Many times when someone asks me to bring a dish to share at their barbecue, picnic, or Easter dinner, I offer to bring deviled eggs. The host of the gathering is usually very grateful and responds by saying something like, "Oh, that would be great! I never make deviled eggs!" or "Perfect! I love deviled eggs but just don't make them myself." After this happened to me a few times, I realized that although most people like to eat deviled eggs, very few of them actually like to prepare them. I am here, as one who thoroughly enjoys making and eating deviled eggs, to demystify their preparation and to share a few of my secrets.
If you are one of those people who never makes deviled eggs, I challenge you to give my recipe a try. If you are one of those rare cooks who is comfortable making deviled egg, I encourage you to share your tips and tricks because I know you have them.
Heidi's 'Eggcelent' Deviled Egg Tips:
- Use older eggs. Fresh eggs are very difficult to peel. If I know I will be making tons of deviled eggs for an upcoming event (like Easter dinner) I try to buy my eggs two weeks in advance.
- Let the eggs come to room temperature prior to boiling.
- To peel the eggs, tap one end on the counter then roll the egg on the counter to create more cracks. Peal the egg under cold running water.
- For a finer filling, mash the hard-boiled yolks with a pastry blender.
- Have your husband or best friend taste your yolk mixture and add seasoning as needed prior to filling the whites. You need to find someone that will be brutally honest with you to get the best tasting deviled eggs.
- Place the finished yolk egg mixture into a large zip-lock bag. Snip off a small corner of the zip-lock bag then fill the hard-boiled egg whites using the zip-lock to squeeze the perfect amount of filling in each. Don't get stressed with egg filling process, rustic is good.
- Make sure you have my secret ingredients on hand: dill pickles, Old Bay Seasoning, Frank's Red Hot pepper sauce.
Old Bay Deviled Eggs Recipe
(makes 24 deviled eggs)
1/4 - 1/2 cup mayonnaise
1 Tablespoon mustard
2-3 Tablespoons pickle juice
1/4 teaspoon or a few good shakes Frank's Red Hot Pepper Sauce
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
- Place room temperature eggs in a saucepan; add enough cold water to come at least 1 inch above the eggs. Heat water and eggs to rapidly boiling. Turn off heat. Cover saucepan and let stand for 20 minutes. Immediately cool eggs in cold water to prevent further cooking.
- Peel eggs. Tap egg to crack shell. Roll egg on counter to loosen shell, then peel. Hold egg under running cold water to help ease off shell (add your egg shells to your garden or compost pile).
- Cut peeled eggs lengthwise into halves with a sharp knife wiping egg yolk off knife blade as needed. Slip yolks into a bowl. Mash yolks with a fork or a pastry blender. Use a fork to mix in mayonnaise (start with 1/4 cup), mustard, pickle juice (start with 2 Tablespoons), Old Bay Seasoning, pepper sauce, salt and pepper. Taste mixture for flavor and texture and adjust mayonaise and seasonings to your preference.
- Place yolk mixture into a large zip-lock bag. Snip a small part of one bottom corner off of the filled zip-lock.
- Arrange egg whites on a large platter or deviled egg plate. Squeeze yolk mixture into each egg white. Sprinkle the top of each egg with a tiny bit of Paprika or Old Bay Seasoning.
- Cover and chill eggs for at least one hour. Can be refrigerated for up to 24 hours.