My First Deviled Eggs - Not a Bad Inaugural Attempt

As dedicated Madhuknitsandcooks.com readers know, I've had a slow introduction to the world of eggs.  I only just started making frittatas and hardboiled eggs a year ago, and I made my first scrambled eggs a few months ago.  But now the dam has broke, and I find myself increasing turning to eggs for more than just baking.  

My latest egg recipe was definitely the most complex - deviled eggs.  I decided to go with the pros at Cook's Illustrated for this recipe because even though their approach was the most complicated, I thought it would probably not only yield the best results, but also help inform my egg-cooking techniques moving forward.

Thankfully, I was right on the second point - their approach of boiling eggs and then letting them cool in a ice bath produced a great hard-boiled egg.  Unfortunately though, that didn't make peeling the shells off the eggs easier than the traditional, non-ice bath approach, but that's fine.

I ended up doing that under running water in the sink, and I covered the eggs by approx. 1 inch of water while bringing them to a boil.

After the eggs cooled, I sliced them in half.  As instructed, I discarded (into my mouth) the two egg white halves that didn't look the best so that the remaining 12 half-whites would be overflowing with filling.

I then mixed together the egg yolks with the remaining ingredients - cider vinegar, (vegan) Worcestershire sauce, mayonnaise and mustard.  Instead of using a grainy mustard though, I used dijon mustard which I had in my fridge.

When I tasted the mixture, I thought it has too much mayonnaise flavor so moving forward I will probably reduce the mayonnaise amount by 1 tablespoon.  For this attempt though, I tried to offset that flavor by adding in more Worcestershire. 

That seemed to do the trick as the result was very good - tangy, slightly sweet, smooth, and a bit of umami flavor from the Worcestershire.  I look forward to make these eggs again!

Comments

[Linda Hinde]

Great job! Love deviled eggs. I cook hardboiled eggs at least once a week. I have a Cuisinart Egg cooker, had it about 5 years and love it. Egg shells come off real easy. You can do poached eggs with it as well. Ordered of Amazon. Happy Thanksgiving to you.

[Cuddles]

I love eggs! Scrambled, sunnyside, hard boiled, soft boiled. But generally, I don't like deviled eggs because the mushy yolk freaks me out. But given that deviled eggs turned you on to eggs, maybe I should retry.

[madhu]

Thank you Linda and Cuddles!