I adore Deviled Eggs. They are one of the ultimate comfort foods. I’ve found that one of most important aspects of making them, as with any egg dish, is not to over cook them. High heat and too much cook time are usually the enemy of eggs, rendering them tough and sulfurous, not to mention unsightly.
Superb deviled eggs start with perfectly “boiled eggs”. The thing is, you don’t really boil them. Bring enough water to cover them to a boil, then reduce the heat so that the boil is a mere murmur. Carefully add room temperature eggs into the water all at once with a slotted spoon, making sure they are entirely covered with the water. Set your timer for 10 minutes for large eggs, 9 minutes for medium eggs, and 11 minutes for extra large eggs. I prefer medium sized eggs for deviled eggs because they are the perfect bite size. Have a large bowl of ice water standing by to receive your cooked eggs. Remove all the eggs at once and submerge them into the ice water bath. Peel the cooled eggs under the ice water carefully to keep the whites unmarred. It is difficult if the eggs are too fresh, but if they are too old, the yolks will be off center. Three days is perfect from laying time for deviled or sliced hard cooked eggs. The yolks should be very yellow in the center and more cooked at the edges.
Photo by David Bishop
Here is my recipe for Deviled Eggs
- 12 medium eggs, cooked and peeled perfectly
- 1/4 cup whipped cream, unsweetened
- 1/4 cup real mayonnaise
- 1 1/2 teaspoons yellow mustard
- 1/2 teaspoon of ground white pepper
- 1/2 teaspoon of ground red pepper
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of sea salt, to taste
- 72 slices of cornichon pickles, three for each egg
- Sprinkles of Paprika
- Drizzles of red hot sauce to taste
- 24 tiny Italian parsley sprigs
- Slice eggs in half length wise with a wire or a very sharp knife.
- Place egg yolks into a bowl and mash with a fork or a pastry cutter.
- Mix all of the rest of the ingredients into the yolks except the whipped cream and the toppings.
- Fold the whipped cream into the yolk mixture.
- Fill the 16 egg white shells evenly with the creamy yolk mixture with a teaspoon.
- Top each deviled egg with three slices of cornichon pickles. Sprinkle with paprika, dot with red pepper sauce, if desired, and add a very small sprig of Italian parsley.
Enjoy as a breakfast, snack, or party pleaser, or as a side dish for any entree.