Deviled Eggs For Any Occasion

Deviled Eggs For Any Occasion

Deviled eggs or eggs mimosa are simply eggs that have been hard-boiled and dressed up attractively. The hard-boiled egg’s yolk is mixed with other ingredients. It is usually served cold and is an amazing side dish or appetizer for any occasion, whether it be a party, or for lunch or dinner.

You will need:

6 hard boiled eggs (large)
3 tbsps mayonnaise or salad dressing
1 tbsp sugar
1 tsp mustard (honey mustard is great!)
1 tsp vinegar
Salt & pepper to taste
Paprika or curry powder – optional for garnish

First, for best peeling results you need to use eggs that are 1 to 2 weeks old. It makes them easier to peel. If you must go buy new eggs, choose ones that are closer to expiry than the others at the supermarket.

You can better center yolks in their shells by resting the eggs on their sides overnight (or for about 8 hours). Prop eggs on their sides in its carton overnight.

If eggs are currently refrigerated, take your eggs out a half hour of refrigerator before you start cooking them. This reduces the amount of cracks during cooking by reducing the shock of any rapid temperature changes.

Use a large enough pot so that your eggs won’t bump into each other during cooking. Add cool water to the pan to cover eggs completely. Bring to a rolling boil over high heat. This takes around 6 minutes. Reduce heat to a lower medium boil and cook an additional 12 minutes.

Remove pot from heat and put eggs in ice water right away. This chilling method makes yolks stay bright yellow. Keep adding ice as necessary until well-chilled.

Now, on to peeling. First off, take egg and give it a couple of GENTLE taps against a hard surface like the kitchen counter. Gently, keep tapping until shell is fractured-looking all over. The shell will look very broken but you will start to see a whitish membrane underneath still holding the shell in place.

Next, place the cracked egg back into your cooling water then let it sit for an additional 5 minutes. The water that seeps under the shells will aid peeling.

Now, take egg at this point and roll it between your palms. The shell and the membrane may even slip off easily at this point. If not, hold egg in your hands under the running water while you ease shell off. Next, give each egg half a gentle but firm squeeze from either side. The yolk usually pops out easily.

You can also spoon yolk out if egg sides appear particularly thin or fragile. Place yolks in a medium bowl. Then with a table fork mash yolks until it looks dry and almost powdery. Combine the remaining ingredients (except garnish) and mash with yolks for about one minute. As soon as all are well blended and you see nice mixture uniformity, you can move on to filling.

Very carefully spoon the mixture back into the white halves. You may also use a pastry bag or a plastic Ziploc bag (cutting a corner out to create a pastry tip) for more precision in filling. Fill unto egg halves. Sprinkle paprika or curry powder for garnish.

This recipe makes 12 deviled eggs.

Enjoy!