Devilled Eggs

Features: Quick to prepare, flavorful, suitable as a party food or side dish.

Ingredient Requirements

Main Ingredients

Eggs: 12 large eggs (600-660g/24oz a dozen), makes 18-20 deviled eggs.

Filling and Garnishings

Mayonnaise: A small amount, for a fluffy filling.

Tabasco sauce or other hot sauce: Provides flavor and a mild spiciness.

Cold butter: 50g/3 tablespoons, cut into cubes, replaces most of the mayonnaise, making the filling softer and creamier.

White wine vinegar: Provides a brightening effect; other vinegars can be substituted.

Salt: To taste.

Dijon mustard: Provides additional flavor.

Chives and paprika: Classic garnish.

Instructions

Boiling and Preparation

Boiling Eggs: Boil 12cm (5-inch) of water in a large pot.

Gently place the chilled eggs into the pot and boil for 10 minutes, stirring once per minute to center the yolks.

Cool the hard-boiled eggs in cold water, then peel them.

Prepare the filling: Cut the eggs in half and remove the yolks.

Place the yolks and all filling ingredients (except butter) in a small food processor and blend until smooth.

Add the butter and continue blending until there are no lumps of butter and the filling is smooth.

Filling and Decoration

Filling: Select the best 18-20 halved egg whites.

Transfer the filling into a piping bag and pipe it into the egg whites, piling it to about the size of the entire yolk.

Decoration: Sprinkle with chili powder and finely chopped chives.

Serves immediately or chilled for several days for best flavor.

Recipe Tips and Tricks

Yolk centering tip: Stir the eggs regularly while boiling to use centrifugal force to center the yolk.

Filling smoothing tip: Use a food processor or hand mixer to make the filling smoother.

Storage suggestions: Deviled eggs can be stored in the refrigerator for 3-4 days, possibly even 5 days (but the author tends to conservatively estimate 4 days). Transportation Recommendations: Cut the bottom of the egg whites to flatten them, or use aluminum foil to form a cup-shaped bed to secure the deviled eggs.

Frequently Asked Questions (FAQ)

Why use butter instead of oil: Butter provides better flavor and texture, making the filling softer and creamier.

Origin of the name "Deviled Eggs": Derived from an old culinary term referring to food with a spicy or strong flavor.

Shelf Life: Refrigerate for 3-4 days. It is recommended to consume just before adding garnishes.

Reader Interaction and Feedback

Reader Comments: Several readers shared their experiences, some successfully replicating the recipe, while others offered suggestions for improvement.

Author Response: The author actively responded to reader comments, providing additional advice and answering questions.

This recipe provides detailed instructions on how to make delicious, creamy deviled eggs, suitable for various parties and as a side dish. The author offers a wealth of tips and tricks to ensure readers can successfully replicate this classic dish.