Deviled Eggs
This recipe is for one dozen eggs (some don’t make it to the table because they fall apart when peeling the shells off, or get eaten).
- 12 eggs (It is easier to peel eggs if they’ve been hanging around awhile–at least one week out of the store is the best)
- 6T mayonnaise
- 6t minced herbs (I use chives, but parsley or tarragon works too)
- 3t Dijon mustard
- 3t vinegar
- 3t finely chopped shallots
- 3/4t salt
- 3/8t Worcestershire sauce
- 3/8t black pepper
- several generous splashes of hot sauce (Tabasco works the best, or Crystal)
- paprika or smoked paprika
Most everyone has their own method and timing for boiled eggs. What I do is put the cold eggs in a sauce pan with cold water, put it on the stove, turn it to a medium heat, and wait. Once the water is actually rolling boiling (and make sure it’s an easy low boil, you don’t want the eggs bouncing around too much or they will crack), set the timer for between 5 and 6 minutes. This gives you a dark yellow (slightly undercooked yolk). Don’t cook them for too much longer than 6 minutes, because when the yellow has a grey or green exterior, yuck, they are overcooked and won’t taste very good.
When time’s up, put the saucepan in the sink and run cool water slowly over the eggs at first, then increase the volume of cold water and run it for a few minutes until the eggs feel cool to the touch. Then lightly crack and peel.
After peeling the eggs, cut the eggs in half lengthwise and separate the yolks from the whites. Put the yolks into a bowl, add the rest of the ingredients and gently mix together. You can get all fancy with a icing tube, but what I usually do is put the mix into a small ziplock bag and then cut off a small corner (easier clean up too!). Gently squeeze the deviled egg mix into the egg half, place on a plate or tray, and sprinkle lightly with smoked paprika to finish (if you have leftover chives, you can sprinkle that on too). At this point it is best to refrigerate them before serving because they will be slightly messy until the cold hardens the mix a bit.
Image via rachelleb.com
