Friday, April 10, 2009

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.


lisa said...

There are some ideas here for making more peelable eggs:

Kim said...

Cool! Thanks. I already use the one method with the ice and the results are hit and miss. I will have to try poking holes next time.

Anonymous said...

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

Kim said...

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!