Deviled Eggs
I suppose most deviled eggs are made after Easter, to use up the hard-boiled eggs. But they are always a welcome treat as a appetizer for pot-lucks, picnics, or barbeques. Or keep the leftovers in the fridge for a quick breakfast, as I often do.
Tests have shown that if you put the eggs in cold water and heat the pot to boiling, it will cook the eggs to the shell and make them much harder to peel. Instead, bring the water to a rolling boil, and then put in the eggs gently with a slotted spoon, and let them boil for eight to ten minutes, depending on your altitude.
Tip the pan over the corner of the sink, and drain out most of the hot water, and fill the pan with cold water, adding ice if you have it. Gently crack the eggs while they cool, which will help draw the shells away from the egg.
Now peel the cooled eggs under a steam of cold water, and you will be amazed at how easy this chore has become!
Drain the water from the pan and fill with cold water to stop the cooking. Then drain again and shake the pan around to bang the eggs together to crack the shells. Add cold water, with ice, if you’ve got it. As soon as the eggs are cool enough to handle, peel them under running water and set aside. Start peeling at the large end. There’s a thin membrane between the shell and the egg; if you get under the membrane it helps separate the shell from the egg.
If you are making hard-boiled eggs for future use, I still recommend peeling them now, and bagging the peeled eggs in the refrigerator. Later they will be much harder to peel.
Cut the peeled eggs in half lengthwise and scoop out the yolk into a small bowl. Mash with a fork, and add mayonnaise, Dijon mustard, salt, pepper, and, if you wish, sweet pickle relish or chopped sweet pickles. You’ll figure out how much to use by tasting it, but in general you will need about 1/4 cup of mayo and 1 tablespoon of mustard for six eggs.
Spoon the mixture back into the egg whites, and garnish with paprika.
If you want to experiment, add some of your other favorites to the mixture, such as chopped jalapeño, green chile, or onion. I’ve also seen recipes that add chopped almonds. Heck, make your own egg recipe and name it after yourself.