Devilled Eggs
System
5,885 Posts
Does anyone have a good recipe for these? I love them but can't find a recipe that isn't very bland!
System
5,885 Posts
Comments
It's very important not to use brand new eggs. Those will not peel well.
Bring a dozen or more eggs to a rolling boil, immediately turn off and cover. Let stand for 15 minutes, place eggs in sink in collander and run cold water over them. Reserve the boiled water and pour it with egg shells around the base of pot plants. Then:
Slit the egg all the way around with a sharp pearing knife.
Roll out the yolk into a large bowl.
Place each half in your deviled egg container.
Press all yolks into a fine powder with fork.
Add 1 tablespoon dill pickle juice.
Add approximately seven tablespoon-dollops of quality mayonnaise.
Add 2 tablespoon-dollops of French's mustard.
Add 1/2 teaspoon olive oil.
If desired, add three tablespoons finely chopped onion.
Add 5 drops of Worcestershire.
Sprinkle salt and pepper to taste.
Mix the above well and spoon into egg halves, peaking it like meringue.
Sprinkle paprika generously over all of your eggs.
Cheat now by eating ONE, cover and refrigerate the rest for minimum 2 hours.
I fill my egg halves using a pastry bag fitted with a large tip. So much quicker and neater. And they look impressive also. People love devilled eggs.
I LOVE deviled eggs and have been making them so long that I tend to do it by "hit or miss" and don't write everything down. However, here are some hints that I do.
First use older eggs, not too fresh. Put them in a bowl of water and if they sink, thow them out they are no good.
I think this is for about a dozen eggs. I boil the eggs, rolling them a few times with a utensil so that yolk will be in the center. Drain hot water off and run a little cold water over them. crack them and put in pot of ice water to shock them. This makes the peeling very easy.
Cut in half and put white on an egg plate. (Every good Southern Girl has at least 2 egg plates.) Sprinkle whites with a little lemon pepper, paprika or seasoned salt. (Not much but a little.)
To the yolks add 4 oz room temperatur cream cheese. (That's right, the cream cheese that comes in the foil wrapper.) 1 t+ horseradish. (I use about 1 T but I like mine spicy). 1 T + sour cream, 1 T mustard (your favorite kind), 1 t + lemon pepper. I add a squirt of lemon juice. You can mix by hand or I do with hand mixer till smooth. Taste for seasoning. You may need more mustard, lemon pepper, horseradish or could even add more sour cream or mayo. sometimes I add about 1 T very finely chopped onion. I too use a decorating bag with the star (or if don't have this use a zip lock with corner cut out) and fill the eggs. This makes them look "professionally decorated" and you don't waste anything and easy to get in the whites. I then sprinkle with lemon pepper or paprika. (You can see I am a great fan of lemon pepper.)
I decorate the top with either a little caviar, pimento, slice of green olive with pimento in center, slice of black olive, or a little pickle... whatever you think looks nice and depending upon the occassion. Refrigerate them uncovered until firm. (That is the nice thing about he cream cheese.. these get firm.) Then you can cover and they don't get messed up. I have made these a couple of days ahead... but I have to be careful because we will eat them if they are in the refrigerator. Bon Appetite!!
Ellen
One other tip; if you are making a large quantity, use a pastry blender to mash the egg yolks.