Friday, April 2, 2021

Deviled Eggs


It doesn’t feel like Easter or a summertime picnic if we don’t have deviled eggs... Am I right?? 

It’s a staple side-dish... 

Deviled Eggs:

Start with 6 hard boiled eggs cooked and peeled.  This will give you 12 deviled eggs.
(My favorite egg-boiling methods follow)


6 cooked yolks, crumbled with a fork
1/4 cup good mayonnaise (Duke’s)
1 teaspoon Dijon or spicy brown mustard 
1 teaspoon white wine vinegar
1/2 teaspoon salt
1/2 teaspoon white pepper
Optional-2-dashes hot sauce
1/2 teaspoon smoked paprika sprinkled for garnish


There are two ways I like to boil eggs:  
They both are pretty consistent in creating beautifully cooked eggs with minimal egg-peeling grief...the method I choose, just depends what I'm doing in the kitchen that day.

Method 1:
 In a medium sauce pan half full of water, bring the water to a simmer. Gently place eggs one at a time into the simmering water using a ladle or slotted spoon.  Turn up the heat a little. Let eggs boil for 10 minutes, covered.
After 10 minutes, turn heat off, drain the hot water and run cool water over the eggs for 4 minutes to stop the cooking. Crack shells and peel.


Method 2: Place eggs in a medium pan, cover eggs with cool water.  Cook on stove stop on medium high heat until water comes to a rolling boil, let boil for 1 minute.  Then cover and turn off heat, letting the eggs cook in the hot water for 12 minutes.  After 12 minutes, drain the hot water from the eggs and pour cold water over eggs for two minutes to stop the cooking.  Crack and peel the eggs.

Refrigerate peeled hard boiled eggs in a covered dish until ready to prepare. (Up to 2 days)

Slice each peeled egg length-wise. Remove the cooked yolks, and place yolks into a bowl. Using a fork, break up the cooked yolks until finely crumbled.  

If there are remaining bits of cooked yolk inside the whites, rinse gently with cool water and dab dry with a paper towel.  Rest prepared whited on an egg plate.

To the crumbled yolks, add the Mayo, mustard, salt, pepper and vinegar and hot sauce if using. Whisk or stir vigorously until smooth and creamy.  

Scoop the yolk mixture into a piping bag fitted with a large tip if you’re feeling fancy or simply spoon in the yolk mixture filling into each waiting hard boiled egg white.  

Feeling EXTRA fancy?

Garnish with a sprinkle of smoked paprika... sometimes I like to add fresh dill sprigs, crumbled crisp bacon or a slice of black olive or sliced pickled jalapeño.  Enjoy!

No comments:

Post a Comment