Best Deviled Egg Recipe: Be-Deviled Eggs
I can't tell you how many times people ask me for my Deviled Egg recipe. I swear Deviled Eggs are what fuels my band So What. I make Deviled Eggs for band practice, and the drummer and I devour them. Then we go on to compose timeless numbers such as "Most Impressive," "Shaniko," "Salvation," and so on.
Either you love Deviled Eggs or you don't. Some people just aren't egg people; others have an understandable aversion to mayonnaise. But it's a good vegetarian protein hors-d'oeuvre. In general, they are a convenient snack, and you can't go wrong bringing them to a party. Serve them in a sweet deviled egg tray from Target which you can buy here.
It used to seem laborious to make them, but now I have a system down. Almost effortless to make. Almost.
And now. It is time to address the needs of my fans. Here is said recipe. Bon appetite!
MICHELLE'S AWESOME DEVILED EGGS
1/3 cup mayonnaise (more or less depending on your mayo-tolerance thresh hold)
Salt to taste
Black Pepper to taste
Few drops Worcestershire sauce
1 Teaspoon mustard (or horseradish)
Dash turmeric powder
Dash cayenne pepper (or Tabasco sauce or other spicy pepper you like.)
Step 1: Boil eggs. Basic step, yes? But a critical step that requires careful attention. What I do:
Place eggs in water in pot. Turn heat on high. Let eggs come to a boil, let boil for 10 minutes. Turn heat down to medium and let simmer for 8 minutes.
Turn off heat. Leave eggs in pot for 10 minutes to cool down. Empty out the water, then run cold water over the eggs, let eggs sit in cold water for 5 minutes. This may seem like micro-managing the heating-cooling process, but there is a reason for it. This technique, in my experience, makes the eggs easy to peel. When the 5 minutes are up, carefully peel the shells off the eggs. Now, take a knife (a butter knife works just fine) and slice eggs down the middle.
Step 2: Remove yolks (they can be gently popped out with fingers or thumbs) and place them in a bowl. Set the whites aside, preferably in an one of those handy egg trays. As for the yolks, take your favorite trusty fork and mash them to pasty crumbs.
Step 3: Add mayonnaise, salt, black pepper, Worcestershire sauce, turmeric, other pepper, and mustard if desired. Correct seasoning to taste.
Step 4: Take a spoon and scoop the yolk mash BACK into the whites in the tray, as seen in the picture above.
Step 5: Sprinkle yolk mash with one of these: paprika (my fave), parsley, or my other fave, *sumac. Congratulations! You have achieved Deviled Eggness!
Step 6: Place in the refrigerator for a couple of hours. Serve at your dinner party and watch those Deviled Eggs vanish.
What is your favoirte deveiled egg receipe? Can a vegan version be done? Post in the comments. LIke this recipe? Share it!
*Sumac: Wait. What is sumac? No, it is not what killed Socrates. Rather, it is a red/purple/maroon seasoning used in the Middle East. It is known for a sour taste. Frequently it is used on shwarma. I learned about it when I lived in Israel. It is also featured in the Naw Ruz Table of the haft-Seen (seven S's), representing dawn. I use it like I use paprika: on scalloped potatoes, mac and cheese, etc. It can be found in Middle Eastern Groceries.