Deviled Eggs - Easy
TIP ALERT! "They" say to use older eggs to make the peeling more appealing. "They" is right. I had the luxury and misfortune to have newish eggs on hand. Some of the shells fought me all the way, resulting in a few eggs of less than perfect ovals, but shape doesn't affect the flavor any.
|Batman? Or deviled egg-to-be?|
But with careful cropping and artful arranging you can barely tell that chunks of white are torn or missing.
To make really devilish eggs, I used mustard pre-mixed with horseradish ... Gold's, if you really need to know. It's got a bit of a bite, so feel free to use half the amount listed, or substitute yellow mustard.
I prefer filling on the dry side, with juuuust enough mayo to glue the chunks together. Normal people might want to use more. Start with the one tablespoon and work your way up. Easier to add mayo than remove it.
To make the eggs fancy schmancy, place yolk filling in a piping bag with a star tip. I didn't bother, mostly because I was
Deviled Eggs - Easy
Yield: 8 deviled eggs
4 eggs, uncooked
1 tsp. cider vinegar
1 Tbl. mayonnaise (or more to taste)
1/2 - 3/4 tsp. kosher salt
1 tsp. mustard with horseradish
sweet paprika, for garnish (optional)
chopped fresh dill or parsley, for garnish (optional)
Place eggs in a 2 quart sauce. Add cold water to barely cover and bring to a boil over medium-high heat. Cover, reduce heat to the lowest setting and let sit for 10 minutes. At most, the water should barely simmer. If it starts to boil, even at the lowest setting, then shut off heat and let the residual heat gently cook the eggs.
|Yes, they're in there ... just a little camera shy.|
Drain. Add cold water and ice. Let sit for a minute. If ice completely melted, drain and repeat, until the ice floats without a care in the world.
Remove eggs one at a time. Gently tap egg on a hard surface in several places. Peel off shell and discard. Return peeled egg back into the ice water to help remove those tiny remaining shell remnants and to continue chilling the eggs. Repeat until all the eggs are peeled.
Remove eggs from water and place on cutting board. With a sharp knife, slice through horizontally. Remove yolks and place in medium sized bowl. Place whites cut side up on a serving dish and set aside. Mash yolks with a fork. Add vinegar, mayo, hot sauce, salt, and mustard; mix until completely combined.
Spoon mixture evenly among the reserved whites, mounding up the filling. If desired, sprinkle with paprika, dill and/or parsley. If not serving immediately, cover and refrigerate up to a day.