Deviled Eggs

Deviled eggs are as classic an Easter dish as ham and potatoes. Bonus points if they get served in one of those cute deviled eggs serving platters with slots for all of the eggs! The premise of deviled eggs is simple – you hard boil eggs, peel them, then slice them in half lengthwise, take out the yolks, mash them up with some other yummy ingredients, and then pipe the yolks back into the whites all whipped up and pretty. Some folks like to sprinkle their eggs with paprika, but I’m not a fan of this, never have been. Just the reconstituted egg yolks is enough for me!

This recipe is a really simple one (not that deviled eggs are intrinsically complicated), and the additional ingredients help make the yolks smooth, creamy and packed with flavor. These certainly deserve a spot on your Easter menu!

Also, I think I am totally sold on anything that includes the combination of mayonnaise, white vinegar and sugar in the ingredient list. I have found that only good things come from this.

One year ago: Dark Chocolate Truffles

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Deviled Eggs

Ingredients:

6 large eggs

2 tablespoons mayonnaise

1 tablespoon sour cream

½ teaspoon distilled white vinegar

½ teaspoon spicy brown mustard

¼ teaspoon granulated sugar

1/8 teaspoon salt

1/8 teaspoon ground black pepper


Directions:

1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove the pan from heat, cover and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.


2. Peel the eggs and slice in half lengthwise. Transfer the yolks to a small bowl. Add the remaining ingredients, mashing the mixture against the sides of the bowl until smooth.


3. Arrange the egg whites on a serving platter and fill with the yolk mixture, mounding the filling about ½ inch above the whites. (I put the yolk mixture into a sandwich baggie and snipped off the end and piped it in that way. You could also use a nice decorating tip with a piping bag, or just a good ol' spoon. Whatever floats your boat!) Serve immediately.


Make-Ahead Note: You can make the deviled eggs up to 2 days ahead. Wrap the peeled egg white halves tightly with a double layer of plastic wrap and place the filling a zipper lock plastic bag, squeezing out all the air. Refrigerate until ready to fill and serve.


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(Recipe adapted from Cook's Illustrated, April 2006)


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