When I want to surprise my family with a dinnertime treat on Sundays (and when we have lots of extra eggs in the fridge,) I make deviled eggs. Mine are pretty traditional, but I really think they are the best this way. This is pretty much the way that my mom made them, too. They are a little bit tangy, a little bit salty and a little bit creamy – I mean, what is there to improve on?? I have made these eggs enough times that I have developed a few “best practices” over the years. So, without further ado…here are my GREATTTT tips for making deviled eggs.
1. Use the oldest eggs that you have in your fridge (FIFO for you accountants out there.) They peel the easiest.
2. Crack them all over and run water over the eggs while you are peeling them. I feel like when the water gets under the shell and into the cracks they peel a whole lot easier. Also peel them with the side of your thumb so you don’t break into the white. You have more surface area with the side (vs. the tip) and therefore a wider area of shell gets peeled at once..
3. Scoop the mixed up yolks into a ziploc bag, cut off a corner of the bag (maybe a half inch wide) and then you can pipe the yolk into the egg whites. Makes for some very pretty eggs.
4.) Martha Stewart has a great way to hard boil eggs. You can find the directions here. I always use this method and they turn out great every time.
5.) If you want to lighten up your eggs you can substitute plain greek yogurt for the mayo. You can also use lighter mayo of course. I will tell you they are still good, but you do notice the difference a bit. I hate to say it, but there is just something about using good **cough**Hellmans’ mayo in these things. There is a time and a place for Miracle Whip, but its not in eggs IMHO.
- 6 hard boiled eggs
- 1/4 cup mayo
- 1 Tbs prepared mustard
- 1/2 tsp white vinegar
- 1/8 tsp kosher salt
- a few splashes of hot sauce optional
- Garnish options - Paprika sliced green olives, dill, drumbled bacon
- Split eggs in half and put yolks into a bowl
- Add mayo, mustard, vingar, sugar, salt and hot sauce to yolks
- Mash together with a fork until smooth
- Divide mixture evenly amongst egg white halves
- Sprinkle tops with garnishes of your choice.