Deviled Eggs

I’m not going to lie—peeling hard boiled eggs is the most loathsome of tasks.  I’ve tried every method out there to no avail.  The conclusion has been reached that anyone who touts a “foolproof” way to peel eggs is full of shit.  With that said, deviled eggs are totally worth the misery.  In my opinion, they are the crowning jewel at a tailgate, cocktail party, or brunch buffet.  There are so many great recipes and so many twists you can give them, but in the end, I always return to my basic recipe.

 

12 large eggs

5 Tbsp mayonnaise, such as Helman’s or Duke’s

3 tsp apple cider vinegar

2 tsp Dijon mustard or grainy mustard

1/2 tsp Worcestershire sauce

Kosher salt and freshly ground black pepper, to taste

Paprika, for garnish

 

1. Place the eggs in a saucepan and cover them with water.  Bring the water to a rolling boil over high heat.  Once the water is boiling, immediately remove the pan from the heat.  Cover the saucepan and allow it to stand for 10 minutes.  Meanwhile, fill a large bowl with ice and cold tap water.  Transfer the eggs to the bowl of iced water.  This will stop the cooking process.  Allow the eggs to cool for at least 5 minutes.

2. Peel the eggs (yes, this part sucks) and slice them in half lengthwise.  Using a spoon, remove the yolks into the bowl of a food processor, then place the whites onto a serving platter.

3. Add the mayonnaise, vinegar, mustard, Worcestershire sauce, salt and pepper to the bowl of the food processor.  Run the food processor until the mixture is smooth and creamy.  Taste for additional seasoning.  If you do not have a food processor, this step can be done by mashing the ingredients together until smooth in a small mixing bowl using a rubber spatula.

4. Once the filling is made, transfer it to a large plastic zip-top bag.  Snip one corner off of the bottom of the bag.  If you want to get fancy, you could also transfer the filling to a pastry bag fitted with a star tip.  Squeeze the filling into the hollows of each egg white, about 1 to 1 1/2 tsp per egg-half.  Once all the deviled eggs have been filled, sprinkle them with paprika to taste (it should only be a dusting).  If you are making the deviled eggs in advance, store the filling in the plastic bag in the refrigerator along with the egg whites.  Fill the eggs and garnish them just before serving.

Ideally, this makes 24 deviled eggs, but sometimes the whites tear or don’t peel properly (they’re  temperamental, what can I say?).

 

🥚Tip: Turn the eggs over in their carton the day before you boil them.  This action will allow the yolk to move to the center of the egg, which makes for both a prettier presentation and an easier bite to eat.

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