Greetings food lovers! I understand that there’s quite a few people from my mom’s hometown that have been following this blog and are enjoying the recipes! I’m so glad y’all are following!
Today we’re going to be addressing one of the simplest and yet most difficult recipes out there: deviled eggs. The hard part is getting the eggs to turn out smooth and not be all bumpy and cracked when you peel them. So let’s do this!
Ingredients:
- 6 eggs
- Lemon juice
- 1/4 cup mayonnaise
- 1 tsp yellow mustard
- 1 tsp white distilled vinegar
- Salt
- Pepper
- Paprika
{Due to the simplicity of this recipe, it’s super easy to double or even triple depending on your needs!} Start by heating some water in a pot over medium heat. I’ve got about 5 cups in mine. Add salt…LOTS of salt. {See how the salt is visible on the bottom of the pot?}
When you see little bubbles coming through the salt in the pot, it’s time to add the eggs. {If you set the eggs you’re using out for 5-10 minutes before you put them in the water, they become closer to room temperature. If they’re room temp, then there’s less chance that they will crack when you place them in the water like a cold egg would.}
Because I don’t like burning my fingers on almost boiling water, I use tongs to gently place my eggs in the pot.
Turn the heat up to high and add some lemon juice to the water. I know it sounds weird, but the acid in the lemon juice breaks down the shells some so they’re easier to crack later. There’s no set amount for how much lemon juice, but the more eggs you’re making, the more juice I would suggest adding.
Now, feel free to step away for a bit because those eggs are going to boil for 12 minutes….
…in water that looks like this.
When the timer goes off, turn the stove off and carefully take your pot to the sink. Pour out the hot water and then fill half of the pot with cold water and the other half with ice.
Let this sit about 10 minutes for 6 eggs, 15 minutes for 12, and so on. The more eggs you have, the longer it will take them to cool.
Pull the eggs out of the ice water one by one and peel them. Now, as you can see from the photo below, even with all of our helpful tricks, not all of the eggs came out perfect. Honestly, once they’re finished, the majority of people focus on how good they taste and not how pretty the perfectly shelled eggs are.
Take a knife and cut them in half lengthwise {or hot dog for you moms of littles}. Because the eggs are still cold from the ice water, the yolks should pop out with no trouble. Set the egg whites aside and let’s whip up our yolk mixture!
Take a fork and mash the yolks. No big lumps. Smaller pieces blend better with the other ingredients and your yolk mixture tends to be creamier.
Add the mayo, mustard, vinegar, salt, pepper, and some paprika.
Stir until well blended and smooth.
Take a spoon and fill the eggs carefully. Don’t worry about getting the right amount in each one. Make sure each egg white has some and any leftover yolk mixture can be distributed between the ones that have less.
Top it all off with a generous sprinkle of paprika and you’re done! You can serve immediately or make them up to 2 days ahead of time and chill in the fridge! {Fun twist: you could also add dill relish to the yolk mixture and then top with fresh dill!} So yummy and easy! Enjoy!
Wise Woman's Kitchen 