If only Deviled Eggs came from the Easter Bunny… Since they don’t, and the crucial ingredient is a Perfect Egg,* I’m sharing the recipe for an egg that peels easily, and has a tender, delicate white with a moist golden yolk.
NOTE: *Perfect as compared to one where the yolk is greenish and as resilient as a Superball.
*Also, the over-cooked, man-handled, psychedelic-dyed eggs that have been hidden under bushes, behind sofas, and in trees all morning are not good for eating. Toss them.
This recipe is from “CLASSIC AMERICAN FOOD WITHOUT FUSS,” by Frances McCullough and Barbara Witt, a cookbook I’ve used for 20 years. Their recipes are delicious, and their recipe notes witty.
1 dozen extra-large eggs at room temp.
You don’t want fresh eggs, because they’ll be harder to peel, but that shouldn’t be a problem unless you live on a farm. Supermarket eggs weren’t born yesterday.
Put the eggs in a saucepan just large enough to hold them, cover with cold water, and slowly bring to a boil. Once the water boils, cover the saucepan and take it off the heat. Let stand for 15 minutes to cook the eggs.
Put the pan in the sink and run cold water over the eggs. The Germans call this procedure “frightening the eggs.” It helps to loosen the shells.
Once the eggs are suitably terrified, tap them on all sides, against the side of the pan to crack the shells. Let them sit in the cold water until you’re ready to peel them.
Cut the cooked peeled eggs in half, and transfer the yolks to a small bowl. Mash them well with a fork and add 6 TBL Hellman’s Mayonnaise, 1 TBL Worchestershire sauce, and 1/2 tsp dry mustard. Add salt and freshly ground pepper to taste.
Stuff the egg whites with the filling and finish them with a shake of paprika, if you like. You can also put the filling ingredients into a bag and pipe them into the whites.
If plain old deviled eggs aren’t sexy enough, finish them off with a dollop of caviar, or add a bit of smoked salmon. Sprinkle with minced scallions or snipped chives.
Cover the egg plate loosely in plastic wrap and refrigerate for at least and hour before serving. This gives you time to have a glass of champagne and relax.
Proudly present your Deviled Eggs. You will be the hostess-with-the-mostest, and you didn’t have to sell your soul for perfection!
When I was little, I was super skinny because I was too picky about food. To get me to eat, my parents put blue food coloring in the eggs. I’m still not crazy about yellow food, so it’s a wonder I ever tried “real” eggs, much less love Deviled Eggs. They’re my go-to at a buffet at someone’s house, especially if the main dish is a “casserole”… shiver me timbers! or has “cream of anything” soup in it. Yuk! xoxox, Brenda
Hahahaha! I adore them, too. Blue food coloring… all I can picture is Green Eggs & Ham!
I eat a predominantly plant-based diet these days and I don’t miss meat one bit, but I do miss eggs. Devilled eggs are on of hubby’s favourite ‘party foods’, as he likes to call them! Esther xx
THANK YOU so much…peeling those darn eggs can be such a nightmare and I’ve tried so many different things. Love the old egg tip as well. Who wants to ruin the look of their efforts to be the perfect hostess…Heavens….with torn and chunked-up egg whites! Can’t wait to try your peeling techniques! What would Easter be without Deviled Eggs!
Regarding eggs…to get the freshest eggs at the supermarket, I would like to share a trick I learned from an old gentleman rancher friend of mine who was in the egg business. On the side of every carton in a 3 digit number, mandated by the government to be on each carton. This number represents the days of the calendar year… 001 is January 1, 365 is December 31. It is the day your eggs were processed and packaged. So, for fresh eggs, look for the highest number in relation to the day of the year you are buying your eggs. Example: I’m shopping on March 20 (day 079 on the calendar). So, I will look for the highest number closest to that number on the side of the egg carton for the freshest eggs! Trust me, you can see eggs on the shelf a month old compared to some packaged a week before your shopping day! Try it! And it will help you find the oldest eggs as well, for your Deviled Eggs!
New to your blog, and loving it!
I love deviled eggs. I think everyone does! For potlucks I always bring a dozen or more and there are never leftovers. I use a bit of hot /sweet mustard and top off with herbs from my garden.