There are deviled eggs and then there are deviled eggs that make your guests go “mmmm….what makes these so good?”
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.
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Creamy Dreamy Deviled Eggs
Description
There are deviled eggs and then there are deviled eggs that make your guests go “mmmm….what makes these so good?”
Ingredients
- 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
Instructions
- 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
Notes
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! 🙂
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I bring my eggs to boil. Turn off heat, leave covered for 10 minutes. Then put directly in an ice bath. I fill a large bowl with ice and water. ( My bff said haha we can’t fill the bathtub with ice? I think we must’ve had a few cocktails that Easter before dying the kids eggs! 😉 Lol) Then to get a clean peel I crack, roll on counter to crack all over then push firmly as I peel. It usually comes off in a few pieces. NOTE : OLDER EGGS PEEL EASIER. I buy mine a few weeks in advance. If they float they will peel.nicely.
Another fun and healthy deviled egg idea– fill eggs with your own homemade guacamole and garnish with slivered organic grape tomatoes and cilantro from the garden. Yummy!
Hi .. I know how most people feel about small appliances, but you will never be sorry if you purchase an egg cooker. I’m old now and only cook for two but I’ve worn out two in 40 years and never been sorry to have one. Don’t need to add anything to the water, but using 4 – 5 day old eggs (or older) does help. My cooker turns itself off when the measured amount of water finishes evaporating and I put the eggs straight into very cold water, Not iced, just very cold wait a minute then crack the egg shells together in the bowl so that they break, nothing violent, just so that the shells are cracked, and start peeling from the most pointed end of the egg, while holding under cool water, or your bowl of cold water. You’ll feel the shell start slipping, if it seems to adhere to the egg again which it might if you take to long to remove the shell, just put it back in the cold water for a second and do it again. DO NOT wait until the eggs cool naturally, be ready to put straight in the cold water and peel when they come out of the hot cooker or water that you’ve boiled them in. Don’t return them to the hot water ever. If the eggs are not hot when placed in the cold water this won’t work. You can get the cookers now days on EBay. I also suggest that either way you cook them, hot water or egg cooker, never let them sit in the hot water (or cooker) once they’re cooking time is up. My cooker does 7 eggs at a time and if you need more, you can use it right away to do another batch by refilling it with cold water and waiting a few minutes for it to cool before starting it again. Takes about 10 – 12 minutes each batch. I hope I haven’t made this sound a lot more complicated than it is and that it might help some one. If anyone is thinking about an egg cooker and is undecided, I vote YES. Have a great rest of the Holidays and New Year.
The secret to peeling eggs is in the cooking. Bring eggs to room temp., place a steamer basket in the pan add enough water to the pan but not so much that the eggs touch the water. Bring water to a boil. Place eggs in steamer basket and cover, lower heat a bit & steam for 12 – 14 minutes. Remove eggs and drop in ice water. The eggs peel perfectly every time. The important thing is to not get the eggs wet. You will be surprised how well this works every time.
I’ve never heard of deviled eggs being a summer food, it’s a staple for my family’s winter holidays. We add a bit of dill to ours, and put the paprika on top so the color isn’t diluted.
We like a bit of horseradish in ours.
I just couldn’t make deviled eggs without a splash of sweet pickle juice!!! Oh YUM!
I never thought to do that Sheryl! I’ll try it next time, thanks!
I love it the same way. Although I like to put 1tsp sweet relish in and a 1/4 tsp of tobasco… I’ve never added butter to it before… Will def have to try!!
U can put a couple of tsp full of baking soda in your boiling water & it makes for easy peeling. sometimes the whole shell will come off in 1 or 2 pieces. Works like a charm!
great tip Missy! I’ll give that a try.
I have tried this but I couldn’t tell any difference. Maybe because I didn’t have a problem with them before?
The real secret to easy peeling eggs is to use old eggs! I plan my deviled egg making and purchase my eggs at least 2 weeks in advance. Simply Iit gives the shell time to detach from the egg. The membrane will separate from the shell because oxygen permeates the shell and seperates the membrane from the shell. Vinegar is good when cooking poached eggs to keep the egg together.
To ease peeling add vinegar to boiling water. Put boiled eggs directly into ice water. Peel under running water. Voila!
I cannot peel a hard-boiled egg nicely to save my life! These sound good; I’ve never thought of using butter, and butter makes everything better, doesn’t it? I’m not a big egg-eater, but my husband and kids are crazy about deviled eggs. I’ll have to give your recipe a try!
🙂 These sound good! My secret ingredient is a splash of apple cider vinigar – just a splash!
ooh I never heard of that shelly. I’ll have to try it! Thanks for your comment!