In a perfect bite, you taste the creaminess of the yolk-mayonnaise-mustard filling before biting into the cleanness of the hard-boiled egg white.
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The beauty of the deviled egg is that it's a quick, easy and affordable dish. Forget that you're supposed to bring a dish to the potluck? Deviled eggs to the rescue.
Deviled egg recipes are as varied as people's tastebuds. Some people like the filling to be more mustardy, others more mayonnaisey or even vinegary. The filling could be super creamy, a little creamy; tangy or spicy.
The seven recipes I have here build on one basic deviled egg recipe. The original has vinegar, but the others do not because I felt the vinegar overpowered the other tastes. But that is the beauty of the deviled egg — it can be built to what you and your family like.
The secret to the deviled egg, though, is in the hard-boiling. Experts recommend to use older eggs, those at least 5 days old instead of ones just fresh from the grocery store. I have never had eggs last that long in the refrigerator, so I have no idea if that actually works.
When boiling the eggs, I always go for more than I actually need. Sometimes during peeling, the white will break making it nearly impossible to use as a vessel for your filling.
In a pot on the stovetop, cover 6 eggs with water. Add 1 teaspoon of salt.
Cover and let come to a roiling boil for 17 minutes. The secret is to keep the eggs covered. Once the time is up, keep covered, turn off the heat and let stand for about 5 minutes.
Remove the eggs from the hot water, and place in a bowl with ice-cold water for about 5 minutes. Remove from water. If you have enough time, place the eggs in the refrigerator, but be sure to remove all excess water from bowl.
Peel the eggs. Cut each hard-boiled egg in half. Remove the yolk and place it in a separate bowl.
Place the halves on a separate plate or serving dish. This is where you will placing the filling.
With a fork, mash the yolks. You are now ready to add the ingredients.
Once you have mixed the fillings, spoon in the filling. For a fancier presentation you can pipe in the egg filling, but I feel like you lose a lot of the filling in the bag.
Recipes are based on 6 eggs.
Keep deviled eggs refrigerated before the picnic. While in the sun, keep the deviled eggs cool and after being exposed to the sun for a few hours be sure to discard any leftover eggs. Remember, you don't want to ruin the party.
Each recipe makes 12 deviled eggs using 6 egg yolks.
1 tablespoon mayonnaise