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The Misadventures of Mrs. B: Divine Deviled Eggs

Cook. Writer. Wife. Daughter. Sister. Friend. Klutz.

Friday, March 26, 2010

Divine Deviled Eggs

In my family, deviled eggs are sort of a big deal.

We love them.  Across the board.  Both immediate and extended family.

Rob of course doesn't like them.  More for us, I say!

With this in mind, let me tell you that being the family's Mistress of the Deviled Eggs is kind of a big deal.  One year my cousin Michael told me they were too dry and I moistened them with my tears.  THAT'S how seriously I take my job.

Over the years I have developed what I feel is a really good and fool-proof method for these babies. 

Let me show you.

First thing's first: Your eggs.

I know that many, many people attest to the method of placing the eggs in cold water and bringing the water to a boil.  I tell you it just ain't so!  After years of boiling more eggs than I really needed just because I knew so many of them would be ruined when it came time for peeling, something finally had to give.  I mean, no matter how long I let the eggs cool and no matter how careful I was, no matter how not-new the eggs were, I was tearing one after another apart.  And even when I didn't destroy the eggs, they were left looking pocked and unattractive.  Either way, I was distressed.

Here's the solution: I've found that carefully lowering the eggs into already-boiling water is the way to go! Seriously, I have never had another problem with peeling since I started doing it this way.  So I use a ladle and lower them one by one, and let them boil for a few minutes once all the eggs are underwater.  Then I cover the pot with a lid, remove it from the heat and let them sit for another 15 minutes or so.

Once the eggs are finished cooking, it's time to run them under cold water.  No hurrying here - make sure they're nice and cool before you start peeling! I also rinse and dry them in order to make sure that no sneaky little bits of shell have stuck to the egg - no one likes crunch deviled eggs.

Like I said, I take this seriously.

After you've peeled all the eggs, slice them lengthwise and remove the yolks.  I like to put the yolks in my food processor - no lumps here!


I add 1 to 2 tablespoons of spicy mustard for a dozen eggs.


Then it's all about playing it by ear.  I add mayo in stages and run the processor after each addition, scraping down the bowl before I do.  After that "they're too dry" incident, I make sure to add puh-lenty of mayo until the mixture is nice and creamy.  But as with so many things, this is all a matter of taste.


Also, salt is a good idea, but only if you feel you need it and of course if you're not adding some salty garnish like smoked salmon.

And then, because I don't particularly like the messiness of filling eggs, I would normally fill a freezer bag and snip the corner to "pipe" the yolks.  But now I have my super duper, handy dandy cake decorator!

Notice the shells in the sink.  You'd think I would have removed them prior to snapping this picture.  But I'm all about keeping it real here.  That's my excuse.

And here's how they looked when I was finished piping!


Aren't they pretty?

I think it was the brand of egg...but I had never, ever cut eggs open and actually left groove marks in the white.  Poll: Has this happened to anyone else? Either way I won't be using that brand of egg anymore.

Ideally you'd have various toppings or garnish - even if it's only paprika.  But I had no such things, so the eggs had to speak for themselves.

Good thing they were super tasty!

Enjoy!


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44 Comments:

Anonymous becca said...

i love deviled eggs! the cake decorating tool was the missing piece to my egg dilemma. i've never seen the grooves either... maybe the knife? great blog. i'm here from new friend friday!

March 26, 2010 at 9:22 AM

 
Blogger Sherry said...

I love me some deviled eggs and it is the one thing I can actually make that turns out every time!
My secret to removing the shell is to tap the bottom of the egg open and peel from the little 'air pocket' down there. My moms secret is to add salt to her water, which didn't seem to work for me.

I also add sweet relish to mine and sometimes I add minced onion... Paparika is always on top.

YUMMY!! And great pictures!

March 26, 2010 at 10:09 AM

 
OpenID comfycook said...

Great job with the eggs. I love deviled eggs but I never thought of prettying them up, like this. My next job is to do just that. Thanks for such good ideas.

March 26, 2010 at 10:52 AM

 
OpenID bortsimpson said...

You are lucky to have a family that appreciates the perfect party food. I didn't discover deviled eggs until college, my mother hates them and my father couldn't be bothered (he'll eat a can of lima beans for a snack). I make them at every gathering I have and they are always the hit of the evening. As for the grooves, it happens to me occasionally, I think it has more to do with how long you boiled them than anything else. I'm kind of obsessive about it, in fact a friend of mine with the same passion made a love letter to them that you might find interesting. Check it out: Seth is obsessed with deviled eggs

March 26, 2010 at 10:55 AM

 
Blogger Kathleen said...

I will try your method, I have tried so many! I also think the eggs have to be a few weeks old..we always buy ahead in anticipation of dyed eggs.
I LIKE the mark..makes it look fancier!

March 26, 2010 at 10:57 AM

 
Blogger Michael Lee West said...

I love deviled eggs. I have great trouble peeling our farm eggs. Half of the white comes off. I've tried every tip -- vinegar, salt, cold water rinse--except lowering them into boiling water. Maybe that will work. Thanks for the tip and great step by step.

March 26, 2010 at 11:17 AM

 
Blogger Linda said...

I love deviled eggs! First thing I cruise at any gathering where they are....which one's look the best, creamy with garnish or without? Yours look so yummy! Weird the groves on the eggs? I thought maybe it was the knife also. Now I want me some deviled eggs!

March 26, 2010 at 11:21 AM

 
Blogger MrsJenB said...

Well I usually use a steak knife to make sure I get a nice clean cut, I've just never seen such pronounced grooves before. I agree with the person who thought it had to do with boiling time. Plus I had never used Eggland's Best before. Maybe there's something different about them?

March 26, 2010 at 11:25 AM

 
Blogger Steph said...

Pretty eggs!

March 26, 2010 at 12:48 PM

 
Blogger Mary Beth @ Live. Laugh. Make Something said...

I hopped over from New Friend Friday and I am so happy that I did! Those are so pretty! My mama always made scrumptious deviled eggs every summer. Please accept my invitation to drop in at my place one day this week when you get a moment. until later...

March 26, 2010 at 2:38 PM

 
Anonymous Paula said...

Very pretty eggs! I love making deviled eggs but don't spend that much time on time. Great idea!

:o)

March 26, 2010 at 3:33 PM

 
Blogger Kathleen said...

I loved deviled eggs. Yours look fabulous! I can't wait to make up a batch.

March 26, 2010 at 6:15 PM

 
Anonymous Faith said...

Your deviled eggs are so pretty! I'll try your method on cooking hard boiled eggs next time I make them.

March 26, 2010 at 7:05 PM

 
Anonymous redkathy said...

Classic beauties those eggs are! Deviled eggs are one of those recipes that seems to stand all the tests time has to offer.

March 26, 2010 at 8:41 PM

 
Blogger Rocky Mountain Woman said...

Deviled eggs rock. I'm the only one who likes them in my world, but I make them around Easter and eat all of them myself...

March 27, 2010 at 12:29 AM

 
Blogger Self Sagacity said...

Hi Jen, Thanks for the visit. I love how you add the spicy mustard! I love devil eggs!

March 27, 2010 at 5:11 AM

 
Blogger Mumsy said...

Thanks for sharing this recipe. I don't eat eggs often but this sounds so good..

March 27, 2010 at 8:32 AM

 
Blogger Vicki said...

Hi Jen, love this post as I've make deviled eggs forever! Funny, one of my kids when they were young asked if the devil make them instead of chickens, so I called them 'stuffed eggs' after that. I have something special I do at Easter and will share it on this blog soon ...

lifesoverhaul.blogspot.com

I'll try your method of boiling them too. I always thought hot water would crack the cold eggs...guess not, huh...

March 27, 2010 at 10:04 AM

 
Blogger Vicki said...

Love your boiling idea and will try it. I've made these eggs forever and my fam expects them at Easter. I do something fun with them and will share it here soon..lifesoverhaul.blogspot.com

March 27, 2010 at 10:07 AM

 
Blogger Brian + Cheryl B. said...

Hi Jen :-}
Well, you already read all about the way I make deviled eggs. About the lines in your cut eggs - you unknowingly did a new 'gourmet' trick to yours ;-p Some are now promoting using a edged cheese slicer to cut the eggs so that you can get the edged effect. They say it has to do with textured eye appeal. Whatever.

Lowering the eggs one by one into boiling water when making deviled eggs for one hundred people, would take forever!!! You don't mind if I pass do you?

May all of your deviled eggs be smooth (as in the yolk mixture) and creamy ones!!!

March 27, 2010 at 10:52 AM

 
Blogger Jaz @ Odd Mom said...

Deviled eggs are our absolute favorite in my family! And just like you, we add mustard and mayo and a little salt. My kids are downright offended if they are somewhere else and someone has put pickle relish or something in the eggs — "That's just WRONG, Mom!" (And I get the groove marks sometimes, and other times, I don't. I don't know why!)

March 27, 2010 at 1:54 PM

 
Blogger Jaz @ Odd Mom said...

I forgot to add: I steam my eggs ( http://oddmom.net/2009/09/23/how-and-why-to-steam-eggs-instead-of-boiling-them/ ) and I never have to worry about any cracking. I swear they are easier to peel, too.

March 27, 2010 at 1:56 PM

 
Blogger Tracey said...

I've been one of those "put the eggs in cold water, bring them to a boil" gals, but no longer! I'm trying your method when I make hard-boiled eggs tonight!

March 27, 2010 at 7:18 PM

 
Blogger Tina @ www.commoncentshome.blogspot.com said...

Perfect post for this time of year! I'm getting ready to make up deviled eggs this week. My husband doesn't like them either. More for me! I've been craving them this year :)

Tina
www.commoncentshome.blogspot.com

March 27, 2010 at 7:46 PM

 
Blogger ham1299 said...

OK, I LOVE deviled eggs! Now I'm gonna have to get me some. I might have to try to make them - bookmarking this post for future reference! ;-)

Oh, and I have given you an Easter basket: http://ham1299.blogspot.com/2010/03/my-easter-basket-for-kids.html

March 27, 2010 at 9:21 PM

 
Blogger Nancy Jane said...

We all love deviled eggs here, friends and family alike, and yours look delicious. I like the groove marks. I think they're pretty neat!I'm a little miffed with the cousin that made the critical remark. You take this seriously and he could have been a little gentler. Have a wonderful Easter...Nancy

March 28, 2010 at 12:00 AM

 
Blogger bj said...

Beautiful deviled eggs. We all love them, too.
Thanks for the tip on how to do them...

March 28, 2010 at 3:37 AM

 
Blogger Natasha said...

Jen, you know what, I have never had deviled eggs before! I am not a huge egg eater, unless they have been scrambled in lots of butter and served with hot toast for breakfast. Maybe I should branch out a bit more and give this recipe a go!

Best wishes,
Natasha.

March 28, 2010 at 6:19 AM

 
Blogger Kifus said...

Hi Jen! You have a lovely blog.I really enjoy the way you write and your posts make me smile or laugh. Loved your post about your brother and your wedding.

I'll definitely try your method for the hard boiled eggs, thanks fot the tip.

Hope you're having a happy Sunday!

March 28, 2010 at 8:28 AM

 
Blogger Allison said...

YUMMIE I love deviled eggs--and boy, I never have been able to get them to peel correctly so I will definitely try your method! Thanks for visiting my blog!

March 28, 2010 at 9:51 AM

 
Blogger Amy said...

Hello,

Happy Sunday.. I loved your J post your brother sounds amazing. I am finally getting back to you.. My computer went nuts.. I love the eggs. I was going to ask how you got those lines on the eggs. I have never seen that before pretty interesting..

March 28, 2010 at 10:45 AM

 
Blogger LDH said...

Oh, I love deviled eggs too... and I have loved stopping by your place here and getting to know you a bit! Sweet post about your brother :)

Thanks for visiting my blog and leaving your comment!
Nice to meet you, Jen!
Kindly, ldh

March 28, 2010 at 10:56 AM

 
Blogger Joyce said...

Thank you for visiting my blog. My SIL just loves deviled eggs. I will be whipping up a batch for Easter Sunday and the following week to use up all the boiled/colored eggs I make with my little GS next Saturday. Happy Easter to you and your family. Oh and I like the fact that your brother sang at the wedding. I always cry when I hear that song at weddings.
Joyce

March 28, 2010 at 11:42 AM

 
Anonymous Teresa said...

I enjoy deviled eggs but usually eat them at parties. I think I'd like to have some for lunch today. Thanks for sharing and for visiting my blog!

March 28, 2010 at 12:19 PM

 
Blogger Bonnie said...

Plan to try your boiling method next time I make deviled eggs. I have had trouble peeling them without breaking off part of the white.

Isn't it amazing that whenever you take deviled eggs to any type function there are never any left!

I appreciate your nice comments on my blog. I plan to post the recipes soon.

March 28, 2010 at 2:25 PM

 
Blogger lostpastremembered said...

Thanks for stopping by my blog... I had deviled eggs for brunch today...
Your recipe is perfect... I sprinkle a little smoked paprika on afterward..but I never do that beautiful piping that makes yours look amazing!

March 28, 2010 at 3:28 PM

 
Blogger Julie said...

Love, love, love deviled eggs. Hubby not so much! I just made hard boiled eggs earlier today. I debated which method to use. I used the one of dropping into already boiling water...none cracked, so I think you're right, it's the best method.

March 28, 2010 at 4:33 PM

 
Blogger Rettabug said...

Just when I had convinced myself that we didn't need deviled eggs this Easter, you come along with a great recipe like this that looks soooo pretty done with the cookie press. I never would have thought of that!
Come see what I've done with my egg plates this weekend. Now I'm going to have to change at least one & make room for REAL eggs! LOL

March 29, 2010 at 3:47 AM

 
Blogger The Quintessential Magpie said...

This sounds so good!

YUM!

XO,

Sheila :-)

March 29, 2010 at 12:52 PM

 
Blogger Jennifer @ Back at the hive said...

I love love love deviled eggs! If they are not on the table for family functions, there will be mutiny. Where is the pickle relish? I need pickle relish in my eggs!

March 29, 2010 at 4:33 PM

 
Blogger Jerri said...

Yum! I LOVE deviled eggs!

Thanks for linking up for Friday Favorites!

March 30, 2010 at 4:22 AM

 
Blogger Chanin said...

Thanks so much for stopping by my blog! These eggs look great! It's so funny because my Aunt and sister fight over who is going to bring the eggs each holiday!! They hate each other's but love their own...maybe I will make these and take over!!! haha Either way, I will definitely try these and thanks for the tip about placing in the boiling water! I have had a problem with peeling my eggs too, makes me soooo mad!!

March 30, 2010 at 9:13 AM

 
Blogger My Book Barn said...

Those look great! Happy April Fools! Dropping by from SITS!
~Angela

April 1, 2010 at 5:19 PM

 
Blogger ham1299 said...

I actually tried following your advice for boiling my eggs today! Then I posted about it:

http://ham1299.blogspot.com/2010/04/egg-cellent.html

Thank you for such AWESOME advice! :-)

April 7, 2010 at 10:17 PM

 

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