Friday, June 26, 2015

Deviled eggs

Okay, so, I put this recipe together for a thing and it occurs to me that maybe other people might like to know how to make perfect deviled eggs too. So here's my recipe. Trala!

Deviled Eggs

Yellow mustard (don't get fancy with the good mustard--you want your egg filling to be as yellow as sunshine!)
Paprika for garnish

Hard boil as many eggs as you like. Take care not to overcook the eggs or the yolks will get that greenish color that's so unappetizing (although you can still eat them, of course). I recommend using room temperature eggs; put them in plenty of water to cover, bring the water to a rolling boil for a minute or two, then remove pot from the heat, cover the pot, and let the eggs sit for ten minutes. Then carefully spoon the eggs into a bowl of ice water and let them sit for about five or ten minutes while they cool. They should be nicely hardboiled and you can handle them without burning your fingers.

Peel the eggs, then cut them in half lengthwise and carefully scoop the yolks into a bowl. Using the edge of a spoon, chop the yolks into crumbs as fine as you can make them without driving yourself up the wall with boredom. Don't mash them!

Add a big dollop of mayonnaise and a little squirt of mustard. Use less than you think you will need, stir it all together gently, and take a tiny taste. If the filling tastes too mayonnaisey, add a tiny bit more mustard, and vice versa. Don't obsess over this, though, or you'll end up with too much mayo and mustard and not enough yolk.

Spoon the filling generously into the egg whites. Top with a little paprika for color and a little extra bite.