The Best Ever Devilled Eggs

Being that we raise chickens, I always have fresh eggs and am always looking for ways to use them up. There are only so many times a person can have plain eggs for breakfast. Honestly, if I eat another scrambled egg anytime soon I will likely wretch. I don’t make devilled eggs very often because peeling really fresh eggs is an excersice in extreme frustration. I have tried countless ways to peel them in a manner that does not produce an egg that looks like it has already been predigested and I am still looking for that magic technique. If you know of any tips PLEASE leave a comment. Anyway, this morning I tried again. I choose the least fresh of the bunch but still they were only maybe 3-4 days old so they still looked terrible. However, they tasted fantasic. As far as I am concerned they were the best I have ever had. They are just eggs, right, how good could they be? Try this and find out.

Best Ever Devilled Eggs

7-8 eggs
1/3 cup mayo (more or less depending on how creamy you like it)
2 tsp Dijon mustard
1 tsp rice wine vinegar
1 T chopped fresh dill (optional)
salt and pepper to taste

Place eggs in a pot and cover with water. Once boiling set timer for 10 minutes. Don’t overcook the crap out of them. Timing does make a difference. If you leave them in there too long the yolks get that grey color around the outside and are sort of dry on the inside, ick! After 10 minutes drain, crack shells by jiggling the pot back and forth, and cover with ice water. Peel (or try to). Cut in half, pop the yolks out into a small dish. Combine all remaining ingredients with yolks and mash together until creamy. Check for seasoning and then refill the egg white halves. If you want them to look prettier you can sprinkle with paprika but I can’t be bothered. I also didn’t bother with a picture since mine are never pretty. Fresh and yummy, yes. Pretty, no.

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10 thoughts on “The Best Ever Devilled Eggs

  1. Let the eggs dry, refrigerate overnight- that helps. Somehow the egg will retract itself from the shell when it’s dry.

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  2. Thanks for that tip. I think you are right,too. I did that the last time since I was short on time so I left it for the next day. They really were a bit easier to peel. Actually, it was really easy for me since I had my 4 year old do it!

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  3. Use a teaspoon:
    Peel or pinch off a little of the shell and membrane from the wide end, just enough to gently insert a teaspoon, with the bowl facing the egg. Run the spoon around the curve of the egg, and it will pop right out. You may have to dunk the egg a few times in the cold water as your peeling.

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  4. Pingback: Weekly Gluten-Free Roundup – January 29, 2012 « Celiac Kitchen Witch

  5. Hi Kim! It’s 2012 and you’ve probably found yourself a solution by now =) but in case you’re still looking for ideas, I am happy to share what has consistently worked for me for several years. Here’s a cut & paste from my own recipe:

    • Remove the eggs from the refrigerator about 30 minutes prior to boiling – this should keep shells from cracking when immersing in boiling water.
    • Fill a wide-bottomed pot with about 4 inches of water, or enough to cover the eggs.
    • Bring to a medium-high boil. Yeah, that’s right!
    • Using a large slotted spoon, gently place the eggs in the boiling water in a single layer.
    • Once all the eggs are in the pot, boil for exactly 12 minutes.
    • Drain water leaving eggs in the pot.
    • Quickly and rather forcibly, shake the pan back and forth until the eggs have many cracks.
    • Cover the eggs with cold water.
    • Peel immediately and set aside until cool enough to handle.

    Continue with your recipe…

    IMPORTANT: When you drain the cooked eggs, fill the pot with cold water once. The water will not stay cold. The heat from the pot and the eggs will turn the water to warm. This is key. Cold water [I found through numerous experiments] causes the membrane between the egg and shell to adhere to both creating an unsightly finished product. The warm water, however, keeps the membrane attached to the shell but not the egg creating a beautiful and flawless finished product. Unpeel the eggs while still in the pot and submerged under the warm water. If you lift the eggs out of the warm water you will have problems. Perfect every time! Hope you try this method =)

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