Wednesday, November 13, 2013

Devilicious Deviled Eggs

Deviled eggs is my go-to dish. I love it, my family loves it, my guests love it...

There are so many variations of Deviled Eggs - curry, smoked salmon, smoked bacon, pesto, and they can be garnished with caviar! But, even though that may sound a little boring, I like the classic version of Deviled Eggs the most - a combination of a plain silky eggwhite and a spicy and salty egg yolk filling splitting in my mouth...

And the best part of all is that there is nothing simpler than making Deviled Eggs!

Did you know that the concept of the Deviled Eggs began in Ancient Rome? But the official deviled egg name came around 1700s, and the term "deviled" first showed up in print in England in relation to spicy or zesty food.

Okay, while making this dish is very simple, there are a few tricks that you should know.

Shopping list for 6 eggs:
1/4 cup organic mayonnaise
1 tsp yellow mustard
1 tsp white vinegar
1 tsp lemon juice
1/4 tsp hot sauce such as Tabasco
Salt to taste
Smoked paprika for garnish.

Trick #1:
Make sure the eggs you are going to use, aren't very fresh (not passed the expiration date, of course). I learned that the fresher the egg, the more difficult is to peel after it's boiled. And peeling a pot full of eggs where every one of them disintegrates into chunks can be, to say the least, frustrating. You know what I mean? So get not-so-fresh eggs!

Did you know that brown eggs are not more nutritious than white ones, and they are more expensive because the breed of hens that lay them are larger and require more food!

Trick #2:
The night before boiling eggs, prop the carton of eggs on its side in the fridge. This will center the the yolks in the whites. That's right, and I bet you did not know that, because I didn't until very recently! And please secure the carton with a rubber band to keep it from popping open.

Trick # 3
Always bring eggs to the room temperature before you start your deviled egg project.

Place the eggs in a single layer in the pot that has a tight fitting cover. Add water to the pan until the eggs are covered by more than 1". Bring the eggs to a rolling boil (not simmer) and immediately remove the pan from the heat, and put on its cover. Turn on the timer and let the eggs slowly cook in hot water - 12 minutes for medium eggs, 17 minutes for large eggs, 19 minutes for extra-large eggs.

Never over-cook eggs. It will result in rubbery whites and adds the dreaded "green sheen" to their yolks.

Once the timer is off, drain the eggs and place them in a bowl of ice water to cool.

Now you are ready to peel the eggs, pop the yolks out, put them into the garlic press (yes!) and squeeze the yolks into a bowl. And if you do not have the garlic press handy or pressed in time, then just mash the yolks in a bowl. Finally!

Mix in the bowl the yolks, mayo, vinegar, lemon juice, mustard, salt, black pepper, and hot sauce.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika.

xo, Zuma A.


  1. You probably should get some chickens and then you would have a steady stream of an egg supply!

  2. You need chickens

  3. Mary Ann, I think about it every time I buy eggs ;) It will be tough to peel such fresh eggs ;))))


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