Easy Deviled Eggs
Using up those Easter chicken offerings.
This post contains affiliate links, which means I may receive a small commission on purchases made through the links.
On this Sunday post-Easter (or on Easter itself for our Orthodox Christian friends), it's time to think about eggs. Whether you enjoy them this season as a symbol of spring and new hope, or are using up hard boiled painted eggs from an egg hunt, or just want to get ready for warm(er) weather picnics, below are tips for using this easy-to-prepare ingredient.
Growing up in Pennsylvania Dutch country, spring meals meant a variety of delicious and alarmingly colorful foods. One particular favorite was the red beet egg: hard-boiled eggs pickled in a jar with red beets. It may be unknown to many folks but for those who have tried it, the vinegar and sweet beet flavor mesh so well together.
For those unsure about dipping their toes into that fragrant (and magenta) American-German treat, may I recommend a potentially more familiar, traditional American picnic staple?
The Deviled Egg.
The version I'm sharing here keeps with the theme of vinegar, and mayonnaise (which also has vinegar in it), and maybe even more vinegar? (Just kidding — don’t get scared, it’s the perfect amount). Add in a bit of mustard, a few other helpers, and there you have it.
Even more than the yolk mixture, the most important part of cooking the perfect deviled egg is how the egg is boiled in the first place. This makes all the difference between a filling that is golden, soft, and flavorful versus one that is greenish-grey, dry, and smells like, well, old eggs.
Below I'll share my method for hard boiling a dozen eggs, as well as the rest of the deviled egg recipe. The yolk mixture is from a Food Network recipe courtesy of Mary Nolan, but the egg boiling method is my own invention after much trial and error over the years.
What is your favorite picnic food? Do you prefer to make your eggs in a specialty cooking appliance or on the stove? Let us know in the comments below!
Instructions for the Perfect Deviled Eggs
BOILING THE EGGS
Take a dozen eggs (12 eggs) and place in a large pot.
Fill pot with water until there is an inch of water over the top of the eggs.
Place pot on stove and bring to a boil.
Boil for one minute.
Remove pot from heat, cover pot with lid, and let eggs sit in the hot water for 10 minutes.
While eggs are sitting, get a large bowl or another pot and put in ice and water.
When eggs are done sitting, remove them to the ice bowl. Continue to change out the water for cold water as it warms, and add ice if it gets warm. Continue until eggs are cool.
Remove eggs from bowl and peel shells.
This is where the link will jump to
MAKING THE DEVILED EGGS
Ingredients:
1/2 cup mayonnaise
2 teaspoons white vinegar
2 teaspoons yellow mustard
1/4 teaspoon salt
Paprika for garnish
Instructions:
Cut the eggs in half lengthwise.
Gently scoop out the yolks and put in a mixing bowl.
3. Mash yolks.
4. Mix together the yolks, vinegar, mayonnaise, and mustard until smooth.
5. Scoop a small amount of the mixture back into the hole of each egg half.
A generous though messy portion — as it should be.
6. Garnish with paprika, like this Hungarian Paprika from The Spice House. Makes it extra delicious! This spice comes in jars as well as the flatpack shown here.
Last but not least, consider purchasing an interlocking carrying case with little holes for the eggs to sit in, such as the one shown here. This one has traveled with me to many picnics and family gatherings over the years! The Amazon link for this one made by Snapware is below, and it is also available at Bed Bath & Beyond.
Happy Cooking!