Deviled Eggs Recipe-Confident in the Kitchen-Jean Miller

Deviled Eggs

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Welcome » Deviled Eggs

Mark and I both grew up with a lot of deviled eggs. Years later, every time we went home for big family gatherings, it was a guarantee that there would be a couple of variations waiting at the buffet. Our favorite type is one with a bit of heat, a little crunch, and a touch of tang. Pieces of egg yolk should still be visible under the sprinkle of paprika. Texture and tang are essential for a memorable deviled egg.

But these dandies are not just for family gatherings. Now that we live in the South, we see them on the appetizer menus all the time. In fact, some restaurants have reputations built on their deviled eggs. But, they are so easy to make; Mark and I prefer to prepare and enjoy them at home and save our eating out budget for a new food adventure.

Deviled Eggs Recipe

  • Makes: 12
  • Calories per: 48
  • Active Time: 10 min
  • Total Time: 30 min
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
  • Tap water
  • 6 large eggs with no cracks, straight from the refrigerator
Eggs: Insert a steaming rack into a tri-ply pan tall enough to accommodate the rack plus eggs; add 1 inch of water. Cover and bring to the boil over high heat. With a pair of tongs, arrange eggs across rack at least 1 inch apart. Promptly cover to trap steam. Reduce heat to medium, where steam continues to escape from the lid. Adding cold eggs to a preheated environment separates shells from eggs, making them easy to peel. Trapping steam creates an even cooking environment.
  Cook 13-16 minutes. Using the tongs, transfer eggs to a 3-quart bowl; run under cool tap water just until cool enough to handle (30-60 seconds). Promptly peel; set aside. A 13-16 minute cooking time produces a firm yolk. Peeling eggs while they are still warm produces flawless exteriors and accelerates cooling.
  • 2 tablespoons plain whole milk yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard, stone or coarsely ground
  • 2 teaspoons white vinegar
  • 1 teaspoon hot horseradish
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 1/32 teaspoon celery seed
Dressing: Add all to a 1-quart bowl and whisk vigorously. Yogurt lightens the dressing. White vinegar gives a distinctive “tang.”
  • 2 tablespoons finely diced onion
Add to the dressing. Finely diced onion adds nice texture and flavor.

 

  • 2 tablespoons finely diced red bell pepper
  • 2 tablespoons finely diced jalapeño
Add 1 tablespoon of each to the dressing; reserve remaining for garnishing.

Red bell pepper is beautiful and adds a nice texture. 

  • Paprika
Filling: Slice each peeled egg in half lengthwise. Pop yolks into dressing; gently cut in with a fork, leaving yolk pieces roughly the same size as the finely diced vegetables. Gently fold until uniformly distributed. With a 1-inch ice cream scoop or a pastry bag, dispense filling into egg white cavities. Decorate tops with paprika and reserved peppers. A little egg yolk texture offers a nice contrast to the crunchy vegetables.

TO USE A PASTRY BAG: Cut off the tip of a disposable pastry bag or cut one corner from a sturdy sandwich bag. Load with egg mixture; twist top of the bag to close. Gently squeeze bag to start the flow while moving in a tight circular motion to fill egg white cavities. This is a prime opportunity for experimentation. If you’re not satisfied, simply scoop up the filling and try again.

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