3 Tips For The Perfect Deviled Eggs + Classic Deviled Egg Recipe
Deviled Eggs were one of the first recipes I learned, when I began cooking on my own in the kitchen! They have always been one of my favorite side dishes, and that go to recipe, for bringing to a cook out! While perfecting a boiled and peel-able egg can still be troublesome, I have a few tips, I have learned over the years, to perfect your deviled eggs. Trust me ,when I tell you that your friends will be begging you to bring this Deviled Egg Recipe, whenever you visit!
Boiling the Perfect Egg
I have searched for many different tips for boiling easy-to-peel eggs. After many rounds of trial, and error, the one tip that has stuck with me the most is patience. You are most likely more patient than I am. Unfortunately, I was blessed with impatience, and waiting for my eggs to cool is liking pulling teeth for me! I just can’t do it! However, I have to tell you that waiting for your eggs to cool completely will make the peeling process much easier and remove a emotional breakdown from the process [a girl takes her deviled eggs seriously ;)!] Boiling, and peeling, your eggs can be time consuming, but it is totally worth the time to have pretty eggs!
Here is how you should be boiling your eggs
Add your eggs to a pot, fill with water until your eggs are covered by about 1 inch of water. Bring eggs to a boil and set a timer for 8 minutes. After 8 minutes, turn off the stove and allow the eggs to cool for about 15 minutes. After the eggs have had time to cool on the stove, bring your pot to the sink and empty out all of the the warm water. Run cold water over the eggs, for a few minutes, and then fill the pot with cold water. Take each egg and tap the bottom, and top, of the egg to crack it open. Place the egg back in the pot for an additional 20-30 minutes. The longer you allow the eggs to sit in cold water, the better!
From the time I was in Kindergarten, cutting a straight line has been a challenge for me. I don’t have neat handwriting, and thankfully my mama always helped me with cutting when I had a project! She has always been a huge source of inspiration for me. From helping me with projects, to teaching me to cut my eggs with a plastic knife, she has never let me down! Yes, you heard that right. Cutting your eggs with a plastic knife makes a huge difference! I’m not sure if it applies softer pressure, or just cuts better, but I always slice my eggs in half with a plastic knife!
I have had many different styles of eggs over the years. It’s odd to think that I love them so much these days, because I could not stand the taste of eggs growing up! It’s amazing how we change throughout life! Another thing I feel that needs to be addressed, when talking about deviled eggs, is to just keep it simple. I like my eggs easy and homemade. Adding too many extra ingredients can often take away from natural beauty of the egg! I’m not a huge fan of adding relish or a paprika sprinkle, if you like that then go for it! However, I have found that sticking to a few, non-fuss, ingredients makes for a delicious Deviled Egg!
I will say that there is one special ingredient that will bring your Egg to the next level! What might that be?Dijon Mustard.Kick the regular yellow mustard out, and use Dijon instead! It is delicious and adds that “something” that brings a wonderful flavor and has your guests wondering,” hmmm… what is that?!“
If you are new to cooking, learning to make Deviled Eggs is a great way to start out! You can bring them to almost anything [at least major holidays and cookouts], and you don’t have worry about burning anything, or making sure that your ingredients are precise. Most of the time, I just add a little more mayonnaise, or vinegar, depending on what I feel like they need!
If you want to make your deviled eggs a little special, spoon you egg mixture into a piping bag, and pipe the mixture into the egg white. I love doing this! Unfortunately, I didn’t have the right tip when I was shooting this.
I hope that you enjoy this recipe. If you do, I would love for you to share it with a friend or family member!
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Classic Deviled Eggs
This recipe is the perfect Classic Deviled Egg! Keeping it simple and delicious is key! Your guests are sure to love this recipe and you don't have to stress about adding different ingredients! Dijon Mustard adds the perfect touch!
Amount Per Serving
Calories from Fat 113
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 3g
Total Carbohydrates 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 6 Eggs
- 3/4 Cup of Mayonnaise
- 1 Tablespoon Dijon Mustard
- 2 Teaspoons
- 1 Pinch of Salt
- Boil and Peel Eggs [see HOW-TO in post]
- Slice eggs in half and empty the cooked egg yolks into a bowl.
- Submerge cooked egg whites into a bowl of cold water to clean them off.
- Once all egg yolks have been emptied into the bowl, mashed yolks until smooth.
- Add mayonnaise, dijon mustard, and salt.
- Mix ingredients until fully combined.
- Dry cooked egg whites and place them on an egg plate, or platter.
- Spoon egg yolk mixture into egg whites.
- If you are cooking for a large crowd, simply double this recipe to use one carton of eggs! Be sure to see my notes, in my blogpost, for boiling and peeling the perfect egg!
Timeless Taste http://timelesstasteblog.com/