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Deviled Eggs

Deviled Eggs

A creamy yellow, fluffy filling with just the right amount of tang from a dollop of Dijon mustard, piled high into the tender egg white shells. Finish by topping with an array of flavors and colors with a sprinkling of paprika. It’s a perfect plate for your Easter table!

Deviled eggs epitomize spring. They’re a family favorite and always remind me of Emily and my son-in-law Matthew. In classic Southern style they served them at their wedding reception and they were a spectacular addition.

It’s a simple dish but there are dozens and dozens of recipes for deviled eggs. This version comes from one of my “go to” cookbooks from Southern Living, “Secrets from the Southern Living Test Kitchens”. It has three of the classic ingredients – a luscious mayonnaise, a vibrant Dijon mustard and that familiar dusting of paprika.

But an unusual addition of potato flakes adds an extra “fluff” to the egg yolks creating a sturdy filling that’s really easy to pipe.

The egg yolk filling has the right balance of flavor that can support a multitude of toppings. Add smoked salmon, fresh dill, capers, sweet pickle relish, toasted walnuts and thin slices of scallion to turn that ordinary little deviled egg into something quite extraordinary.

The most difficult thing about making deviled eggs has to be peeling the eggs. It can be frustrating when half of the egg sticks to the shell. So I’ve gathered a few tips on hard-boiled eggs. Don’t use “farm fresh” eggs. Meaning, if you have hens in the backyard and you just gathered their eggs, the shells are more likely to stick to the egg when peeling.

After cooking, “shock” them in a bath of ice water. This quickly stops the eggs from cooking further and it’s also said to help with removing the shells.

When you’re ready to peel, gently tap to crack the shell all the way around. Then peel them under cold, running water. I always boil a few extra just in case you have one or two contrary eggs. You can sample the rejects or save them for egg salad!

Whether spooning the filling or piping it in, mixing in the pickle relish or placing it on top – it’s hard to find anyone who doesn’t love a deviled egg!

Deviled Eggs

12 extra-large eggs, room temperature

¾ cup good mayonnaise, such as Duke’s

1 tablespoon good Dijon mustard, such as Maille

¼ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

½ cup potato flakes

Garnish: capers, sweet pickle relish, fresh dill, smoked salmon, scallions, toasted chopped walnuts and smoked paprika

For the hard-boiled eggs:

Place the eggs in a saucepan large enough to keep them in a single layer. Cover the eggs with water, and about 1” over the tops.

Place the saucepan over medium heat. As soon as the water begins to boil remove the pan from the heat and cover with a lid. Leave the eggs in the pan for 12 minutes. After the 12 minutes pour out the hot water and add ice water to quickly cool the eggs and stop them from cooking further.

For the deviled eggs:

Peel the eggs then slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Transfer the egg whites to a rimmed sheet pan and refrigerate while you make the filling.

Add the mayonnaise along with the mustard to the egg yolks. Toss in the kosher salt, the black pepper and the potato flakes.

Using an immersion blender whip until the egg yolk mixture is smooth. You can also cream the egg yolks in a food processor.

Pipe or spoon the egg yolk filling into the cavity of the egg white, about 2 tablespoons per egg white.

Top with your favorite garnish and dust with a sprinkling of smoked paprika.

If you’re not planning on piping the filling you can mash the yolks with a fork then fold in the other ingredients. Then spoon the filling into the egg whites.

Makes 24 deviled eggs.

Deviled Eggs, courtesy of Preserving Good Stock

April 17, 2019
: Makes 24 deviled eggs.

A creamy yellow fluffy filling with just the right amount of tang from a dollop of Dijon mustard - piled high into the tender egg white shells. Finish by topping with an array of flavors and colors with a sprinkling of paprika.

By:

Ingredients
  • 12 extra-large eggs, room temperature
  • ¾ cup good mayonnaise, such as Duke’s
  • 1 tablespoon good Dijon mustard, such as Maille
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • ½ cup potato flakes
  • Garnish: capers, sweet pickle relish, fresh dill, smoked salmon, scallions, toasted chopped walnuts and smoked paprika
Directions
  • Step 1 For the hard-boiled eggs:
  • Step 2 Place the eggs in a saucepan large enough to keep them in a single layer. Cover the eggs with water, and about 1” over the tops. Place the saucepan over medium heat.
  • Step 3 As soon as the water begins to boil remove the pan from the heat and cover with a lid. Leave the eggs in the pan for 12 minutes.
  • Step 4 After the 12 minutes pour out the hot water and add ice water to quickly cool the eggs and stop them from cooking further.
  • Step 5 For the deviled eggs:
  • Step 6 Peel the eggs then slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Transfer the egg whites to a rimmed sheet pan and refrigerate while you make the filling.
  • Step 7 Add the mayonnaise along with the mustard to the egg yolks. Toss in the kosher salt, the black pepper and the potato flakes.
  • Step 8 Using an immersion blender whip until the egg yolk mixture is smooth. You can also cream the egg yolks in a food processor.
  • Step 9 Pipe or spoon the egg yolk filling into the cavity of the egg white, about 2 tablespoons per egg white.
  • Step 10 Top with your favorite garnish and dust with a sprinkling of smoked paprika.
  • Step 11 If you’re not planning on piping the filling you can mash the yolks with a fork then fold in the other ingredients. Then spoon the filling into the egg whites.


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