Deviled Eggs

Name: Deviled Eggs
Total time: 40 min
Yield: 2
Ingredients: 4 unit eggs (large); 2 l water (for boiling); 2 ½ tbsp mayonnaise; 1 tsp mustard (yellow or Dijon); ½ tsp white wine vinegar; ¼ tsp salt; 1 pinch black pepper (ground); ¼ tsp paprika (for dusting)

Vegetables & Salads · American

8 ingredients · 40 minutes · 2 servings

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263kcal12.9g protein22.5g fat1.2g carbs~$0.80/ serving*

Contains egg · sometimes contains soy — check the label

Restrictions

ContainseggIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelsoy (Mayonnaise)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

Vegetarian · without onePescatarian · without oneNo pork · without oneNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

4 unit	eggs (large)
2 l	water (for boiling)
2 ½ tbsp	mayonnaise
1 tsp	mustard (yellow or Dijon)
½ tsp	white wine vinegar
¼ tsp	salt
1 pinch	black pepper (ground)
¼ tsp	paprika (for dusting)

Optional

Not counted above. The dish works without them.

1 tsp	sweet relish (drained)
1 tbsp	pickle (minced)
½ tsp	hot sauce
1 tbsp	chives (sliced thin)
1 slice	bacon (cooked, crumbled)
¼ tsp	smoked paprika

Steps

Boil11 min
water at a full boil, then held at a bare simmer
- eggs
eggs lowered into water that is already boiling — a hot start sets the outermost layer of white against the shell membrane immediately, which is why hot-started eggs peel clean and cold-started ones tear. Eleven minutes gives a yolk fully firm but still yellow; past about thirteen, iron from the yolk and sulfur from the white meet at the boundary and leave the gray-green ring
Rest10 min
ice water
eggs straight from the pot into ice water — this halts carryover cooking, which would otherwise push a perfect yolk into chalky, and the contraction pulls the white away from the membrane
Peel5 min
under a trickle of cold water
crack the fat end first, where the air cell sits, then roll and slip the shell off with the membrane attached; the water gets under the membrane and does most of the work
Slice2 min
wiping the blade between eggs
halve lengthwise and press the yolks out into a bowl — a yolk-smeared blade leaves yellow streaks on the next white, which is the difference between a platter that looks made and one that looks handled
Mash3 min
through a fine sieve
yolks pushed through a sieve rather than forked; cooked yolk is granular and a fork leaves nubs that survive every later mixing and read as gritty on the tongue
Mix2 min
folded, not beaten
sieved yolks + mayonnaise + mustard + vinegar + salt + pepper, stirred just to a smooth paste — the vinegar and mustard are doing the work of cutting a filling that is otherwise fat on fat, and mustard's emulsifiers keep the mayonnaise from breaking and weeping into the white. Beating it hard only thins it
Top5 min
chilled whites
- paprika
pipe or spoon the filling into the whites, mounded above the rim so each half is a portion rather than a garnish, then dust with paprika = deviled eggs. Hold cold; the filling is a raw-egg emulsion and softens and slumps at room temperature within the hour