The painstaking process of peeling eggs in large quantities is made effortless by my mother’s deft fingers. She leaves behind a mountain of white shell bits piled on top of a paper towel made damp by the repeated tap and roll. A vintage Pyrex mixing bowl brims with perfectly oblong protein packages awaiting their deviled fate.
Watching this process naturally evolved into helping with this process. Whereas she managed to make use of a surgeon-like accuracy, my results were clumsy botched eggs lacking refinement and missing chunks. In the time she peeled 10, I would be finishing off my second.
I asked what her secret was, knowing there had to be some simple trick that she had access to and that I could make use of if she would only tell me.
Her answer: patience and practice.
But of course, she was right.
Deviled eggs make an appearance every holiday season in my family. They are always served on a fancy amber colored platter designed to gently cradle each individual egg. Mom’s recipe never used mayonnaise, opting instead for a creamy honey Dijon dressing. I used that concept for this version and folded in my favorite spicy sweet pickle aka Wickles!
While my impatience often gets the best of me and many of my eggs still share the same unique characteristics of a pirate, flavor takes center stage. This appetizer greeted my parents when they arrived at Blue House for a relaxed lunch complete with Bloody Marys and lots of laughter.
1 Dozen Eggs
½ Cup Deli Style Mustard
¼ Cup Honey
3 Tbs. Heavy Cream
Wickles Wicked Pickle Chips
Green Onion (About 3 “Stalks”)
- Place the eggs in a large pot and cover with water
- Bring to a boil and then immediately remove from the heat and allow to cool (give them at least 20 minutes)
- Peel the eggs and cut them in half
- Place the yolks in a bowl and arrange the egg whites on your platter of choice
- Remove the root end of the green onion and slice each one down the middle lengthwise, then give it a small chop from top to bottom
- Add all of the white part and a little bit of the green into the bowl with the yolks
- Chop up about 8 Wickles, adding most to the bowl and reserving a couple pinches for garnish
- Use a fork to smash up the yolks
- In a separate bowl, mix the mustard, honey, and heavy cream
- Season with roughly ½ tsp. salt and ¼ tsp. pepper
- Incorporate the mustard mixture into the egg yolks
- Either spoon or pipe the yolks mixture into the little egg white boats (if piping, just make sure to choose a tip that will allow the chunks of Wickles and green onions to come through)
- Garnish with the reserved Wickles, a little bit of green onion, and a dusting of smoked paprika
Let these beauties hang out in the fridge until ready to eat!