Deviled Eggs

Last year Carrina and her husband, Mike, came over for Thanksgiving and brought deviled eggs. Now I really love deviled eggs, but these are in a category all their own. These are really, really good. So we had to have some again this year, even if they were elsewhere.

And really hard to make pretty! Seriously, even with help peeling the eggs, more than a few tore. Good thing I’m not always going to looks around here. The flavor is definitely there and the process, overall, isn’t that hard. I doubled the recipe below and it was fantastic. Sorry about the blurry picture. I didn’t realize it was blurry until typing this up now and they are definitely all gone.

Classic Deviled Eggs from Cooks Illustrated via Carrina:

Makes 1 Dozen Filled Egg Halves

7 large eggs (cold)
¾ tsp. grainy mustard
3 Tb. mayonnaise with olive oil
1½ tsp. apple cider vinegar
¼ tsp Worcestershire sauce

If all of your egg white halves are in perfect shape, discard two. During testing we found it usual for a couple to rip at least slightly (haha, or in my case, many and a lot), which worked out well because it meant the remaining whites were very well stuffed.

Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with cold water and ice cubes. Transfer eggs to ice water with slotted spoon; let sit 5 minutes.

Peel eggs and slice each in half lengthwise with paring knife. Remove yolks to small bowl .This part was super easy. They just popped right out. Arrange whites on serving platter (or a plate), discarding two worst-looking halves. Mash yolks with fork until no large lumps remain. Add mustard, mayonnaise, vinegar, Worcestershire, and salt and pepper to taste; mix with rubber spatula, mashing mixture against side of bowl until smooth. I used a fork the whole time and it was fine.



At this point, the recipe gets obsessed with using pastry bags and star tips. Carrina didn’t do this last year and advised me to just scoop the filling in with a spoon. I’d advise the same. Serve at room temperature.

And try not to eat them too quickly. They are that good.