A Blast from the Past: Deviled Eggs Royale with Smoked Paprika and Chives

Craving a touch of history on your plate? Look no further than this recipe for Deviled Eggs Royale! Dating back to the late 19th century, deviled eggs were a staple of fancy hors d'oeuvres platters. This version adds a touch of sophistication with a luxurious twist, perfect for showcasing the beautiful yolks of your own backyard eggs.

Ingredients

• 6 hard-boiled eggs from your happy hens
• 1/4 cup mayonnaise (preferably full-fat for best flavor)
• 1 tablespoon Dijon mustard (whole grain for an extra kick)
• 1 tablespoon finely chopped shallots
• 1 tablespoon chopped fresh chives, plus extra for garnish
• 1/4 teaspoon smoked paprika, plus extra for garnish
• Salt and freshly ground black pepper, to taste

Optional Add-Ins:

• 1 teaspoon finely chopped fresh dill
• 1/4 cup crumbled blue cheese
• 1 tablespoon finely chopped roasted red peppers

Instructions

1. Hard-boil your eggs: This can be done in various ways. Here's a simple method: Place your eggs in a single layer in a saucepan. Cover them with cold water and bring to a boil over high heat. Once boiling, immediately remove from heat, cover, and let sit for 12 minutes. Drain and rinse with cold water to stop the cooking process. Peel the eggs once cool enough to handle.

2. Prepare the filling: Halve the eggs lengthwise and carefully remove the yolks. Using a fork, mash the yolks in a medium bowl until smooth. Add the mayonnaise, Dijon mustard, shallots, chives, smoked paprika, salt, and pepper. Stir until well combined. If using any optional add-ins, incorporate them now.

3. Assemble the deviled eggs: Spoon the filling mixture back into the egg whites, creating a small mound. You can use a piping bag for a more elegant presentation.

4. Garnish and serve: Sprinkle with additional smoked paprika and a sprinkle of fresh chives. Serve chilled.

Tips:

• For a vintage touch, serve on a small plate with a doily or a bed of lettuce leaves.
• Want to add a bit of heat? Include a pinch of cayenne pepper in the filling.
• Leftovers? No problem! Deviled eggs can be stored in an airtight container in the refrigerator for up to 3 days.

The History of Deviled Eggs

The exact origin of deviled eggs remains a mystery, but they appear in cookbooks as early as the 18th century. By the late 19th century, they were a popular choice for upscale hors d'oeuvres. Their name likely comes from the "devilish" spicy filling used in some early recipes. This version, with its creamy mustard and paprika twist, offers a more refined yet approachable take on this classic dish.

Backyard Bounty, Modern Twist

This recipe celebrates the simple yet delicious bounty of your backyard coop. Fresh, vibrant eggs elevate the dish, adding a layer of richness and flavor. So, gather your ingredients, get creative with your add-ins, and impress your guests with this unique take on a timeless recipe!