Translate

4/5/13

Perfect Deviled Eggs the Easiest Way I Know!

A sprinkling of paprika makes a tasty and pretty garnish.
Food processors make many chores so much easier and making Deviled Eggs is at the top of my list. The perfect deviled egg at my house has a filling that is smooth, creamy, and seasoned just right. Not, dry and lumpy with bland flat flavor!!

HELPFUL HINT:
The first step is to try NOT to use the freshest eggs you can find.  When hard cooked very fresh eggs will be way harder to peel.  I look through the dates on the egg cartons at the grocery and try to select the ones that are the oldest but still within the safe to use dates.  Or, I just buy the eggs ahead and save them back a week or two in anticipation of preparing them.  Many times you know ahead of time if you plan to make them for a reunion or gathering.

Next cover the eggs with about an inch of water, that I salt, and bring to a boil over high heat in a covered pan.  As soon as it comes to a boil turn the heat off, leave the lid on, and set your timer for 15 minutes.  After  15 minutes drain the eggs and cover with cold water.  Drain again and peel under running water.

Please understand that you will need to taste the egg filling and tweak the seasonings until you like them and they are "just right" for your family.  I never measure these ingredients.  I taste so I am estimating and tasting as I make these.  So please understand I am estimating the ingredients based on how much I estimate using for this number of eggs.  Please taste and tweak!


Ingredients for Perfect Deviled Eggs:

6 peeled hard cooked eggs cut in half
1/4 - 1/3 C. Miracle Whip or Mayonnaise ( I prefer Miracle Whip for this.)
1- 2 t. sweet pickle juice or sweet pickle relish  ( I like the relish best.)
1/4 - 1/2 t. yellow mustard
pinch of salt
pinch of celery salt
pinch of cracked black pepper
paprika if desired for garnish, optional

Lay the halved egg whites onto a platter and set aside for now.  Place the yolks of the eggs into the bowl of the food processor and add all of the remaining ingredients beginning with the lesser amounts.  Depending on the size of the eggs you very likely will need to add a bit more wet ingredients.  If the amounts I have suggested are not quite enough, by all means add a little more until you get them "your way"!

Cover and pulse until smooth.  Taste and adjust seasonings.  If still too dry add a small amount more wet ingredients.  Pulse again until smooth.

Spoon the filling into the empty egg whites and garnish as desired.  My kids love paprika but olives, fresh dill sprigs. and tiny pickles are all quite nice as toppers.  If making ahead cover well and refrigerate until serving time.

Note:  Many people use a pastry bag to place the filling and that is another option.  I like the looks of these, probably because that is the way my Mother and her Mother did them.  It is just how ever you would like them! 

I usually consider 3 halves a serving because our crowd loves these.  Yield 12 pieces.

4 comments:

Sunshine said...

Lookin' good!

Rita said...

They look delicious!

Recently I've begun using a zipper bag (with a small hole cut off one corner) as a "pastry bag".

Works like a charm and you just throw away the bag when finished for easy clean-up.

Diane Cosby said...

Great tip Rita! Thanks for sharing it. Easy clean up too. Diane

Myrna said...

Look like just the way I like them. I like mine creamy, but the rest like them a little stiffer. Yours look just right.