The Times - Serving Waitsburg, Dayton and the Touchet Valley

Of all the holiday parties, one of my favorites to host has always been New Year's Eve. Combining the effervescent excitement of counting down to midnight with my love for fancy finger foods and sparkling wine makes for memorable entertaining. To counter those extra pours of tiny bubbles, it is important to offer your guests a varied selection of satisfying nibbles that are easy to eat with one hand while mingling. Cured meats, cheese boards, olives, shrimp cocktail, oysters, and gougères, will all delight and impress. An old favorite that always goes quickly are my deviled eggs, which have an unexpected kick from capers and fresh dill.

Ingredients:

6 large eggs

3 tablespoons mayonnaise

1 teaspoon dijon or spicy brown mustard

1/2 teaspoon red wine vinegar

1 tablespoon fresh dill, minced

1 tablespoon capers, chopped

Pinch of cayenne pepper

1/4 teaspoon fresh ground black pepper

Salt to taste

Paprika for garnish

Dill for garnish

Directions:

Place eggs in a small saucepan big enough to hold them in a single layer. Cover with cold water and set over medium high heat. Bring to a rolling boil, then turn off the heat and cover tightly with a lid. Let eggs sit for 10 to 12 minutes. Drain and run under cold water until cool enough to handle then crack and peel shells. Set peeled eggs on plate and cool in refrigerator for at least 20 minutes.

When fully chilled, slice eggs in half lengthwise, and carefully remove yolks with a small spoon. Set egg white halves back in fridge while making the filling.

In small mixing bowl, combine yolks, mayonnaise, mustard, and vinegar. Use a fork to mash the yolks and mix together ingredients. Keep mashing and whisking with the fork until the mixture is uniformly smooth. Next, add the dill, capers, cayenne, black pepper, and season to taste with salt. Recipe can be done ahead up to this point. Keep the egg white halves, and the filling covered and chilled in the refrigerator, then assemble the deviled eggs right before serving.

Using two small spoons or a pastry bag with a decorative tip, fill each egg white half with about 1-1/2 teaspoons of the filling. Use up all the filling evenly between all the halves. Take care to keep the whites clean and the filling visually appealing. Sprinkle each half with paprika, and garnish the top with a little dill frond. Arrange on platter and keep chilled until ready to serve.

Notes:

Classic recipes for deviled eggs generally call for mayonnaise, mustard, and chives with a dash of tabasco sauce. Using that as a starting off point, there are endless ways to experiment and make your own versions. Soft herbs such as tarragon, chives, basil, and dill pair beautifully with eggs. Alternatively, you could also try mixing in a tablespoon or two of pesto for a flavorful and beautifully green deviled egg. Scallions or minced shallot can add a welcomed bit of zing, while smoked paprika or chilies in adobo can give a unique spicy twist. I have also tried fantastic deviled eggs made with grated horseradish or wasabi.

It is said that the first bite is taken with the eyes, so have fun when garnishing or presenting bite-sized hors d'oeuvres. Fresh herbs, slivers of bright red peppers, or crispy fried shallots make lovely toppers. For an elegant dazzler, top deviled eggs with a little dollop of sturgeon caviar or salmon roe.

Wising my readers a happy and delicious New Year. Enjoy.