I have a weird relationship with eggs. I am not sure about you, but I often think of myself as a ‘textural’ eater. Often times texture is just as important as taste to me. Something could be delicious, but if it is too slimy, mushy, or has the wrong kind of jiggle, I can’t bring myself to let it touch my lips let alone eat it. Depending on how eggs are cooked, they can have that ‘wrong’ kind of jiggle. They can also be the ‘wrong’ type of runny for me. Devilled eggs are one of those foods I’m conflicted about. Depending on the mood I’m in, I love the texture of a hardboiled egg. Sometimes I really do NOT. I rarely make these for myself, but when I do, I practically eat the filling out of the bowl before I pipe it into the eggs.
So why do I make these? My dad loves them and they’re something my mom hates to make. After countless attempts at making these, I feel like I have finally gotten them ~perfect~ and am excited to share my recipe. (You know they’re good when a tray of 12 devilled eggs (6 whole eggs!) disappears within minutes of being put out.
6 Large Eggs
3 Tbsp Mayonnaise
2 Tsp Yellow Mustard
- Hard-boil the eggs. In a medium-large sauce pan, place the eggs in and cover with enough water to cover them by 1.5-2″ (water should be cool). Put the pan onto high heat and bring to a rapid boil. Remove from heat, cover, and let stand for 10 minutes. Put the eggs into a colander and run under cold water (I find you get a much better consistency egg than when you dump them in an ice bath).
- One at a time, peel the shell off of the eggs. Tap the bottom and top of the egg on your counter, and roll under your hand to loosen the membrane and peeling will be a breeze.
- Cut the eggs in half starting at the tip and working your way to the bottom.
- Remove the yolks. This should be pretty easy. Gently push the around the yolk and it should pop right out.
- In a bowl with the egg yolks, add your mayonnaise, salt, pepper, and mustard and mash until smooth.
- Using a spoon, gently fill the eggs with the filling. Some people use a piping bag but I much prefer the more rustic look that you get this way.
- Sprinkle finished eggs with chives and hot paprika and serve!
Do you love devilled eggs? Have tips and tricks on how you make yours? Feel free to leave them in the comments below, and if you make these, tag me on Instagram at @JackDHarding.