Tuesday, April 2, 2013

Deviled Eggs

Deviled Eggs and Easter Eggs on Platter
Easter Eggs Becoming Deviled Eggs

Recipe by Robin

Got Easter eggs? My husband and I had 26 left over after my natural egg dyeing experiments this year. Unless you’re Cool Hand Luke, that’s too many eggs to eat in a few days. Enter Daev’s perfectly-timed birthday potluck. Deviled eggs are one of the US’s most popular appetizers, and full of good nutrition. Web MD states that eggs are high-protein, vitamin-rich “powerhouses of disease fighting nutrients.” True that mayonnaise adds some fat, but the quantity per egg half is low. Try a low-fat mayonnaise to cut it down even more.

Pushing Yolks Thru Sieve with Wooden Spoon
Sieving the Egg Yolks
Oddly enough, there is a lot of variation between hard boiled egg yolks. Some are quite dry and lumpy, and for this reason I sieve them before adding mayo and mustard. I also sieve the mayo if it seems lumpy; this also removes some of the yolks that cling to the sieve. After sieving, the yolks will stir together with other ingredients like a breeze. If you’ve ever eaten deviled egg filling that’s lumpy with dry spots, you’ll appreciate sieving.

Yolk Filling being Piped into Eggs on Platter
Piping the Filling into Eggs
Also because hard boiled egg yolks vary in dryness, the amount of mayo needed can vary. I start with 1/3 cup, then add more a couple tablespoons at a time until texture is soft but still holds its shape. If you are using a cupcake filler/decorator (recommended) or pastry bag to pipe the filling into the eggs, aim for a texture that’s stiff enough to hold the fancy-shaped peaks of yolk. If filling with a spoon, mixture can be softer. Note that the cupcake gizmos are vastly easier to clean than pastry bags and are easier to maneuver than a spoon or scoop.

White pepper is a preferred condiment because it’s more or less invisible, but black pepper can be substituted. I like sweet paprika and chives for toppings, but a smoky paprika or chili powder topping will add an unexpected touch. Some people add paprika, pickle relish, bacon, and/or chili powder to the egg filling itself. Use your own judgment when adding non-traditional elements to this classic recipe.

Platter of Deviled and Dyed Eggs
Display Deviled Eggs with Easter Eggs
Deviled Eggs
makes 24 half-eggs

1 dozen hard boiled eggs
1/3 – ½ cup (and maybe a  bit more) mayonnaise
2½ tsp. Dijon mustard
scant 1/8 tsp. salt
scant 1/8 tsp. white pepper
¼ - ½ tsp. sweet paprika
1 – 2 tbsp. chopped chives

If you don’t have leftover hard boiled eggs, use the hard cooked egg method at about.com. Cover eggs with 1 inch of water in saucepan with a tight-fitting lid. Bring to full boil with lid off. Cover pot with lid, remove from heat, and let stand 17 minutes to cook. Remove eggs from pan and let sit in cold water for 15 minutes.

Peel eggs and slice in half lengthwise using a sharp knife. Remove yolks with a small spoon or melon baller. Be sure that eggs are at room temperature or colder before proceeding.

Force egg yolks through sieve with wooden spoon into small mixing bowl. If mayonnaise seems lumpy, force it through the sieve into the mixing bowl following the egg yolks. Add Dijon mustard, salt, and white pepper to yolks. Stir well until smooth and uniform.

Set the egg white halves onto a serving plate and/or storage container, open side up.

Closeup of Deviled Eggs with "Cute" Filling
Cupcake Filler Gives Eggs Eye-Appeal
Fit a cupcake filler/decorator with a large star-shaped tip. Fill with egg yolk mixture, using a rubber spatula to pack the decorator. Fit syringe end of decorator on, pointing tip towards mixing bowl (some egg is likely to leak out as you tighten it). Fill each half egg with egg yolk mixture.

If you don’t have a cupcake filler/decorator, you can use a pastry bag to squeeze in filling, or scoop it in with the melon baller or small spoon. Either of these methods is likely to be messier.

Put ¼ tsp. paprika into small (tea) strainer. Lightly tap the strainer to sift paprika evenly over each egg half. Refill strainer with more paprika if you run out.

Eggs taste better when served chilled. If possible, store in refrigerator for 30 minutes before serving.

Right before serving, sprinkle eggs with chopped chives to taste.

Platter of Deviled eggs with Easter Eggs in Background
Post-Easter Eggs
Platter of 12 eggs, with Plastic Container of 12 more eggs
Always Bring Extra Eggs to Potlucks, People Love 'Em!


  1. Yumm! Yours look so pretty! Mine were lumpy (I like them that way) and scooped in hurriedly with a spoon, but tasted just as good! Maybe someday I'll pipe in them nicely.

    1. Thanks, Leah! It's my first experiment with the filling gizmo, which I actually bought to frost cupcakes. I've got a lot to learn about cupcakes & figured the filler/froster thingie will help.