About this recipe
Not a fan of deviled eggs? You’re probably not alone. But you’ve probably never tasted Dean Richards’ family recipe.
Richards, a reporter and film critic with Nexstar’s WGN, recently whipped up a few batches of the classic party appetizer during his “Dean Cooks” segment — despite skepticism from his colleagues behind the anchors’ desk.
“You cannot deter me,” said Richards, responding to some pushback from the deviled-egg-haters in the newsroom. “I have been flooded with people who love deviled eggs.”
A Lakers-approved recipe for Cap’n Crunch chicken
The recipe, which comes from Richards’ mom, is also bolstered by a few special ingredients including horseradish sauce and sliced olives.
“Wherever [my mom] went back in the day, any holiday, any party, people asked for her to make her deviled eggs,” Richards said. “They are incredibly delicious.”
Ingredients
Yields: 12 servings
Hard-boil the Eggs
Make the Deviled Egg Filling
Directions
Hard-boil the Eggs
-
Place a steamer insert into a pot. Begin filling with water; stop when the water reaches just below the bottom of the steamer.
-
Bring water to a full simmer (not quite boiling) over medium heat. Gently place the eggs in the steamer insert, cover the pot, and steam for 15 minutes.
-
Immediately transfer eggs to a bowl of ice water until cool enough to handle.
-
Make a small crack on the large end of each egg and place eggs back into the ice water for about 20 minutes.
-
Carefully remove the shell under a stream of cool water.
Make the Deviled Egg Filling
-
Slice the 12 hard-boiled eggs in half, lengthwise.
-
Gently remove the yolk and place yolks into a mixing bowl. Set the intact whites aside on a serving platter.
-
Use a fork to mash egg yolks in the mixing bowl. Stir in mayonnaise, mustard, relish, horseradish sauce, celery, onion, salt, pepper and lemon zest. Taste and adjust seasonings, if necessary.
-
Using a spoon or a piping bag, return the egg yolk mixture to the center of the egg white halves.
TIP:
You can put the yolk mixture in a zip-top bag and snip off one of the corners to act as a piping bag. -
When filled, place an olive slice on top of each half. Dust lightly with paprika. Serve cold.