Do deviled eggs remind you of summer?
I know summer is officially underway when the Deviled Eggs make their debut. They are sooo not a winter food, nor are they a fall food. Spring? ehh…they can try. But you can almost feel the warm sun and hear the splash of the pool water when someone says the words “Deviled Eggs”.
I was curious where the eggs got their name from, aren’t you? So I looked it up. In short, to ‘devil’ something means a food has to have a kick from something like Dijon mustard, hot sauce, cayenne pepper or chopped hot peppers.
While my eggs don’t have much of a kick , you can taste the grain from the mustard which I think lends a nice balance to the mayo and the yolk.
What sets these eggs apart from others is a trick I learned from Bon Appetit, and that’s butter. A very soft, room temperature, pat of butter is all it takes to give these eggs a creamier texture. It almost binds it in a way and hold the filling better, I think.
While all of this is great, we’ll never get to the deviling part until we peel these eggs first and that’s the hardest part for me…..getting the damn shell off the egg.
Wanna know a secret? Promise not to tell? PINKY Promise? Ok ….
I consider myself a pretty good cook, but if there’s one thing I just simply CANNOT do, it’s hard boil an egg. I’ve included cooking and peeling directions in the recipe, with the full expectation that you are much more egg savvy than I.
But since we’re BFFs now, I have to be honest, I’ve been known to buy the hardboiled eggs in the bag on many occasions.
Ok I do it all the time now.
Eggs are hard to boil …. and cook just right …. and peel.
If anyone can pass along some tips to getting the shell off the egg please share it with us. I would be most appreciative.Print
There are deviled eggs and then there are deviled eggs that make your guests go “mmmm….what makes these so good?”
- 12 Large Eggs
- ⅓ Cup Mayonnaise
- 1 ½ Tablespoons Dijon Mustard
- 1 Tablespoon Butter, soft at room temperature
- 2 Tablespoons Fresh Chives
- pinch of cayenne pepper, salt, pepper and paprika
- Place the eggs in a large pot and cover with cold water by 1 inch. Bring the water JUST to a boil over high heat. Cover the eggs and remove the pot from the heat. Let them sit for 12 minutes. Place the eggs in a colander, and rinse them under cold running water to stop the cooking. Set aside to cool completely
- Peel the eggs and cut in half lengthwise with a sharp knife
- Scoop out the yolk and place in a bowl and mash the yolks with the back of a fork until they are all crumbly
- Add the mayo, mustard, butter, chives, salt and peppers and combine until incorporated
- Put the filling mixture in a piping bag or Ziploc bag (cut a small hole if using a Ziploc) and pipe into each egg half
- Refrigerate until ready to eat
Serving Size – 2 Deviled Eggs ~ alories 122; Fat 10.2 gr; Cholesterol 190 mg; Sodium 153.9 mg; Carbs .4 gr; Fiber o gr; Sugar .2 gr; Protein 6.4 gr
Recipe Slightly Adapted from: Bon Appetit Magazine
I used all organic ingredients when making this recipe, and hope you do too! 🙂