Deviled Pineapple

Deviled eggs get a retro, fruity makeover here. Instead of the usual mustard and relish, the yolks are whipped with sweet crushed pineapple and a splash of vinegar, landing somewhere between sweet and savory in the best way.

It is a clever balance. The richness of the egg yolk meets the bright, juicy sweetness of pineapple, while the vinegar and salt keep it from tipping too far toward dessert.

A good hard-boiled egg is the foundation. You want yolks that are fully set but still tender, with no chalky gray ring, so they mash into a smooth, creamy filling.

Pile the filling back into the whites and set them on a bed of lettuce with a little mayonnaise. It is a light, refreshing bite that feels straight out of a vintage church cookbook.

This is the kind of unexpected appetizer that gets people asking what is in it, which is half the fun.

Pro Tips

• Drain the crushed pineapple well so the filling stays thick and pipeable, not runny.
• For easy-peel eggs, use slightly older eggs and shock them in ice water after boiling.
• Mash or whip the yolks completely smooth before folding in the pineapple for a creamy filling.
• Chill before serving so the filling firms up and the flavors settle.

Variations

• Add a spoonful of mayonnaise to the yolks for a richer, creamier filling.
• Stir in a little curry powder for a sweet-savory, retro curried version.
• Garnish with a sprinkle of paprika or chives for color.