And over the years I've filled, transported, and served deviled eggs many ways. I think I've got it down now! I used to get out the pastry bag and tips and get really fancy when I was filling them. I'm so over that! So I switched to a spoon a few years ago and then, just lately, to a perfect small scoop! Yes, that's the way to go!
I use the lovely glass egg plate pictured here to serve them at home or to take to a more formal event, but gone are the days when I transport them in a storage container then transfer them to an egg plate when I get there. When I found this clear "egg organizer" online, I knew this was the answer!
Just used it to take 2 dozen deviled eggs to a casual gathering. It was perfect. Just pop the lid off and set it on the table, and it looks fine. Sorry I didn't get a photo, but I had a lot going on that day and just couldn't be bothered. Check out the link and see it there. One of the photos shows it on a table and you can see how unobtrusive the container looks.
There are several ways to boil (hard-cook) the eggs, some of which are supposed to be vastly superior to the others; but I'm not even going there, except to say that the best way is whatever works for you. I'm just including one method, in the directions, and leaving it up to you to sort out.
I'm only going to comment on the degree of doneness because, well, they need to be actually done. As you may know, I adore Jacques Pepin, but he and I don't see eye to eye on this subject. I say a hard-cooked egg yolk should be yellow and matte, and he says it should be orange and shiny. That's just wrong!
What's your favorite thing to take to a bring-a-dish sort of gathering? (Mr Delightful would say, "My cavernous appetite!")
There are several ways to boil (hard-cook) the eggs, some of which are supposed to be vastly superior to the others; but I'm not even going there, except to say that the best way is whatever works for you. I'm just including one method, in the directions, and leaving it up to you to sort out.
I'm only going to comment on the degree of doneness because, well, they need to be actually done. As you may know, I adore Jacques Pepin, but he and I don't see eye to eye on this subject. I say a hard-cooked egg yolk should be yellow and matte, and he says it should be orange and shiny. That's just wrong!
What's your favorite thing to take to a bring-a-dish sort of gathering? (Mr Delightful would say, "My cavernous appetite!")
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Classic Deviled Eggs
(Makes 24)12 large eggs
1/2 cup mayonnaise
2 teaspoons country Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon curry powder
1/8 teaspoon dill
Garnishes (fresh dill, pimiento slivers, stuffed olive slices, minced parsley or paprika)
1 Place eggs in a single layer in large pan. Add enough room temperature water to cover eggs completely and an inch or two over. Bring to a boil over high heat. As soon as water is bubbling enough to make even one egg rattle, remove pan from the heat and cover tightly with the lid. Let stand for 14 minutes. Drain and add cold water to pan; repeat twice. Leave eggs to cool for 15 minutes in cold water. Drain, and proceed with recipe or refrigerate until ready to use.
2 Peel the eggs, cut them in half lengthwise and remove the yolks. Place egg whites on a plate and yolks in a 1-quart bowl.
Note: Here is a link to my Tahini Chicken Tea Sandwiches post about the very best knife for cleanly cutting hard-boiled eggs in half (and many, many more things!).
3 With a fork, mash yolks well. Add mayonnaise, mustard and seasonings; mix well. Taste and adjust seasoning. The filling needs to be more strongly flavored than you might think because the egg white is not. I'm thinking of salting the egg white halves next time. Does anyone do that?
4 Using a spoon or a pastry bag (Pfft!) or small scoop (Yay!) fill the egg halves. Garnish. Chill until serving time in a handy-dandy clear egg organizer!
3 With a fork, mash yolks well. Add mayonnaise, mustard and seasonings; mix well. Taste and adjust seasoning. The filling needs to be more strongly flavored than you might think because the egg white is not. I'm thinking of salting the egg white halves next time. Does anyone do that?
4 Using a spoon or a pastry bag (Pfft!) or small scoop (Yay!) fill the egg halves. Garnish. Chill until serving time in a handy-dandy clear egg organizer!
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Jean
22 comments:
Deviled eggs are such a classic and versatile party dish, and it’s great to hear how you’ve perfected the process! The small scoop tip is genius for making filling them quick and easy without all the fuss of fancy piping. And the egg organizer is a smart way to keep everything looking neat and organized during transport. I love the casual yet thoughtful approach you take to making them! As for my favorite dish to bring, it’s hard to top a crowd-pleasing classic like deviled eggs! But a big bowl of pasta salad or a simple dessert often does the trick for me.
Thanks so much, Melody! A big pasta salad is another of my go-to's also.
I’ve never outgrown a childhood aversion to the whites of eggs. But they do make a nice half-shell for the good stuff. The pairing with olives is new to me. Gonna keep me awake tonight thinking about that taste combo…
Love the way you you have displayed the eggs
Sully, let me know if you try that combo! I don't have an aversion to egg whites, but I have an aversion to egg white omelettes. Is that still a thing? Cholesterol-phobes started that whole thing.
Thank you! I like food to look pretty as well as taste good.
I agree with you on all counts here, Jean! Deviled eggs are certainly a crowd pleaser! I, too, am over the cute piped filling! I will use a pretty egg plate for gatherings here at home, but if I am taking deviled eggs to an event, it will be in a plastic container. (I have a double decker container with each layer holding twelve.)
It's been a while since I popped in here. Life has been "different" for me the past couple of years and I have lost my blog mojo. Hope you and Mr. Delightful are well! Happy New Year!
Hi Jean -- good to see a post! I've always done the spoon way -- it's just how I was raised! But the small scoop is brilliant and will be my next se. I was thinking of making some just to keep in the fridge for breakfast or a low-carb snack now that I'm looking at that path again! I go in spurts of adding things to mine -- finely chopped shallot or dill relish or if feeling bold, a few drops of hot sauce but never thought of curry. I'd like that. (And I always make a extra egg and put the finely chopped white from that egg or whichever one breaks out badly when I peel it so they aren't skimpy!) LOVE this idea!
Cheryl, sooo good to hear from you! And I understand completely. Hope this year will prove to be a better one for all of us.
Thank you so much, Jeanie! That's a good idea to make an extra egg. I didn't this time, and fortunately, they all peeled nicely and cut evenly and I wasn't having to kick myself for not being able to fill all 24 slots in my new egg "organizer!"
I do love devilled eggs! Spooning the mixture is the way I've always done it. I have a vintage turquoise egg plate that makes the eggs look so pretty with their yellow yolks.
Wishing you and Mr. Delightful a wonderful 2025, Jean.
Who wouldn't love these, Jean? I have been working on a stuffed egg recipe that we had in Tours (Loire Valley) -- and I am beginning to wonder... why make things more complicated than these beautiful and simple originals!
I'm always happy to see a plate of deviled eggs arrive for a gathering. I wonder how if people hesitate these days to bring them to a party with the price of eggs lately! :) I have the same classic deviled egg dish.
Thank you, Lorrie. I'm sure I would love your plate; turquoise is one of my favorite colors, as is yellow.
David, thank you. I think deviled eggs is one of those foods that is really best when kept simple, but we all love reminders of favorite travels!
Ellen, don't you just love that dish?! Yes, the price of eggs is quite something. I paid $11 for that particular dozen, organic and free-range and ethical and all the rest.
Deviled eggs are great , everybody seems to love them. I make them quite often. They make a great snack and crowd pleaser. I love your plate.
Thanks, Gerlinde. I do so love a pretty egg plate!
I love baked eggs, cooked eggs, but not the biggest fan of deviled eggs, not sure why. BTW Love your egg platter.
Thank you for sharing and participating at SSPS 344. See you at #345
Thank you, Esme! Love pretty dishes!
I must admit that I haven't had a devil(l)ed egg in quite a few years, but I did always really enjoy them and now you've made me really long for them again. I really hate to disagree with you but I'm afraid I'm with the great Pepin on the subject of egg yolks. I spent too long in France, I suppose.
Yes, Phil, I seem to recall your opinion on egg yolks differing from mine. But that's okay, we can still be friends!
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