Nothing disappears faster off a potluck table than deviled eggs. In fact, some people go to potlucks just for the deviled eggs. (That would be me.) I’ve made deviled eggs numerous times, but have never been entirely happy with the result–because of my lack of expertise in hard-boiled eggs.
Making perfect deviled eggs, of course, starts with perfect hard-boiled eggs. This has long been a stumbling block for me in my deviled egg pursuits–until I read this discussion on the Chickens in the Road forum. The entire discussion is interesting, but if you want to cut to the chase, you can also find the perfect hard-boiled egg method here and also in this post, below. This method has saved my life, my sanity, and my love for deviled eggs. Or at least that last one.
Note: First bring eggs to room temperature.
To make perfect, incredibly easy to peel hard-boiled eggs, bring a pot of water to a rapid boil. (I have to cover the pot to get my water to boil hard.) Add a dash of salt then gently lower the eggs into the boiling water with a slotted spoon.
Replace the lid and boil hard for 14 minutes. Drain and place immediately in cold water. Ice water is even better.
Lightly crack each egg all over then gently roll it between your hands. The eggs will practically leap out of the shells on their own, leaving the most perfect hard-boiled eggs you’ve ever seen.
Hard-boiled eggs worth writing home about.
Rinse in cold water to make sure you didn’t leave even the tiniest bit of shell on the eggs then allow the eggs to cool thoroughly before slicing. You want to be sure they are chilled all the way to the center. Pop them in the fridge for 30 minutes to an hour. Eggs slice much more cleanly when they’re cold. Once chilled, slice eggs lengthwise with a smooth-bladed knife.
Squeeze gently to pop out the yolks and you’re ready to make deviled eggs!
Classic deviled egg recipes include the mashed hard-boiled yolks, mayonnaise, mustard, vinegar, and a dash of salt and pepper. Deviled eggs are most frequently sprinkled with paprika for taste, color, and just because it looks pretty. Parsley, chives, and other herbs also make a great garnish.
The classic recipe can be varied easily to suit your tastes or a special occasion. You can replace the mayo with any flavor creamy-style salad dressing, sour cream, or even horseradish. You can add different herbs, or include shredded cheeses or meats, particularly seafood (crabmeat or minced shrimp). Finely diced veggies also make a fun variation on the standard deviled egg. If you like spicy, use finely diced hot peppers with a bit of chili powder and garnish with a sliced olive or cilantro. The possibilities are endless.
The prettiest deviled eggs are made with the filling piped into the egg white halves, but you can also spoon it in.
How to make Perfect Deviled Eggs:
6 hard-boiled eggs, sliced lengthwise with yolks separated
1/4 cup mayonnaise
1 teaspoon prepared mustard
1 teaspoon white vinegar
salt and pepper to taste
Recipe makes one dozen deviled eggs.
Set aside egg white halves. (You can go ahead and place them in their “permanent home” while they wait for the filling.)
Mash yolks in a small bowl.
Add mayonnaise, mustard, vinegar, salt and pepper; mix well. Pipe filling into egg halves. Sprinkle with garnish.
No more waiting for potlucks! Make deviled eggs at home, preferably when no one else is around. Then you can eat them all.
But wait, there’s more! I love this presentation trick posted by Dede at Farm Bell Recipes. Instead of slicing the eggs lengthwise, slice them the other way. Line the cups of an egg carton with pieces of lettuce.
Place the egg halves in the cups and pipe in the filling.
Sprinkle garnish on the top. Shut the lid and transport!
For ease of serving, you can poke a toothpick in each deviled egg.
Isn’t that cute? I mean, if you’re sharing……..
See this recipe at Farm Bell Recipes and save it to your recipe box.