basic deviled eggs Archives

Deviled eggs are a favorite for holidays at Casa Bouquet. They make such a nice cold appetizer for any occasion. So many folks believe they have the best deviled eggs recipe and it really depends on what your family is used to. Why am I throwing mine out there? Because my recipe is the best 😉 ! Seriously, I’m sharing some tips and ideas you may want to add to your favorite deviled eggs recipe.

You will need a saucepot, a bowl, a knife, a fork, and a spoon. You may also want a deviled eggs plate.

The first step is hardboiling the eggs. Recently, I’ve had trouble with my eggs being extremely hard to peel. I did some research and found that older eggs make better hard boiled eggs. Now I try to buy eggs at least a week before I’m going to boil them, and peeling has been going better.

Place eggs in the saucepan and cover with cold water. The water should be at least an inch above the top of the eggs. Bring to a boil. Turn the timer on to 10 minutes and reduce the heat so the water is simmering. You may want to boil 7 or 8 eggs in case any of them don’t turn out right. At the end of 10 minutes, immediately fill the saucepan with cold running water and ice to get the eggs to room temperature.

Tap the large end of the egg on the counter or sink. There should be an air bubble in the membrane of the egg. Opening the egg from this end should allow you to get under the membrane to remove it and the shell from the egg.

At this point, you can refrigerate the eggs. I often do this step the night before I need the deviled eggs. Next, cut the eggs in half. I do this by holding the egg in my left hand and carefully cutting it with a table knife. Remove the yolks and place in a bowl.

Add mustard, mayonnaise, bacon bits, curry, vinegar, and herb mix to bowl. The mustard and vinegar make a big difference in taste. My favorites are apple cider vinegar and Aunty Lilikoi’s Wasabi Passion Fruit mustard. Mayonnaise can make a big difference in taste too. Many in the South swear by Duke’s Mayonnaise. The herb mix also can make difference in flavor. I use herbs from my garden, fresh or dried. Rosemary, thyme, oregano, tarragon, and basil are all good. A Tuscan, herbes de Provence, or Mexican herb mix will work fine. Use a knife or fork to mash the ingredients together. I like to make this a coarse mix so that small chunks of egg yolk are still visible in the filling.

Spoon egg yolk filling into whites. I usually put a small amount in each egg, then go around again to make sure the 12 eggs are pretty equal.

In a small container mix paprika and Cajun spice mix (I use Tony Chachere’s Creole Seasoning.) Sprinkle the egg yolks lightly with the spice mix. I scoop some in a spoon, hold the bowl over the egg yolk, and tap the handle of the spoon so it is sprinkling over.