Being the 4th of July, I wanted deviled eggs. I seem to recall deviled eggs always being around on holidays. The only thing wrong with them is I wish there was a good way to use up the boiled whites so I could use twice the amount of yellows for each one. But, I guess maybe that is what makes them special.
Making deviled eggs is a lot like making guacamole. You need very few ingredients to make them great. If you add too much to them, they are never as good. Simple is better.
The other issue is peeling them without them looking like you did it with a weed whacker. But, I have found a good way to make them where they peel easily.
How to boil your eggs so they come out great and peel easily
You’ll need eggs, salt, vinegar, water, and some ice.
- Put your eggs in a pot and cover with water, a tablespoon or so of vinegar, and a good pinch of salt. Measurements aren’t very important here. Just eyeball it.
- Boil uncovered until you get a rolling boil for a good minute.
- Turn off burner, cover with lid and come back in 13 minutes.
- Drain/rinse eggs and fill with cold water and some ice. Let them sit in the ice water for about 3 more minutes.
- Crack the shells. I drain the water off and then grab the pan and start kinda shaking it around to let the eggs all smack into each other and smash up the outside of the shells until they are covered in little cracks. You could also do this with your fingers or roll them on the counter, etc. But, I think my way is faster and more fun.
- Time to peel! You can also run the faucet over them to help peel them.
Another bonus, if you care about such things – this method will leave you with brightly colored yolks without that weird green color on the edges.
All ingredients are to taste, and we eyeball them, but I’ve tried to put down approximate measurements
- Hard boiled egg yolks (12 eggs)
- Mayonaisse (1/4 cup?)
- Diced onions, rinsed (1/4 cup)
- Salt and pepper to taste
- Yellow mustard (we probably use about a tablespoon)
- Course whole grain mustard (Maybe a couple teaspoons)
- Small drizzle of good white balsamic vinegar. If you don’t know the difference between good vinegar and vinegar, just use normal vinegar and we quietly feel sorry for you.
Mash all that stuff up together well and divide it between the egg whites with a spoon or use our Handy Dandy Sandwich Bag Method™ (below).
- If you dice onions and then rinse them it makes them much more fabulous. They are less hot and become nice and crunchy and now you can double the amount if you like such things. We put them in a strainer after dicing and rinse with water. Then we just shake out the excess water. You could also pat them dry with a paper towel.
- Handy Dandy Sandwich Bag Method™: Load all your mix into a Zip-lock type sandwich bag. The easiest way is to put the bag into a drinking glass/cup and turn the top edges over the cup edges so it stays open. Seal the bag and cut one of the bottom corners off. Now just squeeze your mixture out onto the egg whites. Toss bag when done. If you really want to get fancy, you could put a large piping bag nozzle into the corner before you fill up the bag. But, don’t forget the nozzle has to be large enough to get the diced onions through.
- Paprika: Lots of people like to top their eggs wtih paprika, but I find paprika a total waste of time. It never tastes like anything. It’s just a way to try to make it fancy with no actual substance, so I skip it.