hors d’oevre that is sure to delight, follow Chef Ieva Karkauskaite’s recipe for simple devilled eggs—a classic recipe made richer and brighter with the addition of caramelized shallots, espelette, and herbs.
For a flavorful, festive hors d'oeuvre that is sure to delight, follow Chef Ieva Karkauskaite’s recipe for simple deviled eggs. Ieva weaves the aesthetic importance of any dish into its flavor—with a background in fashion design before going to culinary school, the FRAMA Chef focuses on keeping things simple on the plate. Quality of ingredients, sustainability and flavor are her guiding principles for beautiful dishes at any time of year, and her take on devilled eggs introduces a classic recipe made richer and brighter with the addition of caramelized shallots, espelette, and herbs.
“Chives add a beautiful aromatic lift—add them right before serving so they stay bright and crisp.”
- Ieva Karkauskaite
Makes 8 deviled eggs
Prep Time: 25 minutes
Cook Time: 15 minutes
For the eggs:
4 large eggs
For the shallot emulsion:
2 small shallots, finely sliced
1 tbsp unsalted butter
1 tsp white wine vinegar (plus more to taste)
1 tsp Dijon mustard
60–80 ml neutral vegetable oil (grapeseed or sunflower)
Salt and freshly ground black pepper, to taste
Fresh lemon juice, to taste
For the garnish:
Piment d'Espelette pepper (or another mild chili powder)
Finely chopped fresh chives
How To
1. Boil the eggs: Place eggs in a saucepan, cover with cold water, and bring to a gentle boil. Once boiling, reduce to a simmer and cook for 9–10 minutes. Transfer immediately to an ice bath to cool completely, then peel. Slice eggs lengthwise and remove yolks carefully. Set whites aside.
2. Caramelize the shallots: Melt butter in a small pan over medium heat. Add sliced shallots and cook slowly until golden brown and tender (8–10 minutes). Deglaze the pan with white wine vinegar, scraping up any browned bits, and cook for 1 more minute. Remove from heat and let it cool down properly.
3. Make the shallot emulsion: Transfer the caramelized shallots to a blender or small food processor. Add Dijon mustard and blend. With the blender running, slowly drizzle in the vegetable oil until a smooth, creamy emulsion forms. Season with salt and pepper.
4. Incorporate the yolks: Add the cooked egg yolks to the emulsion and blend again until silky smooth. Adjust seasoning with salt, black pepper, and lemon juice to balance richness.
“The filling can be prepared a day ahead; just make sure to wait to pipe and garnish until just before serving for the best texture and presentation.”
- Ieva Karkauskaite
How To
5. Assemble the deviled eggs: Transfer the filling to a piping bag fitted with a star or round tip.
6. Pipe the mixture neatly back into each egg white half.
7. Garnish and serve: Sprinkle lightly with Espelette pepper. Finish with a touch of finely chopped chives. Serve slightly chilled or at room temperature.
For a table that is as abundant as the conversation that fills it, select from plateware and glassware that adds to the discussion. To serve these and other hors d’oevres, shop our holiday selection of Isle Glassware plates and Otto Ceramics dishes of all sizes.
