deviledeggs.pdf

There are a couple of basic recipes to know around Easter time, mainly because there are so many hard boiled eggs around at this time of year!  Deviled eggs are a favorite for both of my kids, and we have them more often than any other family around, I’m sure.  Because of this, I’ve perfected the recipe to taste exactly the way MY family wants them to taste.  There are many alternatives to this tried and true recipe and I’ll share some options with you at the end.

Ingredients List:

• 12 Large eggs
• ¼ cup Mayonnaise
• 1 tsp. Yellow mustard
• 1 Tbsp. Minced onion
• Salt
• Pepper
• Paprika

Instructions:

1) Start by boiling the eggs.  Put them into cold water and let them heat up to a gentle boil.  Once the water is boiling, let it go for about 12 minutes.

2) While the eggs are cooking, mince about a tablespoon of onion to add to the yolk mixture.

Tip:

A test for doneness in hard boiled eggs is to spin the egg.  If it spins like a top and doesn’t stop or wobble, the egg is done!

3) Immediately after cooking, according to one of our long time fans, Bernadette, immediately put the cooked eggs in a bowl of ice cubes and water and let chill about 10 minutes.  Return the eggs only to the original saucepan, cover and shake vigorously, and presto, your eggs are peeled! This is wonderful advice because it works!!

4) Peel the eggs, cut them in half lengthwise and carefully remove the yolks and place in a mixing bowl to add other ingredients.

5) Mash the yolks until they are an even, dry consistency.

6) Begin adding the rest of the ingredients including the tablespoon of minced onion….

…the ¼ cup of mayonnaise…

…a teaspoon of yellow mustard…

…and salt and pepper to taste.  And speaking of “to taste”, everyone had a little taste of the yolk mixture at this point and my son thought it needed more mustard so we squirted a little bit more in and everyone was satisfied!

7) Spoon the filling back into the egg whites.  If you want to be fancy and have the equipment and talent, use a pastry bag to put the yolk mixture into the whites with style!

Paprika or fresh parsley leaves make great garnishes for deviled eggs.  We prefer the paprika because in my house it is always on hand.  Also, if you are looking for a lower calorie and lower fat option here, replace the mayonnaise with low-fat yogurt!  It’s eggsellent!!!

Shari

 
© 2009.  mattandshari.com, all rights reserved.

Comments (10)

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written by Trina, April 03, 2009

Hi Shari,

My family also love deviled eggs and we are always trying to watch our colorie.
So I will give the yogurt a try. Thanks for the tip.

Happy Easter,
Trina

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written by Marie, April 03, 2009

Try adding in a little Worcestershire sauce into the yolk mixture --- YUM !

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written by Marie, April 08, 2009

Hi, y'all --
I just finished making some deviled eggs (kinda funny how 'deviled' anything makes it into the traditional Easter faire, eh?). Thought I would mention that I use an egg cooker (called 'Henrietta', I believe), and they work GREAT! It is a kind of steamer. You fill the little reservior with water to a depth based on how you want the eggs cooked. (High for hard-boiled.) Then little Henrietta (mine is shaped like a chicken, by the way), clucks when the eggs are done. Makes it very easy. I would suggest that anyone who cooks deviled eggs more than once a year to invest in one. They are not expensive at all.

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written by Bernadette, December 30, 2010

Hey Shari
Try this for cooling/cracking eggs...immediately put cooked eggs in bowl of ice cubes and water...chill about 10 minutes...then return to saucepan that you cooked them in...NO WATER PLEASE...cover...shake pan vigorously and presto...your eggs are peeled...you have to just pull off the shells...I saw this done on a cooking show once and it works everytime...cooling the eggs in ice water is so fast...you can hard boil eggs for sandwiches in no time flat.
Bernadette

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written by Shari, December 30, 2010

First of all, Marie, I WANT A CHICKEN THAT COOKS EGGS!! Hahaha. And, Bernadette, I will try that it sounds perfect. I thought quick cooling caused the dark color around the yolk? I'm very willing to give it a try though so thank you for the great suggestion!

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written by Bernadette, January 09, 2011

Hi again Shari
I came across this from Cooks Illustrated and thought I'd pass along...the only thing I will add is for jumbo eggs I cook them 12-13 minutes...I would even cook large 12 minutes too.
I haven't had any green around the yokes since doing them this way...hope you find it works for you and your fans...btw...the meatballs were OUTSTANDING...
hubby has requested them again...Bernadette

Foolproof Boiled Eggs
Makes 6 eggs
You may double or triple this recipe as long as you use a pot large
enough to hold the eggs in a single layer, covered by an inch of
water.
6 large eggs
Place eggs in a medium saucepan, cover with 1 inch of water, and
bring to a boil over high heat. Remove pan from heat, cover, and
let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart
water and 1 tray of ice cubes. Transfer eggs to ice water bath with
slotted spoon; let sit 5 minutes. (The ice water bath will prevent
any green ring from forming around the cooked yolk.) Foolproof egg
peeling: Tap the egg all over against the counter surface, then
roll it gently back and forth a few times on the counter. Begin
peeling from the air pocket end (the wide end). The shell should
come off in spiral strips attached to the thin membrane.
Cook’s Illustrated, March/April 1999

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written by Shari, January 09, 2011

Bernadette, I can't believe you wrote today, I made deviled eggs today and did what you said and they came out perfectly!! I think I'm going to alter the recipe in here so it reflects what you've told me. Thank you so much! Shari

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written by Bernadette, March 25, 2011

Hey Shari and Matt
I just got my new subscription to Cook's Country magazine and in the April/May issue they give a recipe for Creamy Egg Salad that I thought I'd pass along. They recommend undercooking the eggs by 2 minutes to give it a creamier texture. Although Cook's Country (or America's Test Kitchens) is very precise and pays close attention to detail for the perfect outcome, it does seem a bit picky for egg salad sandwiches, but I'm going to try this method for egg salad and will let you know how it turns out.
My best to you on this beautiful March morning...Bernadette

Creamy Egg Salad Makes about 3 1/2 cups, enough for 4 sandwiches

We prefer Hellmann's real Mayonnaise (also known as Best Foods). You can substitute Hellmann's Light, but avoid Hellmann's Low-Fat Mayonnaise. If you like, replace the chives with scallions.

10 large eggs
1/3 cup mayonnaise
1 1/2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon salt & 1/8 teaspoon pepper
1 celery rib, chopped fine
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped parsley

Combine 4 cups water and 4 cups ice cubes in large bowl; set aside. Place eggs in large saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 8 minutes. Pour off water and gently shake pan back and forth to crack egg shells. Transfer eggs to ice water and cool 5 minutes.
Peel eggs and halve lengthwise. Transfer yolks to large bowl. Using potato masher, mash yolks with mayo, lemon juice, mustard, salt and pepper. Whisk mixture until smooth and set aside.
Chop the whites into 1/4-inch pieces. Fold whites, celery, chives, and parsley into yolk mixture and refrigerate for 30 minutes. Can be refrigerated for 2 days.

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written by Shari, March 25, 2011

Bernadette,
I don't know what it is with you, me and eggs, but I was dreaming about an egg salad sandwich yesterday and here you are today with a wonderful egg salad recipe! Thank you for thinking of us and especially for sharing!

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written by Marie, March 25, 2011

It's that time of year again.
Just made up a batch.
Yum

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