Can we talk about deviled eggs? (potatoes, cooked, stove, roast)
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I always get asked to bring my deviled eggs to parties. People ask me what makes them so good and my answer is simplicity. Yolks, Hellman's mayo (no Miracle Whip for me thanks), salt, pepper and a little bit of Maille dijon mustard. Paprika on top. I'm in the "no foreign objects" category!
I like deviled eggs but hate that most people insist on putting paprika on them. If you need some kind of red powder on them, how about some Old Bay instead? Or skip the red color and just give them a grind of black pepper.
Onions and I are not friends but I do chop up some that are super fine and add a little crunch. I mix Italian seasoning in with the yolks, Miracle Whip and the onions. I put black olives around the platter with the eggs and sometimes top them with black caviar. It's not for everyone so I sometimes leave it on the side. It's a simple yet elegant looking dish. My eggs are always the first thing to disappear. Second only to brownies which I'll eat for dinner.
I love them, but in 56 years I have never mastered boiling eggs so that they are easy to peel. I used to work in a deli in college and we had a way that we boiled eggs that worked, but either I have forgotten it or it doesn't work for me. It seems like we used to bring the eggs to a boil and then turn off the fire and let the eggs sit in the water for a couple of hours, where they finished cooking and then were easy to peel. But seems like no matter what I try, I get eggs that won't peel. Nothing ruins deviled eggs more than pock-marked egg whites from trying to peel them.
Use eggs that are at least one (preferably two or three) weeks old. Unrefrigerated eggs as they're kept in Europe may be used in two or three days.
Prick holes in the large end of the eggs. Cracking in the boiling water will be very rare. You can use a straight pin or a handy device. This allows gas to escape from the egg. Pressure rises with heat; we want the pressures inside and outside of the eggs to equalize.
Place them in in rapidly boiling and heavily salted water. The salt raises the boiling point. It also congeals the white in any that should break.
Boil for ten to twelve minutes.
Remove them and plunge them into an ice water bath. Let them chill at least thirty minutes.
Do not refrigerate the boiled eggs to use later. Peel, slice, and prepare your deviled eggs or egg salad immediately. If you do have a messy egg put the yolk into your yolk bowl. Eat the whites as you go or share them with your pets.
^^ I will second the use "old" eggs tip. That's the easiest, surest way to have eggs that are easy to peel. Just don't use fresh eggs, it's as simple as that.
Just don't mash them into the yolk - that color is disturbing.
Yes, I was thinking what a flavorful combo, but to imagine the color that would be created is not as appealing. I will not be mashing them into the yolk now. Thanks for the heads up!
Everyone raves about my deviled eggs. all I add to the smashed yokes is Miracle Whip, a squirt of yellow mustard, salt to taste, top with a sprinkle of paprika.
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