Amazing Deviled Eggs

There are a few tricks to amazing deviled eggs.  If you follow some basic guidelines, it’s hard to go wrong.

First, of course, you need great eggs.  Use large, fresh eggs that have been consistently refrigerated.  Follow these instructions for boiling fresh eggs.  Always boil more eggs than you need so you have some spares in case any don’t peel or slice cleanly, and so you can sample your filling in its proper context before you fill the rest.

The first, most important ingredient is good mayonnaise.  I think the mayonnaise is the single biggest factor in deviled eggs, and can’t recommend anything other than homemade.  See here for a recipe for homemade mayonnaise.

After you’ve boiled and peeled your eggs, cut them in half long-ways.  Remove their yolks to a mixing bowl and arrange the whites on a working surface (a large plate, probably).

The quantities of everything are going to vary based on the flavor you want and the number of deviled eggs you need to prepare, as well as on the size of the eggs.  Use an iterative process of adding ingredients until you’ve got a blend that’s pleasing to you.

You’ll want to add some mayonnaise to the yolks and mix until you have a thick paste.  Next, you’ll need an acid.  For regular deviled eggs, I usually use dill pickle or sweet relish brine (or both), but you can use vinegar, or possibly wine or citrus juice.  You’ll also want other seasonings.  I’ll provide some ideas for combinations of seasonings below.

Make sure to add your ingredients in small quantities, and keep all of them out and at hand so you can keep adjusting as you go.  After you’ve got a flavor you like, make sure to make up a deviled egg to test so you get an idea of how it tastes in its complete context.  You may find it needs a little more adjustment.

Once you’ve got your filling finished, put it in a resealable plastic bag, the smallest that will easily accommodate it.  Seal the bag and cut a hole in the corner.  Squeeze the filling through the hole to dispense it into the egg whites.  With everything you’ve added to it, and given that you should have used the yolks from more eggs than you need (since you made extras for testing and to account for those that wouldn’t cut or peel well…  right?), you should have enough filling to put a yolk-sized dollop in each half-yolk-sized hole.

If prepared ahead of time, the filling will have a tendency to dry out and get an unattractive skin on it.  If you have to prepare them ahead of time, it’s best to store the filling in the bag until just before serving, when you can fill them.  If you absolutely have to fill them in advance, make sure to store them in an air-tight container that will hold moisture in.  You might even want to put a damp paper towel in the container with them to keep them humid.

Combinations

I’ve only got two fillings so far, but if I come up with any others, I’ll make sure to post them.

Standard

This is my go-to mix.  I use the following and just continually adjust until they taste right, topping each with a pinch of paprika.

  • Homemade Mayonnaise
  • Dill Pickle and Sweet Relish (both homemade) brine
  • Salt
  • Black Pepper
  • Paprika
  • Powdered Cayenne Pepper (sparing)
  • Garlic Powder
  • Dried Parsley

Asian

This is a more recent development.  This asian-inspired blend went over very well.  We will be making it again.  Optionally, you can make marbled eggs for an amazing presentation.  Some of the liquid from marbling the eggs was added, which is the tea, soy sauce, and sugar below.  You could add any of these without having to marble the eggs.

  • Homemade Mayonnaise
  • Rice Vinegar
  • Sesame Oil (sparing)
  • Strong, Smokey Black Tea
  • Soy Sauce
  • Sugar (sparing)
  • Salt (sparing)
  • Paprika (sparing)
  • Black Pepper
  • Turmeric
  • Garlic Powder
  • Dried Parsley
  • Cayenne Pepper Powder

Garnish with dried basil flakes or fresh basil leaves, along with a course salt.  If you want to garnish with salt, make sure you make the filling a little less salty than it should be (this is where having more of the whites to test with is a good idea).

Leave a Reply