I’m not sure where Deviled Eggs got their name, because they taste like they came from heaven! Anyway, for those of you who don’t have a clue how to make these tasty little suckers, I’ve got your hook up!
The hardest part of making deviled eggs is simply boiling the eggs. Seriously. That’s it. So here is the easy way to hardboil the eggs:
- Place a dozen eggs in a large saucepan. Yeah, I said a dozen. Trust me, you’re gonna want them.
- Add enough cold water to cover the eggs by 1 full inch.
- Turn the stove top on high, and bring the water to a boil.
- Remove from the heat source, let it sit for 2 minutes, then cool the eggs with cold water to stop them from cooking.
If you did it right, your eggs won’t be all cracked. And after you cut them in half the yolk will be solid and pasty as opposed to runny. The rest is downhill from here!
Now in addition to your eggs, you are going to need some mayonnaise and some pickle juice. Optionally, you may want to dice up some pickle slices into small chunks to mix in as well, but I don’t recommend it (because I don’t eat veggies).
Now, the next step is to crack your eggs and peel them. I find the easiest way to do this is to gently roll them along the counter to crack the center, then peel them away. If you do it under cool running water, the shells will really come off easily.
As you peel the eggs, you need to use a sharp kitchen knife to cut them in half and scoop the yolk out into a mixing bowl. Keep the white halves on a plate nearby. Oh, and if you rip a couple of the white parts, don’t worry, you need to cut a few of those pieces up and put them in the mix as well.
Finally, once you’ve got all the yolks in the bowl, along with a couple of the whites as well, add in 2-3 tablespoons of pickle juice, 3-4 heaping tablespoons of mayo, and some fresh ground salt and pepper. Then stir with a fork like a mad man!
What you are looking for is a creamy, yet chunky consistency. Feel free to add more mayo, salt or pepper to taste. Then after you’re done, fill those empty egg halves with your mixture, shake a little paprika on it for color. And go to town!
Enjoy!
I am not much into eating eggs but this seems quite tasty and tempting too. I will surely give it a try but cant assure myself they will taste how they are meant to taste.
John, I am shocked to hear that you don’t eat veggies! You can’t not have them, as distasteful as they might be to your palate. Maybe a bit of camouflage might help here? Great recipe for deviled eggs though, thanks for sharing it with us.
Its good informative blog and have helpful to develope for success,i love its.
It seems tasty! Thanks!
I’ll go to the market to buy 40 eggs :) They look delicious! :)
I am not a big fan of eggs, but my wife is pregnant. we will get them going for her
1001 ways to make eggs palatable! The concentration camp eggs one buys in the supermarket are really dangerous, but if you got access to the real thing, from proper “farm” (not commercial farming though!) chickens you’ve hit the mother lode! They taste absolutely divine, and are really good for you.
hope my momma does this for me.i will show her this when she comes back home.
Are you sure it will taste good John… it’s looking that. Coincidently, I was planning to make Egg Bhurji (you will get to know what it is just by searching on google) tonight but then I can think of trying this out or may be on weekend.
Every now and then I would hear people talk about Deviled Eggs, but I never thought about making some or trying one myself. Now that you have written about the instructions, I’m going to make some myself over the weekends. I appreciate this post, and I found it very interesting. Does it taste a lot different than regular eggs?