Deviled Eggs

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About: I run Neal's CNC in Hayward, CA, an expert CNC cutting and fabrication service. Check out what we do at http://www.nealscnc.com/. I'm a founding member of Noisebridge, a hackerspace in San Francisco, and Ac...

Intro: Deviled Eggs

Deviled Eggs are a delicious and easy addition to nearly any meal. The basic concept of the egg turned evil that is oh so good is removing the yolk of a boiled egg, mixing it up with all kinds of tasty goodies, and then stuffing it back into the white part to make an addictive appetizer. The recipe can be varied greatly depending on your tastes with excellent results. Here's my favorite version, with notes about useful substitutions.

An even dozen eggs is a good amount to bring to a potluck to share. If you have any doubts, make more. I've seen people send down tons of Deviled Eggs and still make it through a full meal afterward.

Step 1: Boil Eggs

Boil the eggs using your preferred method.

(Place the eggs in a large pot; cover with water, and bring to a boil. Boil vigorously for 5 minutes then turn off the heat. Pour eggs into a strainer and run cold water on them, or wait, until you can handle them.)

Peel the eggs and rinse off any shell bits. Halve each egg and place the halves on a large plate. Scoop the yolks out into a bowl.

Step 2: Mix Filling

Using a pastry blender, or two knives if you don't have a pastry blender, cut up the yolks into small bits. Doing this before you add any ingredients makes it easier to mix them later.

Ingredients:

  • about 3 tablespoons of mayonnaise. If you have no mayonnaise, increasing the proportions of the rest of the ingredients will adequately substitute but mayo is a good base and makes the filling creamy.
  • about 3 tablespoons of mustard. I used 2 kinds, a sweet/hot version and a classic Dijon. You can leave out the mustard (unless you've left out the mayo) but the eggs will be less devilly.
  • 4-5 tablespoons of vinegar. Apple cider or balsamic are my preferences; I used cider here. Lemon juice is a good substitute, and once I used grapefruit juice. it wasn't bad!
  • one tablespoon of Worcestershire sauce. Or soy sauce, in a pinch.
  • salt to taste (not shown)
  • paprika to sprinkle over the tops after filling

Stir up the filling! Taste it and adjust the proportions of the ingredients to your liking. I nearly always end up adding more vinegar because I like 'em sour.

Step 3: Fill the Egg White Halves

Using a spoon and a finger, scoop up some filling and scrape it into each of the yolk halves. You will have added enough ingredients to approximately double the mass of the egg yolks. I try to scoop a little less than twice the yolk bulk into each egg white cup, and then I go back and add a little to any that are low. An alternate method is to fill them up as high as you want, and discard any leftover whites.

Now, over the sink or a work surface, prep your paprika container so the level of the powder is close to the holes in the top. You'll tap once or twice over each egg half, and you want each tap to produce close to the same amount of paprika powder. Starting with the paprika close to the container holes helps a lot to prevent unexpectedly large doses.

Step 4: Serve Your Beautiful Eggs!

Tasty AND decorative! What could be better?

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    39 Discussions

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    EvaO

    3 years ago on Step 2

    Rachel, I like your idea of using the pastry blender, but as to adding grapefruit juice - please be careful. Many people are on medications that warn not to consume grapefruit because it will react badly with the medicine's ingredients.

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    JIM5349

    3 years ago on Introduction

    Found this the other day and decided that I should try it. Wow! Love it. First time I made these. Had way to much to put back into the whites so I boiled a medium potato, added a dill pickle and now have enough potato salad for two. Thanks

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    Eucherplayer

    8 years ago on Introduction

    I didn't see this listed here, but look at the eggs before you cut them in half, sometimes the yoke is close to one side.  Cut the egg so that the thin spot is on the bottom of one half, it reduces "blow outs".  I still haven't heard of a reliable way to make the eggs "peelable" when taken out of the pan.  Methods I have heard include, use 3 week old eggs (or older), soak them in cold water for an hour after boiling, boil them with salt (lots), use vinegar in the water... none of these methods have worked reliably for me (we raise chickens, thus, I know eggs pretty well). 

    Any ideas?  Great Instructible!

    5 replies
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    sandystarr28Eucherplayer

    Reply 3 years ago

    an easy method to release the eggs from their shells : after boiling the eggs, I drain most of the water from the pot,then immediately sumerge the eggs in another bowl filled with ice water. As soon as the eggs are cool enough to handle, a couple of minutes, you can begin peeling them. The ice water causes the eggs to shrink away from their shell. Hope this helps, if you ever get it.

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    TotysheepEucherplayer

    Reply 6 years ago on Introduction

    Have you tried using the pressure cooker? It pushes the air(from the airchamber) between the membranes of the egg, so it separates easy when done!

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    EucherplayerTotysheep

    Reply 6 years ago on Introduction

    Actually, no I haven't - but I will give it a try! I don't remember EVER having this problem when I was a kid... THANKS!!

    I also raise chickens and make lots of egg dishes.  I recently heard a fantastic "trick" for boiling fresh eggs.  Leave your eggs out of the refrigerator overnight (use room temp eggs), bring your water to a boil first, then add eggs.  Boil them 10-12 minutes, depending on how hard boiled you like yours and how big the eggs are.  Plunge them into ice water immediately.  Peel as soon as they are cool enough for you to handle.  I have even used this method to boil eggs that were laid the same day and it worked like a charm.  Occasionally I'll have one that refuses to peel, but very seldom.

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    jchamberlain

    7 years ago on Introduction

    I love deviled eggs. Maybe it's just me, but somewhere along the line I began cutting the eggs across the short way, (leaving a skinny top and fat bottom), and I also make a small slice on the top and bottom to make a flat resting surface. I picked this up from somewhere, I just don't remember where. Everybidy thinks I'm some sort if culinary wizzard.

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    marykae

    9 years ago on Step 2

    I am not a mayo fan and find there are others out there that don't care for mayo so I use sour cream.

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    markartdeb1

    8 years ago on Introduction

    I just love deviled eggs.  Nice instructions.  I do have a suggestion that would make mixing the yoke and other ingredience better.  Put the yoke and the other ingredience in a gallon plastic ziplock bag, close (zip it) shut, mush it all together, then cut off one of the corners and squeeze the mixture into the half egg.  This way, you don't have to clean dishes, just throw away the bag.

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    nocount

    8 years ago on Introduction

    kalamistix has the right idea. what ive done is use a cookie decorator and put all the yoke mixture in it and filled the eggs using the decorator. one it gives the eggs the same look and quantiy of mix. two easier clean up and three  when you do 4 to 5 dozen eggs at a time  it SAVES TIME   lol.

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    Phoghat

    8 years ago on Introduction

    My family has been making deviled aggs for years and each family member has their own version. My mom was just mayo and mustard, my sister adds a chopped olive garnish. Me, I use a little horseradish and chopped olives to the egg mixtureand top with Hungarian hot paprika. Hot, hot, hot!

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    bowmasterquinault

    Reply 9 years ago on Introduction

    Assembly line. Have one person shell the eggs, one person cut them, and one person fill them. If you are like me and have no friends just shell ALL the eggs Then cut ALL the eggs then fill ALL the eggs. It's more efficient like that.

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    THANK YOU THANK YOU THANK YOU i just made a plate of these with all but paprika and viniger but with soy sauce these are the best ones i ever had