Deviled Eggs Recipe
Here I prepare a version of deviled eggs. They are quick and easy to make and are a comfort food that often gets overlooked!
Here I prepare a version of deviled eggs. They are quick and easy to make and are a comfort food that often gets overlooked!
- Carbohydrate 13.88065 g
- Cholesterol 2122.644 mg
- Fat 59.657225 g
- Fiber 0.52050001502037 g
- Protein 63.32255 g
- Saturated Fat 16.95525 g
- Serving Size 1 1 Serving (538g)
- Sodium 1030.247 mg
- Sugar 13.3601499849796 g
- Trans Fat 8.79235 g
- Calories 842 calories
Step-by-step
- Using a medium to large pot, bring enough water to a boil to cover the 4 eggs.
- When the water boils, place each egg carefully with a utensil into the water.
- When the water returns to a boil, cook the eggs, with the water bubbling lightly for 15 minutes.
- Remove the pot from the stove and drain off the boiling water from the eggs.
- Now, shake the pot, so that the eggs are cracked against the sides of the pot.
- Immediately cover with cool water to stop the cooking of the eggs.
- The eggs will be cool enough to handle, so you now can easily remove the shell of each egg.
- Slice each egg in half horizontally.
- Dig out the half yolk of each egg and place them into a small mixing bowl.
- Add the mayonnaise, pickle relish, and salt and pepper to taste, and mix well.
- Stuff each of the 8 hollow cooked egg whites with the yolk mixture.
- Sprinkle paprika on top (to your taste).
- Serve! They will disappear fast!!!
Operating within a strict thirty-minute timeframe requires careful management of thermal energy and protein denaturation. When boiling eggs for emulsified fillings, starting them in actively bubbling water rather than cold water helps prevent the albumen from fusing to the inner shell membrane, facilitating clean peeling later. Lowering the temperature to a gentle bubble prevents the rapid, violent agitation that cracks shells prematurely and yields sulfur rings around the yolks.
Substituting jarred condiments with fresh ingredients fundamentally alters the moisture balance and acidity of the yolk mixture. Commercial pickle relish delivers uniform sugar and vinegar ratios that cut through the high fat content of mayonnaise, whereas freshly minced cornichons or dill pickles introduce a sharper crunch and variable hydration levels that may require adjusting the binder quantity. Incorporating mayonnaise gradually allows the cook to monitor viscosity, ensuring the piped or spooned filling holds its structural integrity without weeping oil.
Determining doneness without a thermometer relies entirely on timing and tactile feedback once the boiling phase concludes. Submerging the cooked eggs in cold water immediately halts residual carryover cooking, dropping the internal temperature past the threshold where grey-green ferrous sulfide develops. For optimal food safety, prepared mixtures containing mayonnaise should be consumed within two hours if held at ambient temperature, or stored in a sealed container for up to two days.
