Deviled Eggs
This recipe is based on the classic formulation for deviled eggs. Just a nice, quick recipe that is easy to make and tastes great. The filling of this recipe is on the firm side. Add a tad more mayo if you would like it a bit softer. Also, I add a touch of Cayenne Pepper sprinkled over top to spice a few up and another variation is a tiny amount of fresh dill chopped fine and added to egg yolk mixture.
This recipe is based on the classic formulation for deviled eggs. Just a nice, quick recipe that is easy to make and tastes great. The filling of this recipe is on the firm side. Add a tad more mayo if you would like it a bit softer. Also, I add a touch of Cayenne Pepper sprinkled over top to spice a few up and another variation is a tiny amount of fresh dill chopped fine and added to egg yolk mixture.
- Carbohydrate 4.45160875469133 g
- Cholesterol 1060.1000000022 mg
- Fat 28.273339487332 g
- Fiber 0.0601221419032822 g
- Protein 31.6165722036017 g
- Saturated Fat 8.24240024614072 g
- Serving Size 1 1 Serving (261g)
- Sodium 421.148641619934 mg
- Sugar 4.39148661278805 g
- Trans Fat 4.32356521380201 g
- Calories 398 calories
Step-by-step
- Pop out (remove) the egg yolks to a small bowl and mash with a fork.
- Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly.
- Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
- Cover lightly with plastic wrap and refrigerate for up to one day before serving.
Velvety, rich filling contrasts sharply with firm, clean albumen whites dusted with bright red paprika. Scaling this mixture for larger gatherings requires careful attention to fat-to-protein ratios. Doubling or tripling the quantity of eggs changes the mechanical load on your mixing tool. Hand-mashing works efficiently for six eggs, but batches exceeding twelve demand a food processor to prevent gritty lumps. Ground mustard and white vinegar provide essential acid and emulsification support, balancing the heavy lipids from the egg yolks and mayonnaise.
Thermal control remains the single factor determining success or failure here. Overcooking hard-boiled eggs produces a sulfurous green ring around the yolk caused by iron and hydrogen sulfide reacting at high heat. Plunging boiled eggs directly into an ice bath halts thermal progression within three minutes, preserving a bright yellow center and tender texture. Cooling them thoroughly also ensures the delicate whites do not tear during peeling.
Adjustments to consistency rely on minor liquid modifications without altering structural integrity. Adding extra mayonnaise softens a firm base, while incorporating finely chopped fresh dill introduces moisture and aromatic compounds. Storage under plastic wrap must not exceed twenty-four hours to prevent surface drying and flavor degradation.
