How To Make Deviled Eggs

Deviled eggs are one of the most popular hors d’oeuvres at cookouts, parties and family celebrations. While it may seem that making deviled eggs is as simple as boiling water, there are a few tricks for how to make deviled eggs, with bacon, lobster, shrimp, Cajun seasoning, or curry, that will save time and improve the appearance and taste of your deviled eggs recipes.

The Right Eggs

While fresh is best with most foods, deviled eggs turn out better if the eggs are about two weeks old. The night before cooking, the eggs should be laid on their sides to help center the yolks. To avoid shells cracking from sudden temperature changes, they should be left at room temperature for about 30 minutes before boiling (certainly don’t leave them out the night before).

Always Cook Extras

One egg makes two deviled egg servings, but if a shell cracks or a yolk is not centered, most cooks will use the egg for another purpose since it will not look as nice and may be difficult to fill. It is always a good idea to boil 2 or 3 extra eggs just in case not all the eggs turn out perfectly. Even if the shell cracks during the cooking process the egg can still be edible, it just isn’t suitable for use in your recipe. Cooking 2 or 3 extra eggs is one trick for making a deviled eggs recipe without worrying about mistakes. These simple steps for cooking deviled eggs will help make the prettiest and best eggs, ensuring more of the eggs make it into the recipe.

Please note: the microwave is a great way to cook many foods, but eggs are not one of them. Even if the egg shell is pierced, whole eggs will explode if cooked in a microwave. The yolks of eggs that have been removed from the shells also explode when exposed to microwaves, so the only way to microwave eggs safely is to scramble them. This tip will save inexperienced cooks from cleaning up a huge mess or having to replace their microwave.

How To Hard Boil Eggs

To keep the eggs from bouncing against one another and cracking their shells during the boiling process, it is best to use a large pot to avoid crowding. Fill the pot with water about one inch higher than the top of the eggs and add a teaspoon of salt to raise the boiling point of the water, giving the eggs more time to cook. As soon as the water comes to a full boil, remove the pot from the heat, add a tablespoon of vinegar (makes eggs easier to peel) and cover the pot with a lid. Allow the eggs to sit and cool for about 30 minutes.

Cool Eggs Before Peeling

When eggs are hard boiled, they often have a grayish-green ring around the outside of the yolk. While this does not affect the flavor of the deviled eggs, it does make the color of the filling less appetizing. The best way to avoid the formation of this discoloration is to cool the eggs quickly in an iced water bath. Simply transfer the eggs to a bowl of ice and water after the cooking process is complete and the chemical reaction that causes the green ring to form is stopped.

Tips For Peeling

After the eggs have cooled for 20 or 30 minutes, they are ready to peel. They should be tapped several times on a hard surface (a countertop is fine) and rolled until the entire shell has a crackled appearance. Return the egg to the cold water bath for a few minutes to loosen the membrane, and eventually the shell should peel off easily. For eggs that are more difficult to peel, peeling under cold, running water may speed up the process. These ideas for peeling eggs are a good way to make deviled eggs without gouges or cracks in the egg whites.

Cutting Eggs

Once the eggs are peeled, they need to be cut in half. It is best to use a sharp knife that does not have a serrated edge since the serrations will leave marks on the cut edge of the eggs. Hold the egg firmly in place and slice through in one motion to get a smooth, even cut along the long side of the egg. This is an essential step for making the best deviled eggs since an attractive presentation is just as important as good flavor with these tasty, nutritious treats.

Preparing The Egg Yolk

The egg yolk should pop right out of the egg white when gentle pressure is applied to the sides of the egg white. If a yolk is stubborn, a teaspoon can be slipped between the yolk and the white to loosen it. Once the yolks have been removed and placed in a separate bowl, it is time to mash them with a fork. For those who are learning how to make deviled eggs for the first time, the best consistency when beating the yolk is to break it into oatmeal-sized pieces. Once the yolks are ready, the mayonnaise and other ingredients can be added.

Make The Filling or Topping

Most deviled egg recipes call for mayonnaise and mustard, but may have other ingredients, such as lobster, crab meat, shrimp, smoked salmon, guacamole, mashed potatoes, pickle relish, sweet and sour salad dressing or bacon. Mix all the ingredients together with a fork and create a creamy, even, and slightly stiff mixture.

Decorate The Eggs

Use a pastry bag with a decorative tip or a plastic storage bag with a corner snipped off, and fill it with the egg yolk mixture. You will then squeeze the mixture out into the egg whites. For extra color, the finished eggs can be dusted with paprika or garnished with sprigs of parsley. Presentation is a vital part of how to make the best deviled eggs. Experienced cooks can really make these dishes look beautiful.

While making deviled eggs may seem simple, following the steps above will ensure that the finished recipe will be attractive and tasty with a minimum of wasted effort and eggs. Everyone enjoys these treats at holiday meals and family get-togethers and with these simple tips, anyone can make perfect deviled eggs every time.