Deviled Eggs
I love deviled eggs and have tried a number of recipes to come up with a combination that is perfect for me.
I love deviled eggs and have tried a number of recipes to come up with a combination that is perfect for me.
- Carbohydrate 0.603938649801161 g
- Cholesterol 93.06 mg
- Fat 5.85318049473619 g
- Fiber 0.0449578117122722 g
- Protein 2.80727010410621 g
- Saturated Fat 1.18738578124657 g
- Serving Size 1 1 Serving (28g)
- Sodium 63.3106468154545 mg
- Sugar 0.558980838088889 g
- Trans Fat 0.529580010414162 g
- Calories 66 calories
Step-by-step
- Slice eggs in half lengthwise and remove yolks; set whites aside.
- Using a mixer (or food processor) mix egg yolks, mayonnaise, sugar, vinegar, mustard, and salt; mix until creamy with no clumps of yolk.
- Pipe egg yolk mixture into egg whites.
- Sprinkle with paprika.
- Refrigerate until serving.
The Mechanics of the Yolk Mixture
Operating under the limitation of standard home kitchen appliances, achieving a completely smooth filling requires mechanical force rather than manual mashing. Blending cooked yolks with mayonnaise, vinegar, sugar, mustard, and salt demands a food processor or electric mixer to break down the dense protein structures of the hard-boiled egg. When the blades shear the cooked yolks at high speed, fat droplets from the mayonnaise disperse evenly, creating a stable emulsion that holds its shape when piped.
Preventing Grittiness
Small lumps in the filling usually stem from uneven moisture distribution or under-processing the yolks before adding the liquid condiments. Adding the white vinegar and prepared mustard gradually while the machine runs ensures the dry yolk particles hydrate completely without forming stubborn clumps. Process the mixture continuously for at least 45 seconds until the texture resembles smooth paste, as grainy yolks ruin the mouthfeel.
Historical Roots and Holding
Originating from ancient Roman preparations of boiled eggs seasoned with spicy sauces, modern versions rely heavily on mayonnaise for moisture. Storing the finished eggs in the refrigerator at or below 40 degrees Fahrenheit for no longer than two hours before serving prevents the delicate piped mixture from drying out on the surface.
