If only Deviled Eggs came from the Easter Bunny… Since they don’t, and the crucial ingredient is a Perfect Egg,* I’m sharing the recipe for an egg that peels easily, and has a tender, delicate white with a moist golden yolk.
NOTE: *Perfect as compared to one where the yolk is greenish and as resilient as a Superball.
*Also, the over-cooked, man-handled, psychedelic-dyed eggs that have been hidden under bushes, behind sofas, and in trees all morning are not good for eating. Toss them.
This recipe is from “CLASSIC AMERICAN FOOD WITHOUT FUSS,” by Frances McCullough and Barbara Witt, a cookbook I’ve used for 20 years. Their recipes are delicious, and their recipe notes witty.
1 dozen extra-large eggs at room temp.
You don’t want fresh eggs, because they’ll be harder to peel, but that shouldn’t be a problem unless you live on a farm. Supermarket eggs weren’t born yesterday.
Put the eggs in a saucepan just large enough to hold them, cover with cold water, and slowly bring to a boil. Once the water boils, cover the saucepan and take it off the heat. Let stand for 15 minutes to cook the eggs.
Put the pan in the sink and run cold water over the eggs. The Germans call this procedure “frightening the eggs.” It helps to loosen the shells.
Once the eggs are suitably terrified, tap them on all sides, against the side of the pan to crack the shells. Let them sit in the cold water until you’re ready to peel them.
Cut the cooked peeled eggs in half, and transfer the yolks to a small bowl. Mash them well with a fork and add 6 TBL Hellman’s Mayonnaise, 1 TBL Worchestershire sauce, and 1/2 tsp dry mustard. Add salt and freshly ground pepper to taste.
Stuff the egg whites with the filling and finish them with a shake of paprika, if you like. You can also put the filling ingredients into a bag and pipe them into the whites.
If plain old deviled eggs aren’t sexy enough, finish them off with a dollop of caviar, or add a bit of smoked salmon. Sprinkle with minced scallions or snipped chives.
Cover the egg plate loosely in plastic wrap and refrigerate for at least and hour before serving. This gives you time to have a glass of champagne and relax.
Proudly present your Deviled Eggs. You will be the hostess-with-the-mostest, and you didn’t have to sell your soul for perfection!