Never mind, just saw the mod note.
Post go bye-bye.
mmm
Cider vinegar is a good add for deviled eggs and potato salad. It doesn’t take much to jazz things up a bit.
This right here. This exactly. Though in my case, I don’t usually worry about letting the eggs get to room temperature, and I cook 11-12 minutes, but otherwise exactly this.
Letting it get to a full boil first is key, as is the ice bath afterward. Here is my method…
Get a pot of water, put it on the burner at the highest temperature, and then just leave it alone. Then, when it is at a full boil (I mean splashing around and everything) I put the eggs in one at a time with a slotted spoon. I set them in gently, don’t drop them or they might crack. The good thing about water boiling that much is that the eggs get moved around in the pot and don’t sit still, it’s like the water is stirring itself, and the eggs get a pretty even cook (and the yolks are likely to stay in the middle and not rest on one side). Then I walk away for like 12 minutes, come back, and then turn off the burner and pour the water out into the sink, using the same slotted spoon to keep the eggs from falling out. Then I use the same pot, pour cold water into it, add a bunch of ice cubes, stick it in my fridge, and let it sit for like 20-30 minutes or whatever. (Or longer, doesn’t matter much.)
Then I take out the pot, drain the cold water (the ice will be melted) and then get ready to remove the shells. I do this by taking each egg and bouncing it like a basketball on the counter, until the whole outside is cracked, then roll the egg around in my hand, then the shell and membrane will peel away easily (in one or a few large pieces). Toss that in the trash, and then rinse the egg with cold water to get off any tiny shell pieces left, towel off the egg with a paper towel, and set it on a plate. Do this for each egg until they are all shelled. Then, slice each egg perfectly in half (a butter knife will be enough for this, the egg is pretty soft), and carefully pop the dried yolk out of each half of each egg into a small bowl. Sometimes the butter knife can get out what yolk doesn’t want to come out, but you don’t need to use it much.
Once the yolks are separated from the whites, I either toss them in a food processor (like a little Ninja blender thing I have) or I mix it up by hand. Just toss in all the ingredients and mix until it’s a smooth paste. Scoop the stuff back into the egg white halves, and there will be enough filling (with the extra stuff you added) to fill the whites and more so. I generally prefer to basically coat the tops of the eggs like a cupcake with the filling but I know the traditional way is to let it sit in the middle like a mound. It’s all down to preference. Some people even get fancy with a piping bag but I don’t need all that. Then sprinkle paprika on top and you are done. The whole process is very satisfying to me and mmm… When you make them right they are so decadently good.
I get better results from steaming eggs than boiling. When you put a bunch of eggs into boiling water, the water temperature immediately plummets and then has to come back up to boiling, which takes a variable amount of time depending on your stove and burner. Whereas when you put eggs in the steam basket, the steam remains at full temperature and the eggs cook better and more repeatably. Steamed eggs also peel very easily. I steam for 14 minutes.
I remember trying to make deviled eggs once, and I think I just used a spoon to fill the eggs with the yolk mixture. It was hard to get the mixture to sit properly in the eggs and it also didn’t look very attractive. I should have tried the method of piping from a ziplock bag.
Oh, here’s my recipe. I often make adjustments depending on what kind of taste I’m in the mood for.
6-8 large eggs
2 tbsp mayo
1 tbsp sour cream
1/2 tsp white vinegar
1/2 tsp spicy brown mustard
1/4 tsp Tabasco
1/4 tsp sugar
1/8 tsp salt
1/8 tsp ground black pepper
Steam eggs for 14 minutes, transfer to bowl of ice water for 5-10 minutes.
Peel eggs, cut each egg in half. Mix yolks with remaining ingredients, pressing with fork until smooth. Spoon yolk mixture into zip-lock bag with corner cut off and pipe into eggs.
I’m something of a purist with deviled eggs – mayo, mustard (Colman’s dry), salt, pepper, paprika garnish.
I don’t care for meat in my deviled eggs. I love bacon, but suprisingly I don’t like it in deviled eggs. The fanciest I get is a couple of capers on top. Love those little salt bombs.
Does the type of mayo matter?
Kewpie
Miracle Whip
Just regular mayo
Something else
Miracle Whip is a banned substance in my kitchen.
I add curry powder.
I have a curry deviled egg recipe I like too, but the OP seemed to be asking for traditional recipes.
Hellmann’s / Best Food is the only mayo allowed in my house.
I feel attacked by deviled eggs with meat in them. Honestly, so many otherwise vegetarian things are wrapped in bacon or have bacon sprinkled over them or whatever. Can’t we have just one item on the buffet that has protein without added meat?
Mine, too. I use Best Foods (Hellman’s). I tried Duke’s but it had (to me) a kind of sour aftertaste I didn’t like.
I forgot. Sometimes, I do, too. But I’m usually the only one who likes them that way, and it’s way too much bother to make them only for me.
You would hate the recipe I made last weekend called “Smokey deviled eggs”
Has minced smoked chicken and some hot sauce mixed in the filling. (Along with the mayo, Dijon, and Worcestershire.) My wife thought the concept was disgusting but we all loved the result.
Also brought grilled peaches wrapped in prosciutto with a balsamic glaze.
The eggs were better.
That’s high praise, indeed!
Anna Thomas’s dill-deviled eggs in the Vegetarian Epicure have always pleased my guests.
But if you want a really spectacular processed-hardboiled-egg variation, flip to the previous page at that link and try her traditional Polish version of “parsleyed eggs on the half-shell”. It’s a royal PITA to make, mind you, but it’s worth it.
Medieval devilled eggs:
Recipe? Seriously?
I make deviled eggs occasionally, but I don’t use the same ingredients each time. Fresh chives in the garden? I’ll use those. Capers in the fridge? I add some. Feeling in a curry mood? There you go. Other than hard-boiled eggs, my recipe varies.
Then this clearly isn’t the thread for you. The OP is a novice looking for actual recipes (as am I so I found it helpful). Maybe you could be helpful with some more specifics so that one day we too can be proficient enough to improvise.
Mayo: It has to be Duke’s. Although I may try out this no-mayo cider vinegar method. That’s intriguing.
I tried out the Kewpie expecting to like it, but I couldn’t stomach it. It was just too slimy. Too rich. It felt like there was a boiled okra component. . .
Easy Peel Cooking: The ultimate easy-peel egg method is actually baking them. I don’t do it that way these days, because I’m generally doing 30+ at a time, so I use the Instant Pot, which is also fairly fail-safe.
To bake them: Place eggs in the cups of a muffin tin. Bake at 350F for 30min. Cool quickly.
Instant Pot: Set steam to 1 minute, high pressure, and turn off the warmer function. Add 1 cup of water. Stack as many eggs as you can into the steamer basket. (My personal best was 34 I think.) As soon as the minute is up open the pressure release valve and be ready to move them to the sink. Spray with cold water until cool enough to touch.
Relish: A few folks have mentioned Dill relish. Putting that in deviled eggs is an abomination. The correct relish for making deviled eggs is “Sweet 'n Hot.” You need those sweet pickle spices with just a hint of fire.
Bacon: It’s easy to over-bacon deviled eggs. They can get greasy, which is just awful. But if you cook it up extra crisp in the microwave, and them pulverize it with a mortar and pestle, you can sprinkle the resulting dust on top of the eggs like paprika. It will surprise and delight. A sliver of cherry tomato on top makes it even more amazing.
Wasabi: Somebody mentioned this and reminded me of a truly awesome version. The lady had dipped the whites in soy sauce until they were just slightly beige in color. Then with the mix she put minced green onion, red pepper, and a hint of wasabi. The red pepper was an addition that would spark up almost any recipe.