Recipe: Devilled Eggs
So I’m going to a cookout today at my friend Jakes (the one whose wife just left him), and it’s a potluck cookout. Most of the males in “The Crew” have healthy appetites. That being so, I decided to make 4 dozen devilled eggs (that’s 2 dozen eggs split in half for you non-southern folks). I only make these about once a year or so, because they’re somewhat of a pain, they’re fattening (but delicious), and I barely have time to cook as it is. I don’t know where this particular recipe orginates, but it was my mothers.
According to Wikipedia, devilled eggs are popular in France and the US, and are also called Eggs Mimosa. The name “Devilled” is from around the 18th century, which is supposed to be a common name for hot and spicey dishes, though my devilled eggs are not hot or spicey.
Recipe:
Ingredients:
1 dozen eggs, hard boiled
Salt & Pepper (optional)
1 or 1 1/2 cups of mayonnaise
2 tablespoons mustard
Paprika (optional)
The best way I’ve found to boil eggs (and I guess I should be an expert, being the daughter of Dad, the Egg Man), is to heat the eggs for about 20 minutes, allowing the water to reach a boil. We use fresh eggs from our own chickens, and the fresher the eggs, the harder they are to peel, so you want eggs that are about 2 weeks old (most store-bought eggs are about a month old). Once your eggs are boiled, sit them in cold water, and if possible, refrigerate them overnight.
Peel your eggs, cutting each one in half and separating the yolk from the fleshy egg-white and setting the yolks in a bowl for mixing later. Lay the egg-whites in rows in a baking pan (or if you are fancy, they sell devilled egg pans with little rounded slots).
Add salt and pepper (I choose not to), mayonnaise (I prefer Kraft, NOT Miracle Whip) and mustard to the bowl with the egg yolks and mix thoroughly for about 10 minutes. I never worry about lumps too much, it’s going to be hard to catch them all. If you’re really into not having lumps, you can crush the yolks before you mix so they are more of a most powder, before you add the other ingredients.
Spoon the mixture into each of the egg-whites, generally holding the spoon vertical and shaking it a bit so the dollop fills up each egg-white is a good method. You’re most likely going to have extra filling, because the eggs were already filled with the yolks, and you just added a bunch more ingredients to it. So overfilling the egg-whites is a good idea.
*Any excess can be used as a bakers snack on crackers or something.
If desired, put a dash of paprika on each egg. I think it makes them look nice, and the taste isn’t overwhelming at all.
Keep refrigerated.
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One Response to “Recipe: Devilled Eggs”
May 26th, 2007 at 1:48 pm
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