Basic Deviled Eggs
Why I Love This Recipe
My daughter who does everything literally wanted to learn how to make deviled eggs to take to a pot luck. So I wrote down everything.
Ingredients You'll Need
1 doz. Peeled Boiled Eggs sliced in half
2/3 c Good Quality Mayonnaise (Hellman's or Best Foods)
1 T Dijon Mustard (Grey Poupon)
Salt and White Pepper to taste
Sweet Hungarian or Smoked Paprika to taste
Optional White wine vinegar
Buy eggs and refrigerate for 5-7 days in advance of boiling.
Seal egg box with tap and stand on its end for 12 hours in advance of boiling.
Remove eggs from refrigerator and bring to room temperature.
Place eggs into a large flat bottomed sauce pan. Do not overcrowd.
Cover eggs with room temperature water.
Bring water and eggs to a rolling boil.
Turn off the heat and cover the saucepan for 20 minutes.
Do not be tempted to remove the lid.
After 20 minutes remove the lid and pour off as much of the hot water as you can.
Run cold water over the eggs to stop the cooking.
Immediately place into a large bowl with ice water in it.
When eggs are cold place them back into their containers and refrigerate.
Eggs may be boiled up to two days in advance.
The day before the event remove the eggs from the refrigerator.
Peel the eggs under water.
Slice the eggs horizontally, tip of the knife at the narrow end of the egg.
Use a freshly cleaned knife for clean cuts.
Place the halves onto a baking sheet.
Place the yolks in a large bowl.
Using a ricer smash the eggs into a separate bowl.
Add wet ingredients and salt and pepper to taste.
Add more of your favorite ingredient or a little wine vinegar to thin.
You can always add more, but you can’t take it back. Add ingredients sparingly.
Check consistency, the mixture needs to go through a large piping tip.
Fill eggs to slightly mound.
Cover eggs. Place a square of Styrofoam in each corner of the pan. Using a toothpick in each corner to lift the plastic away from the eggs. Cover eggs with plastic wrap and refrigerate. Or use containers with stackable covers.
May line containers with kale or parsley. Place eggs decoratively onto platters.
Sprinkle with paprika just before serving.