After discovering that A) Deviled Eggs were on the Cook’s 100, and that B) we have lots of eggs from our CSA piling up in the fridge, and remembering C) my husband’s fondness for deviled eggs (He LOOOOOOOOVES them), thus I was committed.
My next step was to find my recipe, and see if I had everything I needed. After 20 minutes of searching through pieces of paper, cookbooks, and magazines, I found it, or at least the sheet of paper that had the relevant information on it- the ingredients, and the directions. (Do any of us really need a picture of a deviled egg? Haven’t we all seen them at countless picnics?)
- fork or other mashing device
- cutting board
- rubber spatula
- measuring spoons
- pastry bag and tip (or a plain old teaspoon will work)
- 7 large eggs (cold)
- 3/4 tsp. mustard (grainy or Dijon)
- 3 Tbs. mayonnaise
- 1 1/2 tsp. cider vinegar
- 1/4 tsp. Worcestershire (pronounced Wouh-steh-sheer, for those not from New England) sauce
- Tabasco or other hot sauce (optional)
- dill, paprika, or other herb/spice for garnish
After finding the recipe, I needed to take quick stock of the pantry and see whether I had all of the ingredients, and to be honest, I was worried I wouldn’t have any mayonnaise. It’s not one of our regular food items around here. Luckily I only needed about a quarter cup, and that was about what was in the bottom of the little jar, probably purchased when I last made deviled eggs for a picnic. I know, I COULD make my own mayonnaise, and I promise to blog when I do, but this time, I sighed in relief.
There are probably scores (that’s groups of 20 for you young ones, and no, don’t ask me why groups of 20 have a name) of methods for hard boiling eggs, but I always use this one:
Procedure for Hard-boiled eggs:
- Place eggs in pot (medium sized), and cover with 1 inch of cold water.
- Put pot on stove (covered, if a cover is available – it makes the water come to a boil faster), over high heat, and bring the water to a boil.
- When the water boils, remove the pot from the heat, cover (if it isn’t already), and let the eggs stand in the hot water for 10 minutes.
- After the 10 minutes, pour off the hot water, and cover the eggs in cold water with ice cubes added, and let them sit for 5 minutes, to stop the cooking and cool.
I have found that this method produces perfectly cooked hard boiled eggs, without the possibility of a green ring around the yolks.
Procedure for Deviling Your Eggs:
- Peel the hard boiled eggs.
- Slice them in half lengthwise with a knife.
- Scoop out the yolks into a bowl, and mash them with a fork until there are no large lumps of yolk remaining.
- Arrange the whites on the serving dish, discarding the two worst looking ones.
- Add the mustard, mayonnaise, Worcestershire, vinegar, and salt and pepper to taste, mixing with the spatula to combine. Adjust seasonings, adding a few drops of hot sauce if you like it. If you don’t like the stiffer consistency that this filling has, feel free to adjust it by adding more mayonnaise. (I personally like it the way it is, with less mayo than most recipes)
- Using a spoon, or your pastry bag, fill the cavities in the whites with the yolk mixture , mounding the filling about 1/2 inch above the surface of the whites.
- Sprinkle with herb/spice garnish as you desire. Paprika is classic, but I used fresh dill from our garden.
- Serve at room temperature.
I think DH would appreciate it if I made these more than once or twice a year, but to be honest, I don’t think of it. I always eat a few, and enjoy them, but it doesn’t cross my mind nearly as often as a treat, as say, CAKE.