Over the past few months, I’ve been cutting back on eggs. They’re reserved for weekends and special occasions, but you can expect to see lots of egg dishes here since this blog focuses on weekend eats and dining out instead of regular day to day meals. ;)
I shared my go to deviled eggs recipe years ago, but I rarely follow that recipe anymore. For the yolk filling, it’s less about measuring out ingredients and more about tasting and adjusting accordingly to preference. Trust your palate!
Hard Boiled Eggs
This Serious Eats article about hard boiled eggs has been incredibly helpful, along with a lot of trial and error. Place the eggs in boiling water and simmer for 11 and a half minutes. The eggs pictured above were placed in *almost* boiling water, and as you can see, it resulted in egg whites that didn’t release from the shells properly. Nooo!
I’ve experimented with cold eggs right out of the fridge and eggs at room temperature, and it doesn’t make a difference. I’ve found that the hot start makes the eggs much easier to peel. Interestingly enough, I’ve seen many recipes recommend a cold start, which was what I always did until I gave the hot start a try.
Finally, make sure you cool the eggs in an ice bath for at least 15 minutes. Peeling the eggs under running water helps the shells slide off nicely!
The Yolk Filling
I use a 3 to 1 ratio for the amount of mayonnaise and mustard in the yolk filling and always add the condiments very gradually. You can always add more mayo and mustard, but you can’t remove it! A dash of lemon juice adds a zesty flavor and makes it easier to mash. I always add paprika and a dash of cayenne pepper into the yolk mixture, instead of just topping the eggs with paprika. Season to taste with salt and pepper, of course.
This batch was topped with chives and extra paprika. I’d love to make sriracha deviled eggs topped with scallions and sesame seeds at some point! Any other fun ideas for dressing up deviled eggs?