How to make perfect deviled eggs
One appetizer stands out as a must-have old standby and crowd pleaser, no matter what the occasion. It's equally at home on a silver platter or displayed at a buffet table on a nice ceramic plate. Birthdays, holiday meals and summer backyard pool parties are all enhanced with deviled eggs. These delicious treats are usually one of the first consumed. Any experienced host can tell you, you'll want to have another plateful in the frig to bring out when the first plateful is gone.
Deviled eggs are perhaps the quintessential hors d'oeuvre. Many hold the opinion that if you don't like deviled eggs, there's something wrong with you, unless you're allergic to eggs!
This delectable appetizer requires careful preparation and attention to detail to avoid a rather messy result. The successful deviled egg is as pretty to look at as it is delightful to eat. Here's a step-by-step instruction sheet to make sure yours are just perfect.
The eggs you use are important. Extra-large eggs are preferred, for a generous presentation of your deviled eggs. Use eggs with an expiration date as close as possible to the day you cook them. Older eggs don't crack as easily and peel without pulling chunks of the egg with the shell.
Gently place the eggs in the pan and add enough water to completely cover the eggs. Salt the water and add a couple of teaspoons of apple-cider vinegar. Allow the eggs to reach room temperature, about 15 minutes. Turn the heat on medium until they start to simmer. Do not let them come to a boil. Simmer for 15-20 minutes. Remove from the heat and place the eggs, still in the pan, in the sink. Run cold water over the eggs for several minutes until they are just warm to the touch. Allow to cool thoroughly, adding more cold water if needed.
To peel the eggs, gently crack on a hard surface, just enough to give you a place to grab the shell. They should peel nicely. Have your platter and a bowl to hold the yolks ready. Use your cutting board to cut each egg in half lengthwise. The yolk will pop out easily. Repeat until all are done.
Now for the fun part. Mash the yolks with a fork, but not so forcefully that the egg toughens. You want them nice and fluffy. Add enough mayonnaise to make a creamy texture. Some cooks like to add some very finely diced onion to the mixture at this point, but that's according to your preference. Using two teaspoons, fill each egg half with the yolk mixture. Sprinkle a fine dusting of sweet paprika over the eggs. Garnish the sides of the platter with sprigs of fresh parsley or snipped chives.
So there you have it. Perfect deviled eggs. Just leave plenty for your guests!
