We have people in our family (one in particular) who will eat a plate of deviled eggs all by himself. Despite being popular with almost everyone, no one makes them for family gatherings except my mom & me. Mom has gotten to the point where she says she’ll bring them and then I have to make them. I’ve gotten it down to a fairly ‘easy’ process and I also have a pastry bag/tip where I can pipe the filling into the shells for a beautiful presentation. For sure, we’ll be doing them for Thanksgiving.
I’m partial to a bit of horseradish (a friend put me on to this) so if I make them for myself, I’ll add it. For family gatherings, we leave it out. The paprika goes in an old salt shaker - makes sprinkling on the eggs really easy.
I love them at holiday dinners. I love plain old fashioned ones and fancy ones. Here is a good one for a brunch: Mash yolks with a bit of mayo and white wine vinegar, s and p. Pipe onto egg white halves. Top with a nice sliver of good lox, a dot of sour cream and a few capers and a tiny bit of finely minced shallot. It really is yummy and pretty.