May 25th, 2012
05:00 PM ET
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"No matter what else is served at a cocktail party, you will always find a tray of stuffed eggs," wrote James Beard, the so-called dean of American gastronomy, in his first cookbook, Hors D'oeuvre And Canapes.

The well-received appeal of these one-bite appetizers isn't limited to cocktail hour. They're also a superb addition to picnics and cookouts during the lazy, hazy days of summer.

Deviled Eggs (follow the process in the gallery above)
Recipe courtesy Sarah Simmons, the chef and curator of City Grit


  • 6 eggs
  • 2 tablespoons mayonnaise (preferably homemade or Duke's)
  • 5 drops champagne vinegar
  • 5 drops milk
  • 2 pinches ground sumac
  • Salt to taste
  • Sriracha flakes, for garnish (recipe below)

Cooking Directions

  1. Place eggs in a large pot and then add enough cold water to cover them by 1 inch.
  2. Turn to medium-high heat and bring to a boil.
  3. Once the water reaches a boil, immediately remove the pot from the heat and cover with a lid for 11 minutes.
  4. Rinse eggs in cold water until they are cool enough to handle. Peel eggs and set aside. (Eggs are easier to peel if they are warm)
  5. Using a sharp knife, cut the eggs in half lengthwise.
  6. Gently remove the yolks and mash them in a medium mixing bowl with a fork.
  7. Add mayonnaise, one tablespoon at a time, mixing until fully incorporated.
  8. Add the vinegar and milk. Whisk until smooth. (If you'd like a creamier egg, whisk in more milk until you've reached your desired consistency.)
  9. Add the sumac and stir with fork until combined well. Season to taste with salt
  10. Using a pastry bag or a Ziploc bag with the corner snipped off, pipe the mixture into the egg whites. (If you don't feel like piping, you can spoon the mixture into the egg whites.)
  11. Top with sriracha flakes.

For the sriracha flakes:

  1. Preheat the oven to 200 degrees F. Using an offset spatula, spread 1/2 cup of sriracha on a Silpat- or parchment-lined baking sheet.
  2. Put in the oven and dehydrate for an hour.
  3. Remove from oven and put in a dry spot to cool.
  4. Once cool, break up the dehydrated sriracha into flakes.
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Filed under: Eggs • Make • Recipes • Staples • Step-by-Step

soundoff (15 Responses)
  1. bob

    Gently remove the yolks and then mash them with a fork? Why gently?

    June 8, 2012 at 12:48 am |
  2. Chris

    Want some killer deviled eggs? Try putting finely chopped jalepenos and bacon bits in the mix, Don't forget the spicy mustard and forget the 5 drops of milk....

    May 29, 2012 at 12:33 pm |
  3. George

    Where's the mustard??

    May 28, 2012 at 1:53 pm |
    • mark glicker

      Sounds nice but in moderation. Lots of fat.

      May 28, 2012 at 11:55 pm |
  4. Susan

    Ok. Who the hell puts champagne vinegar in anything? Five DROPS of milk?

    I'll stick with Dukes, salt and pepper, a little mustard, a drop of Tabasco, and garnish it off with paprika, sliced olives and maybe a little parsley.

    May 28, 2012 at 12:53 pm |
  5. sri

    love sriracha on everything.

    May 28, 2012 at 12:51 pm |
  6. nicolefree

    My rule is: If it ain't broke, don't fix it. I have been using a time honored recipe for deviled eggs for years of just mayo, mustard, salt, pepper and paprika and sliced olives as garnish. I'm not about to ruin a good thing. I think my family would gag if I told them there was sumac in their eggs.

    May 28, 2012 at 12:37 pm |
    • Susan

      Heck, yeah!

      May 28, 2012 at 12:54 pm |
  7. ME

    mayo, yellow mustard, liguid hot sauce to taste

    May 28, 2012 at 12:16 pm |
    • Lil' Griz

      for the white trash version

      May 28, 2012 at 12:21 pm |
  8. Dr.Watch

    Why write about this on Memorial Day? Anyway, those deviled eggs look delicious. I am fond of eating spicy foods

    May 28, 2012 at 12:12 pm |
  9. farleyjc

    That is WAY too much work for a boiled egg. Sorry, and I like to cook.

    May 28, 2012 at 12:03 pm |
  10. Emeljay

    Sometimes I add a bit of sweet relish... YUM!

    May 28, 2012 at 11:44 am |
  11. David in Auburn WA

    Sumac? Use 5/6th of a drop of *champagne* vinegar per egg? Sriracha? What arrogant snooty rubbish is this? Like anyone can tell the difference between egg yoke mixed with champagne vinegar and siriacha compared to adding a dash of Tabasco. Then after all that pretentious BS you then pipe with with a zip lock bag? WTF?

    May 28, 2012 at 11:28 am |
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