Some friends were talking about the deviled eggs they ate at a party. They didn’t care for them. The reason? There were pickles mixed in with the yolks. A deviled egg with pickles, is not the deviled egg they knew, and they weren’t interested in a new version.
The deviled egg starts with a hard-boiled egg. The goal is to get a sunny center of a yolk that has been cooked through. Our method for a hard-boiled egg starts with taking the eggs from the refrigerator and running them under some warm water to take the chill off them.
If you’re boiling one egg, or a few, place in a pan of water. Light a flame under the pan and bring to a boil. When the water starts to come to a boil, let it roll for about 60 seconds.
Cover the pan with a lid and turn the flame off. Wait exactly 10 minutes and remove the eggs from the hot water with a spoon. Run the eggs under cool water from the faucet.
Tap the egg on top to release the seal between the egg and the shell. You can then return to the faucet and run cool water over the egg as you peel. The idea behind using the cool water, is to lower the internal temperature of the egg, to stop the cooking of the yolk.
The shell should easily release in almost one entire piece.
Deviled eggs are mayonnaise, combined with the cooked yolks and a dash of Dijon mustard, mixed together. Do you like the taste of your mayonnaise? Not spread on a sandwich. Just the mayonnaise on a spoon.
That’s basically what you get with a deviled egg since it’s the yolks, mustard, and mayonnaise, that fill the hard-boiled eggs. A creamy cloud of these ingredients, with a hint of salt for flavor, nestled in the center of the hard-boiled egg.
After reading Melissa Clark’s views on mayonnaise some years ago, we switched our brand of mayo. There really is a difference in flavor with brands of mayonnaise.
Today was clear and crisp for our hike through the woods. We snacked on trail mix as we followed the paths through the trees holding on to the last leaves of the season.
Once we were back home, we decided to make some deviled eggs for a snack out on the patio. Our version uses sprigs of chives, with a mild onion flavor, from the plants we brought inside last weekend for the winter season.
Thanksgiving is right around the corner. Get inspired with some of my ideas for cranberries over in the Food section at Parade. Enjoy.