Best Deviled Eggs

Best Deviled Eggs

Classic Deviled Eggs, plus tips for cooking the perfect hard-boiled egg! | BearandBugEats.com
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Aren’t they pretty?

The biggest, darker eggs are from the store. The smaller green and brown eggs are from hens on my friend’s parents’ property. They keep the grass bug-free, and in return they lay these beauties.

This generosity meant that I suddenly had two and a half dozen eggs, counting what was already in the fridge, and I wasn’t about to let them go to waste. Hence: a deviled egg-making party (of one, but one who gets to choose the music). But before we bedevil these eggs, let’s talk about creating the perfect hard boiled egg.

Best Deviled Eggs, plus tips for cooking the perfect hard-boiled egg! | BearandBugEats.com

When I started college, I had to call my mom to ask her how to boil eggs. It may sound dumb, but it turns out that there are plenty of ways to make less-than perfect (if usually still edible) hard-boiled eggs. There’s the disastrous under-boiling. There’s slightly under-boiling, so the yolks are cooked but the white is awkwardly soft. And there’s over-boiling, so the yolks turn that weird gray-green color.

Enter Alton Brown. The man has done Science! in the kitchen so we don’t have to. His most recent recommended method for best-cooked, easy-to-peel eggs involves adding the eggs to already-boiling water, then dunking in ice water to stop the cooking process. (He also has a method for steaming, rather than boiling, eggs, which I skipped as I have no steamer basket.) He also recommends cooling eggs for 15+ minutes and peeling under running water.

Best Deviled Eggs, plus tips for cooking the perfect hard-boiled egg! | BearandBugEats.com

While it’s a little finicky, it’s worth it to have nicer-looking eggs, especially if you’re going to show them off by deviling them. As a bonus, the ice bath actually removes most of the air-bubble dimple, so if that’s a thing that you’d like, ice is your friend.

And then, we devil.

There are bajillions of ways to devil eggs, of course, but I’ve used a very simple classic one here. The eggs yolks are mashed to smoothness with mayonnaise and Dijon mustard (I used a stone-ground Dijon) and a little minced dill pickle is mixed in, with salt and pepper to taste. Paprika, for color and subtle flavor, to finish. And instead of trying to glop filling in with a spoon, a sandwich-turned-piping bag for a faster and prettier fill.

Best Deviled Eggs, plus tips for cooking the perfect hard-boiled egg! | BearandBugEats.com

If you’re a process person, then Alton Brown’s long “egg-speriment,” where he describes exactly how he arrived at this method, is right up your alley. And if your perfect boiled eggs are just begging for a finicky gourmet deviling, try Serious Eats’ 9 In-Your-Face Deviled Egg recipes. This includes Deviled Eggs with Crispy Chorizo & Smoked Paprika and Deviled Eggs Benedict!

What’s your favorite deviled egg? Pickles? Relish? Plain mustard-and-mayonnaise? Your grandma’s secret recipe? I’d love to hear it!

(Also, we’re on Twitter! Follow us at @BearandBugEats!)

 

Best Deviled Eggs, plus tips for cooking the perfect hard-boiled egg! | BearandBugEats.com


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