Deviled eggs may be the perfect party food. Portable, protein-packed, inexpensive, pretty, and easy to make, these little nuggets of deliciousness can stand up to myriad flavor combinations, from basic (mayo, mustard, pickle relish) to exotic (cream, truffle oil, pink peppercorns).
The only difficult part about making deviled eggs? Making a perfectly cooked egg that can be released cleanly from its shell and has no green rim around the yolk (that’s overheated hydrogen and sulfur in the egg white reacting with iron in the yolk— a sure sign of an overcooked egg). We’ve tinkered with making hard-boiled eggs and have settled on this basic method:
First, don’t use fresh eggs. It’ll be easier to separate the egg from the shell if the eggs are about a week old. Place eggs in a large pot of cold water; the water should cover the eggs by about two inches. Add a tablespoon of salt. Bring the pot to a boil, cover, the turn off heat. After exactly 13 minutes, remove the eggs and put them directly into a bowl full of ice cubes and water. After they cool, shake them around to crack the shells, and remove shells. Now you’re ready for some recipes!
Bacon Deviled Eggs
These are tasty as is, but note the two variations if you want to get crazy.
- 12 large hard-boiled eggs, shells removed
- 1 tsp. prepared mustard
- 1/3 cup mayonnaise (you might need a little more)
- 5 pieces of bacon, cooked and crumbled (reserve grease for another use)
- 1-2 green onions, finely minced
- 1/8 tsp. salt
- 1/8 tsp. ground black pepper
- paprika (try the smoked Spanish paprika)
Slice the eggs in half lengthwise, remove yolks, and place yolks in a mixing bowl.
With a fork, mash the yolks, then stir in mustard and mayonnaise until you have a smooth paste. Mix in bacon, onion, salt, and pepper. Spoon mixture into a quart-size plastic bag, then snip about the corner off with scissors (you should have an opening that’s about a centimeter wide). Pipe the filling into the egg halves, then sprinkle with paprika. Cover and chill until it’s time to serve.
Variation: Add two minced jalapeños to the mixture.
Variation: Omit the mustard and add a hunk of blue cheese to the mixture.
Soy-Pickled Sriracha Deviled Eggs
The soy marinade will give the whites a firm texture and a caramel color, while the Sriracha provides some heat.
Eggs:
Soy marinade:
- ½ cup sake
- 8 star anise pods
- ½ cup minced green onions
- ¼ cup sugar
- ¼ cup grated ginger
- 2 cups soy sauce
- 1cup water
In a medium saucepan, bring pickling marinade to a boil, then cool completely. Add the peeled eggs to the pickling marinade and refrigerate for at least 4 hours, or overnight.
Drain eggs and pat dry. Slice in half lengthwise, remove yolks and place them in a bowl.
Mash yolks with:
- 1/3 cup mayonnaise
- 1 T Sriracha (or other hot Asian-style chile paste)
- 2 tsp. wasabi paste
- 3 T minced green onions
Spoon mixture into a quart-size plastic bag, then snip about the corner off with scissors (you should have an opening that’s about a centimeter wide). Pipe the filling into the egg halves. Cover and chill until it’s time to serve.
Horseradish Deviled Eggs
- 12 large hard-boiled eggs, shells removed
- 1/3 cup mayonnaise
- 2 T prepared horseradish
- 2 T. yellow mustard
- 2 T sweet pickle relish, minced
- salt and pepper to taste
- garnishes: paprika, minced green onion, parsley
Slice each egg in half lengthwise, remove yolks and place them in a bowl. Mash together with rest of ingredients, except for garnishes. Spoon mixture into a quart-size plastic bag, then snip about the corner off with scissors (you should have an opening that’s about a centimeter wide). Pipe the filling into the egg halves. Cover and chill until it’s time to serve.
