HOW TO BE A BASIC: THE DEVILED EGG

deviledeggnosquareIf there’s anything that turns me into a human vacuum more than banana bread, it’s deviled eggs. Because I’m a human garbage can with zero self control.

That’s why deviled eggs rarely happen because I will tip that tray back and let the mayo yolk egg combo fly. Banana bread though, that’s a weekly occurrence, because it’s got fruit with the stick of butter so it’s basically a fruit salad.

eggshellsI was going to go all out with a crazy deviled egg for the easter celebrations but then I realized it’s the perfect thing for the how to be a basic series because everyone needs a basic deviled egg recipe to go off of, and if you’re really feeling like a freak then I’ve got you covered with some of my favorite variations from all over the internets.

Before we can talk about the deviled part though we need to talk about the egg shaped elephant in the room: the hard boiled egg aka just kidding stop boiling your eggs and steam them. Genius J. Kenji López-Alt over at Serious Eats wrote all about it and as soon as I saw it with pretty much all positive comments I said yas and went for it, using that pasta colander insert thing for my stockpot and they came out perfectly. There’s way less water used, and way less time needed to steam the eggs so that means the train to deviled egg junction/my mouth is leaving earlier than expected. It’s the only way I’m cooking my eggs in their shell forever and always.

deviled-egg-patternSince we’ve locked down the cooking method we can move onto the actual deviling, where we get a little crazy and push our egg yolks through a fine mesh sieve to ensure proper silkiness. When I first read it I was like, okay, that’s almost team too much, but it happened once and has happened ever since. In the grand scheme of things it really doesn’t take much effort and it’s a lot smoother/fluffier than if you just use a fork. Then to make them deviled we use good mayo, a little yellow mustard, a little acid in the form of pepperoncini or pickle juice and some salt and pepper. Boom, done, basic.

To finish them up you get a little extra cute and pipe the filling back into the white and top it with smoked paprika, for two reasons: to let everyone know this is some real classic deviled egg shit, and also because yes that paprika is smoked and it gives everyone some bacon vibes without actually using the bacon. Magic.

Now, if you wanna go above and beyond, check these bebes out:

Adrianna went and pickled/dyed twofer combo-ed her eggs in some crazy gorgeous natural things. I love the cabbage one that gives me 90s barbie lipstick and the old bae in the filling.

Brandon is creating a beautiful masterpiece: mustard deviled eggs with CRISPY CHICKEN SKIN, but please jesus don’t let Steve find out because that is his dream everything and I will not get to eat any if I make them.

Stephanie went for a Jalapeño Popper spin, which is so genius and perfect for me when I was in high school and loved jack in the box jalapeño poppers but also perfect for me right now because I will love jalapeño poppers in any form for eternity.

Megan went and made cobb salad deviled eggs which, hello, SALAD HEALTH FOOD TAKE ALL MY MONEY.

And Alana went the no mayo with tobasco and fennel route which is probably punishable in some states but this is a safe space. I love the kick of the tobasco, and that crispy fennel on top? Done, I’m finished.

The Deviled Egg
Makes 12

6 eggs, hard steamed, or boiled, completely cooled and peeled
3-4 tablespoons of good mayonnaise
1 teaspoon yellow mustard
1 teaspoon pepperoncini or pickle juice
salt and pepper to taste

Slice each egg in half lengthwise and scoop out the yolks (they sort of just fall out if you go the steam route) into a fine mesh sieve/strainer placed over a large bowl.

Using the back of a spoon, or your hands, press the yolks through the strainer into the bowl then lift the strainer up carefully and use the spoon or your fingers to sort of get any yolk that’s hanging on to the bottom of the strainer.

Add 3 tablespoons of mayo, the mustard, the juice, and a pinch of salt and pepper. Stir to combine. If your mixture seems too dry, add the 4th tablespoon of mayo and taste for seasoning. Adjust the salt if needed then transfer the mixture to a large zip top or piping bag.

Wipe off the whites if needed then snip the tip of the bag and pipe the mixture evenly between the 12 halves. Lightly dust with smoked paprika and garnish with whatever the hell you want. Everything can be made ahead of time and sealed in a container, just hold off piping the yolks in until the last minute. Try not to eat all 12 by yourself.

 

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  • PICKLE JUICE!

  • Kate Ramos

    Steam them?! Well I never….until now, that’s genius! Love the basic recipe.