I started just calling this post Deviled Eggs, but that sounded boring. Devilish Deviled Eggs sounded like a horrible Dad joke (sorry Dad), so I landed on “Non-boring”, which in itself is a little boring. Alas, hopefully the taste of the eggs will make up for the title.
Before I get to the unnecessary story and then finally the directions, I’d first like to give a shout out to my friend Erica for coming over and supporting a crazy day of cooking and baking. Food pictures really have to be taken in the daylight, so I took a Sunday and went crazy with it. You can see Erica’s fingers in this post. Thanks Erica!
Only one more diversion before we get to the unnecessary story, instructions, cat fact, and finally recipe. I figured it was time to post a picture of my adorable baby. I also want to say that I am completely a dog person too, but a dog would be really sad and not get enough attention right now in my life. Soon enough! So what do we think? Second post? This blog kind of feels like dating. Is a second date too soon to start showing pictures of your kids? Either way, here it is.
Almost every time I go to see my family in Michigan I end up making some deviled eggs, and almost always for the holidays. My husband also can’t get enough of them when I make them. I actually have to separate them and put them in different hidden containers and then a day later “find” another few so he doesn’t eat them all at once.
I honestly can’t remember when I started making deviled eggs (or why, more importantly), and how in the world I decided to make them this way. Maybe my Mom started it? Or maybe she just ate a lot of deviled eggs while she was pregnant. Either way, this is the only way I like my deviled eggs, other than with pesto mixed in, which I had a friend’s party (hi Lilly!) once.
On to the eggs! First, boil and peel a bunch of them. If I’m with my family, I’ll boil up to a dozen. If not, I try to stick to boiling only six, because that will still give you a dozen deviled eggs (MATH!). The best trick I’ve learned over the years is to boil the eggs, then immediately dunk in an ice bath after. Supposedly it creates air bubbles in between the boiled egg and the shell. Also, after I peel the eggs I put them back in the water bath. This typically guarantees that you won’t get any shell on your eggs, which would ruin the holidays. And you don’t want to ruin the holidays, do you?
After peeling, cut in half length-wise, take out the yolks and put in a separate bowl. Place the egg whites on a pretty tray, or straight into multiple Chinese take-out containers that can be strategically hidden in your fridge if you’re just making them for a person who will eat too many in one sitting and then complain about a stomach ache.
Here is where I divulge the first one of my secrets to great deviled eggs. The secret? Remove some of the yolks from the bowl and set aside. There’s no strict rule to this, or any part of the recipe, but if I’ve boiled six eggs I’d remove one or two of the yolks. You can add them back in later if you get a little crazy too with the mayo. In the picture above I haven’t removed the yolks.
For these “measurements” I’m going to keep assuming you boiled six eggs, making 12 deviled eggs. To mix the filling, first add your mayo (about 1/2 cup), mustard (about 1.5 tablespoons, the bright yellow kind ONLY), a 1/4 tsp salt and 1/2 tsp cracked black pepper. And now is the time for the second secret. Add 2 teaspoons of Worcestershire sauce, 1/2 tsp of onion powder, and 1/4 tsp of garlic powder. Normally I pile on the garlic in anything I make, but you really don’t want it to be overpowering in this recipe, just to add a bit of spice.
Next, mix together the ingredients and sit down. Why? Because you’re about to be blown away. Sorry, Dad joke again. Anyway, taste it and adjust as necessary. Need more kick? Add more Worcestershire sauce and mustard. Too spicy? Add more mayo.
Next, fill the eggs haphazardly, or prettily if you’re into that type of thing. Sprinkle some paprika over them and immediately put in the fridge. Smack away anyone’s hand who tries to eat them before half an hour is up.
You’re more than likely to have a little filling leftover, unless you manage it perfectly, which I’ve never managed, so please do share the secret if you do. I personally just dump the rest of the filling since it’s never much. I’ve had friends who have grabbed the bowl and the nearest cracker and just went at it, but that grosses me out to no end. Mixture in the egg? Great! Mixture on a cracker? Get it away from me. Who knows.
And now it’s time for….cat fact!
Adult cats only meow to communicate with humans (boy do they ever). CAT FACT!
And the recipe:
These eggs taste best after they’ve been in the fridge for at least half an hour. The ewxipw below makes 12 deviled eggs. The serving size wholly depends on who is eating them.
6 eggs, hard boiled and peeled
1/2 cup mayonnaise
1/4 cup yellow mustard
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
1/4 tsp garlic powder
2 tsp Worcestershire sauce
Paprika, for sprinkling
1. Cut eggs lengthwise and remove yolks. Set yolks aside in bowl and lay egg whites on dish, cut side up.
2. Remove two (halves) of the yolks. Add in remaining ingredients. Taste and adjust as necessary.
3. Fill egg whites with yolk mixture. This can be piped on if you’re feeling fancy.
4. Sprinkle paprika over the eggs.