Another Secret Ingredient for Deviled Eggs
I love deviled eggs, and I'm always intrigued by other's "secret ingredients". When I stumbled upon Tangy Deviled Eggs Recipe A La Naddy, I knew there was room for more than one hub on how to make deviled eggs. My secret ingredient is entirely different!
I liked deviled eggs okay when I was growing up. But I didn't really like the chunky texture from the relish, and I really didn't like not knowing whether I would bite into "sweet" relish or, as I preferred, dill.
One of the ladies in my church always brought my favorite Sunday-dinner-on-the-grounds deviled eggs. She didn't add any relish to her yolk filling. Instead, she dabbed a slice of pimento-stuffed green olive on top. Yum.
But, I'm about the only one in my household who likes green olives, so I've had to experiment over the years to find my perfect deviled egg.
First, there's the issue of boiling and peeling. In the comments of HeSaid SheSaid's hub, ralwus is correct. You cannot use fresh eggs. You need rather "aged" eggs for easy peeling.
If you are buying grocery store eggs, leave them in the frig a week or more before you plan to make deviled eggs. If you are lucky enough to have truly farm fresh eggs - I am no help for you. I'm seldom so lucky to have fresh eggs, and I have no idea how long it would take for a truly fresh egg to be old enough to peel easily when boiled. But then if you have plenty of fresh eggs, you probably don't need my advice about boiling them.
I also cook my eggs more like ralwus than Naddy. I put the desired number of eggs into the pot, cover them with water, and bring to a boil. Then I turn the pot off and let it sit a while with the lid on. According to ralwus, 20 minutes is the charm, though I've often heard 10 minutes. Truthfully, I've never timed it. I just leave 'em sitting on the stove until I finish whatever else I'm doing so I can get back to making deviled eggs.
I drain the water, put the pot right into the sink, and run cold water over the eggs, then I get down to peeling. After a few gentle taps against the edge of the sink, I give the egg a little squeeze and the shell slides off easily. I rinse the eggs as I peel them and let them rest on a paper towel until I'm finished.
Next, I use a butter knife to slice the eggs in half and plop the yolk into a mixing bowl. The halves of whites I go ahead and place directly onto the serving platter. I used a plain old serving tray for years, always in envy of the cute little deviled egg platters with the perfect little scoops around the edge to hold each half of a deviled egg. I never bothered to buy a deviled egg platter for myself, because I didn't think they made one big enough to hold all of the eggs I typically make when I make deviled eggs.
Deviled eggs are my favorite contribution to a pot luck or pig picking. I typically need to boil a lot more more than half a dozen when I make deviled eggs. I would place toothpicks in strategicly selected deviled eggs to keep the plastic wrap from smearing everything. But my sister gave me a plate last year that holds sixteen halves. It has come in very handy for family get togethers.
After halving the eggs and placing the whites in the deviled egg platter, I eye-ball measurements of Duke's Mayonnaise, a squirt or two of yellow mustard, salt and pepper in with the egg yolks.
And - are you ready for my secret ingredient? - drum roll, please!!!
Tip for Storing Leftover Deviled Eggs
If you are lucky enough to have a few left-over deviled eggs for lunch the next day, here's a little tip for packing them in your lunch box. Take two halfs and stick them back together in the shape of a whole egg, then pop them in a plastic bag. When you are ready to eat, just twist them apart - you will still have the filling in the egg instead of all over a wrapper.
I measure a healthy portion of dill weed (dried or fresh, whichever I have on hand) into my palm and toss it in with the other ingredients for the deviled egg filling. I want the dill distributed well throughout the mixture but not so much that the kids say "ich - it's got green stuff in it!" My stepson, who never eats anything green (at least not at my house!), loves my deviled eggs. In fact, no one has ever told me that they didn't like them, even those fans of sweet relish.
After I scoop the filling into the egg whites (and while I use a fork to blend the filling together, I use a teaspoon to fill the egg whites. I don't bother with the little fork marks some folks like to use for decoration), I pinch a little more dill weed out of the container to sprinkle lightly over the tops of the eggs as a garnish - a bit lighter than some people like to use paprika.
I could really go for some deviled eggs now! I usually buy eggs in bulk and have plenty in the frig any time I need "old" eggs to boil, but I missed my last warehouse shopping trip and don't think I have enough to treat myself. Bummer. I'm going to have to wait at least a week before I have eggs suitable enough to devil!
Twenty-two of Thirty
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