Photo: Claire Lower
I have a lot of thoughts and feelings about deviled eggs and the right way to make them. But recently, I have become semi-obsessed with “deconstructed” and “reimagined” deviled eggs. I’m a big fan of un-deviled eggs and deviled egg salad, and it looks like I’ll be adding Martha Stewart’s “Cheater’s Deviled Eggs” to my not-quite-deviled egg repertoire.
Like the other recipes in this genre, there’s no mashing, mixing, and piping. Instead, the eggs are sliced horizontally (instead of vertically halved), placed on a cracker that has been smeared with the requisite mixture of mayo and mustard, then finished with a few sprigs of fresh dill and sweet smoked paprika.
Martha has a full recipe, but I prefer to think of it as a template. Mustard-wise, the Dijon can be swapped out for classic yellow or spiked with a little horseradish. You can also go a little wild with toppings, much like we did with un-deviled eggs. Cured meets, salmon (or any other) roe, pickled vegetables, cold grilled vegetables, potato chips, and even butter will work. (Butter works especially well when paired with radishes.) There are, however, a few strategies for making sure your deviled egg crackers are successful.
Don’t overcook the eggs
Avoid the dreaded grey ring by submerging eggs in boiling water, then shocking them in an ice bath after exactly 10 minutes of cooking. This will give you a yolk that is fully cooked, but not dry, which is very important because dry yolks feel gross.
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Season your eggs
Paprika is nice, but salt is an absolute must. Do not forget it under any circumstances. A pinch of Kosher salt on each egg slice is lovely, but a crunchy flake salt like Maldon really elevates your noshing.
Finish your eggs with something green
The combination of egg and cracker can be a dense bite, so make sure there is something fresh on top, like Martha’s recommended dill, or some parsley or chives. Not only does it make the bite a little more balanced, it also helps with presentation.
How to make Deviled Egg Crackers
Ingredients (makes 12-15, depending on how thinly you slice the eggs):
3 eggs2 tablespoons mayonnaise1 tablespoon mustardOptional: Prepared horseradish 12-15 crackers (I like Ritz, but Martha recommends rice crackers)SaltPaprikaSome sort of green herbAny other fun toppings that tickle your fancyBring a pot of water to boil and gently add the eggs to the water (I use a spider to do this). Cook the eggs for exactly 10 minutes, then shock them in an ice bath for 15 minutes. Peel the eggs and slice them horizontally.
Mix the mustard and mayo together, and then add horseradish to taste, if using. Spread your mixture on crackers and place an egg slice on each one. Season with salt and paprika, and top garnish with fresh herbs. Add crispy bacon or smoked salmon if you are so inclined (and I often am).
