Wondrous Deviled Eggs Recipe
Serving Size / Yield
- 12 eggs, hardboiled, shelled, dried off (very important step) and chilled until you need to make the deviled eggs (You may hard-boil the eggs a day or two in advance of making them to serve. If you hard-boil hard-boil the eggs ahead of time, peel them, cover with plastic wrap and refrigerate. I put a paper towel, folded, at the bottom of the storage bowl to keep the eggs dry.)
- 1 Tbs. regular mustard or to taste (you can use a mustard that you like, but regular Frenchâ€™s is more traditional in our family)
- 1 tsp. apple cider vinegar
- 1/2 C. mayonnaise (You can use salad dressing, but omit the sugar listed below. Remember, you can always add more, but you cannot take it out.)
- salt & white pepper to taste
- 1 tsp. sugar, or to taste
- 1 bunch of parsley
- Garnishes to taste, as desired (see below for suggestions)
- NOTE: measure ingredients exactly for best results.
Cut the shelled hardboiled eggs open, in half. There is a trick I was shown years ago and it makes the eggs look great. Take a piece of thread, about 12” long, wrap it around the tip of your index finger, fairly tightly. Place the hardboiled egg with the pointer end touching the thread against your finger tip. Use your thumb to hold the egg in place. Pull the thread through the egg, but drag the thread up and down as it cuts through the egg. Separate the egg (it will come out with a ruffled egg white). Carefully remove the hardened egg yolk and set it aside. Place the hardboiled egg white on a dish. Remember you have to keep the hardboiled egg against the tip of your index finger and thread at all times while pulling the thread through the egg.
Once all the eggs are cut open and separated, place the yolks into a sieve. Use a spoon to push the hardboiled egg yolks through the sieve. You can use your fingers, but a spoon works better. Scrape the bottom of the sieve once all the eggs have been pushed through the sieve to get all the processed yolks. If you cannot or don’t want to use the sieve method you need to cream the hardboiled yolks somehow. Or, you can put them through a food mill, but the sieve trick works well and is less time consuming. I have never tried a food processor, but you might want to give it a try. The goal is a creamy egg yolk mixture that holds a shape so it can be piped into the prepared egg whites. Why do this instead of mashing the yolks with a fork. It’s simple, it will make the deviled eggs the creamiest, smoothest deviled eggs you have ever tasted. You can put the hardboiled egg yolks through the sieve twice, if you wish. It does make a difference. Mix all the ingredients together until smooth. Taste to make sure the seasonings are just right. Put the deviled egg mixture into the prepared hardboiled egg whites. A trick you can use that will knock your family and guest’s sock off is to put the egg yolk mixture into an icing piping disposable bag with a star tip on its end. Then, pipe the egg yolk mixture into the hardboiled egg whites. Garnish with sliced olives, parsley, dill (very finely chopped or dried) dried mustard, paprika, curry or chili powder(s) If you use two different ones on every other egg it shall make the eggs even more festive. You do not have to use any of these or only one. It is you choice and creativity. Be gentle when you sprinkle any one of them on the finished deviled eggs. It is easy to add more. Also, I have seen cooks pick off a parsley leaf and place one on top of each finished egg instead of the others listed.
Once done, the eggs must stay refrigerated until your guests are going to consume them. Whether or not you are serving these inside or outside, they may not be safely eaten after they have been unrefrigerated for more than one hour. If you can find a way to set your serving dish on ice, it will help to keep them safer for your guests to eat.