"Favorite" Deviled Eggs
Carrie Brown, John Werner, and Michael McLaughlin's The Jimtown Store Cookbook, Harper Collins, 2002
Adapted by StarChefs

At Jimtown, less is always more. The best of our food is simple, home-style fare, gently tweaked to raise it to a new but still recognizable, level. Our updated simple philosophy is never more evident than in these deviled eggs, which were, for years, Johns contribution to Hoffman family picnics and other gatherings and are now a Jimtown signature dish. Dont skip the caper brine, the secret of these treats success, and if you have one of those wonderful depression-era deviled egg plates (John inherited his Nanny Hoffmans), use it!

Yield: Makes 22 egg halves, serves 6 to 8

  • 12 large room temperature eggs*
  • 1/3 cup mayonnaise
  • 2 Tablespoons whole grain mustard
  • About 2 tablespoons brine from a jar of capers
  • Kosher salt
  • Best-quality sweet paprika
  • 2 Tablespoons flat-leaf parsley, minced

Place the eggs in a medium pan and cover with cold water. Set over medium-high heat and bring just to a boil. Cover the pan, remove from heat, and let stand for 12 minutes. Drain the eggs, cover with cold water, and let stand until cold. Shell the eggs and cut them in half length-wise.

Scoop the yolks out of the egg halves into a medium bowl and thoroughly mash with a fork. Mince 2 of the egg white halves and add to the yolks. Add the mayonnaise, mustard, and caper brine, and mix well. Add a splash more caper brine if the filling seems too stiff and add salt to taste.

Spoon the filling into the remaining 22 egg white halves, using it all. (Or transfer to a pastry bag fitted with a large star tip and pipe the filling into the halves).

Dust the eggs lightly with paprika, sprinkle them with parsley, and serve.

*Storage: The eggs are best served immediately, but can be refrigerated, loosely covered, for as long as overnight. Reserve the paprika and parsley, and return the eggs to room temperature before dusting, sprinkling, and serving.

*Note: For easier egg shelling, use old eggs eggs that have been in your refrigerator for about 1 week. The method of cooking the eggs given here produces firm but creamy yolks and tender whites. We recommend it for all hard-cooked eggs.