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Egg-zactly How to Devil Fresh Eggs – Recipe Included

My Eggs Have a Reputation!

I have a good reputation for my deviled eggs among several generations of local potluck people. I have found that the only thing that can mess up this recipe is when the eggs used are too new. When I have used newer eggs, the shell and membrane sometimes don’t separate cleanly from the egg white. Otherwise, when I use older eggs it’s a “piece of cake!”

I usually boil the eggs the day before they are needed so that they can chill at least overnight. Then on the morning of the second day I prepare the yolks and allow those flavors to blend harmoniously for several more hours. When I’m ready to serve the eggs, I fill the egg whites with the yolk mixture and sprinkle with a light touch of paprika.

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Boiling the Fresh Eggs

fresh-deviled-eggsStart by boiling a large pot of water. Use a slotted spoon to gently lower each egg into the water; move too fast and the egg may get a seeping crack. When the last egg has been immersed, start the timer.

Fifteen minutes by the timer is right for most egg sizes; add two minutes if the eggs are extra large. When the timer chimes, drain the boiling water immediately and fill the pot with cold tap water as rapidly as possible. Leave a skinny stream of water running until the eggs have cooled. When the eggs feel cool, move them to the refrigerator.

Prepare the Yolks

The following day, when you plan to prepare the yolks, crack the eggs carefully. I start with the base end because it usually has an air pocket, and I pull the shell gently away from the perfectly boiled egg.

Split the eggs in half longways with a sharp knife, and scoop out the yolks carefully with a spoon. The yolks should have little or no green layer separating them from the egg whites and they should separate cleanly.

In a bowl, mash the yolks with your favorite spicy ingredients. I like to use mayonnaise, Dijon mustard, creamy horseradish, sweet pickle relish and a little lemon juice for moisture. The amounts of each ingredient vary, depending on how many eggs I am making. I start with a smaller amount of each ingredient and add more of each until the texture and flavor are just right – a little practice goes a long way. Cover the yolk mixture and refrigerate.

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Serving Up the Deviled Eggs

When you are ready to prepare the eggs for serving, use a spoon to fill the egg halves with the yolk mixture. Divide the yolk mixture evenly across the egg halves. Sprinkle the finished eggs with a light touch of paprika just before serving.

Of course, you should always boil a few extra eggs if you have them. That way you can enjoy a fresh hard-boiled egg for lunch while you work on the deviled eggs, or even make some egg salad sandwiches. I hope you enjoy the recipe! I know the folks at my local potluck dinners have enjoyed these deviled eggs for years, and I think your friends will like them as well.

paul-wheaton-6-ways-to-keep-chickens


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