Deviled Eggs
Hard-boil your eggs until the yolks are set but not chalky, then mash the yolks with mustard, mayonnaise, and seasonings until the texture is completely smooth before piping them back into the whites.
Freshness is not your friend here.
Older eggs peel much more cleanly than farm-fresh ones, which cling to the membrane. Keep them in the fridge for at least a week before boiling.
- saucepan with lid
- slotted spoon
- mixing bowl
- fork or potato masher
- piping bag or ziplock bag
What goes in.
- 12large eggs
- 1/2 cupmayonnaise
- 1 tbspdijon mustard
- 1 tspwhite vinegar
- to tastefine sea salt and cracked black pepper
- garnishsmoked paprika or fresh chives
The Ice Bath
Submerging the eggs in ice water the moment they leave the pot stops the cooking process instantly and prevents that gray ring from forming around the yolk.
The method.
Boil the eggs
Place eggs in a saucepan and cover with cold water by an inch. Bring to a rolling boil, then remove from heat, cover, and let sit for exactly 11 minutes.
Shock and peel
Transfer eggs to an ice-water bath. Let them sit for 10 minutes, then peel under a thin stream of running cold water to help slide the shells off.
Prepare the whites
Slice each egg in half lengthwise. Gently pop the yolks into a bowl and arrange the white halves on a platter.
Emulsify the filling
Mash the yolks with the mayonnaise, mustard, vinegar, salt, and pepper. Use a fork to work it until it looks like thick cake batter, without a single lump.
Pipe and finish
Transfer the mixture to a piping bag with a star tip or a corner-cut plastic bag. Pipe the filling into the centers, then dust lightly with paprika.
Other turns to take.
Bacon-Chive
Fold in a tablespoon of finely rendered, crispy bacon bits and minced chives to the yolk mixture.
Spicy
Add a teaspoon of finely minced jalapeño or a dash of hot sauce into the yolks for a sharp heat.
When it doesn't go to plan.
If the yolks are too thick to pipe, add a half-teaspoon of mayonnaise at a time until they move smoothly through the tip.
Place the platter in the refrigerator for 20 minutes before serving to let the filling firm up.
If you struggle with peeling, roll the egg gently on the counter to crack the shell all over before starting to pull the membrane away.
The ones that keep coming up.
Can I make these a day ahead?
Yes, but store the cooked whites and the yolk filling in separate containers. Assemble them within two hours of serving so the whites do not get rubbery.
Why did my egg turn green?
That happens when the yolk is overcooked; it is just a chemical reaction between the sulfur and iron. It is safe to eat, but keeping the cooking time strictly to 11 minutes prevents it.
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