I love deviled eggs. They are so southern. They are right up there with fried chicken, pimento cheese, biscuits, and potato salad. Deviled eggs are just something that you take to a family reunion, to your aunt’s at Thanksgiving, or to a family picnic. They are easy to make, but so many people don’t know how to cook eggs. And that could be a big problem in this case!
So how do you prepare this almost perfect food wrapped in a shell. Well, first you do not BOIL eggs. Eggs are either soft-cooked or hard-cooked in water. Never, ever boiled. Have you ever been to an Easter egg hunt where they used real eggs and you cracked into one and the yolk was green. That’s what happens when you boil eggs. A chemical reaction takes place inside the shell that turns the yolk green. No one wants green eggs. Unless of course you are Dr. Seuss.
Follow these simple steps and you cannot go wrong:
I used large eggs here. You can use extra-large eggs, but will take a few more minutes to cook. Don’t use eggs that you just purchased. Fresh eggs are very hard to peel. They don’ t have a big air space therefore it is hard to remove the shell. Cover them with cool water not hot water which will affect the cooking time. I usually add an extra egg in case one cracks, then you have an extra yolk to make a little more filling.
Just do bring them to a boil and turn down to simmer. Set your timer for 15 minutes. You can take the saucepan off of the heat and set the timer for 30 minutes. Either method is good.
Immediately plunge into cold water to stop the cooking process. Use ice cubes if needed. Crack the shell under running water. Start from the large end when removing the shell. It will be much easier because the air cell is located here. Split the eggs lengthwise. This will make a nicer presentation. Place the yolk in a bowl.
I like to add olives or dill relish to my eggs. This is just my personal preference. You may add sweet pickles or horseradish or whatever you like to flavor them.
Be really careful when adding mayonnaise to the yolks. Just a little will go a long way. You can always add more but you cannot take out too much. This mixture will not work if it is too thin.
This is it! So easy and so good! At my house half of these are gone before I can put them on a plate. Make sure that you make extras. You will need them I promise.
The Teacher Cooks