Mark and I both grew up with a lot of deviled eggs. Even now, when we go home for big family gatherings, it is a guarantee that there will be a couple of variations waiting at the buffet.
Our favorite type is one with a little heat, a little crunch, and a little tang. Pieces of egg yolk should still be visible under the sprinkle of paprika. Texture and tang are key for a memorable deviled egg.
- DEVILED EGGS
- Servings: 12
- Difficulty: Easy
| WHAT YOU NEED | WHAT TO DO | WHY |
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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. | |
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Prepare the dressing. Add all to a 1-quart bowl and whisk vigorously. | Yogurt lightens the dressing. White vinegar gives a distinctive “tang.” |
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Add to dressing.
Tip: With onion on its side, cut off and discard stem and root. Cut in half from pole to pole; discard dry or tough layers. Place cut sides down and slice parallel to the equator to ⅛ inch, holding the pieces together as you work. Cut across slices to dice. |
Finely diced onion adds nice texture and flavor. Holding slices together reduces exposure to eye-irritants. |
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Add 1 tablespoon of each to the dressing; reserve remaining for garnishing.
Tip: Lay a pepper on the workspace; cut off a side, staying far enough out to avoid the pale membrane and seeds. Repeat all the way around. Cut ⅛-inch slices; cut across slices to finely dice. For the jalapeño, wear plastic gloves. |
Red bell pepper is beautiful and adds a nice texture. Flat pepper pieces are easy to dice. Hot pepper oils burn unprotected skin, and the seeds are especially hot. |
| 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. | A little egg yolk texture offers a nice contrast to the crunchy vegetables. | |
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Decorate tops with paprika and reserved peppers. |
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.