Perfect Hard Boiled Eggs And A Really Basic, But Completely Dependable Recipe for Deviled Eggs
Most of my food tastes I inherited from my dad. I know this because every time my mom cooks and I make a request for something to be made a particular way she says to me, “Your taste buds are just like your father’s.” But this is said in Korean and directly translates into, “You match your father’s mouth (tastes) exactly.” I lead you on because you’re probably thinking that this is going to be one of those recipes that my dad and I enjoyed. But no. This is about hard boiled eggs, something my mother loves and I inherited directly from her. See how I did that? Drew you in then switched it all around before your very eyes? I’m quick like that. Quick like a cat.
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Let’s make this party size and make 1 dozen eggs (which turns into 24 deviled eggs. But let’s be honest here, you’re going to have to try at least 1 and in your eagerness to peel, you’re probably going to dig too deep and peel away a chunk of white which means that you’re going to have to eat that one too. I see how you work. Well played little piggie. Well played indeed.) So, it’ll make somewhere in the ball park of 24 deviled eggs.
1 dozen eggs
1/3 cup mayonnaise (I like mayo. I’m not a mayo freak, but I like it so start slow and add more or less to your desired creaminess)
1 Tbsp yellow mustard (I like the tang, but add Dijon if you’d prefer. Just add a little less because it can get overwhelming)
1 Tbsp garlic powder
Salt and Pepper to taste
Chives, chopped small for garnish. Sometimes I like to leave them about an inch or so long and lay 2 or 3 on top of each egg.
Paprika for garnish
—-let me just take a moment to say that most of my recipes aren’t measured so exactly. I add more or less depending on how it tastes. This is just a guideline. So go on with your bad self and add or take away at will.
- Put all the eggs into a large pot. Fill with water until you just cover all the eggs. Put it on high and let it get to a rolling boil.
- Once the water is boiling, put a lid on the pot and turn the flame off. Put the pot on a back burner (not lit) and let it sit until it cools, a minimum of 20 minutes.
- When cool, put that pot under cold running water and start peeling. I like to roll the egg on the counter and get it cracked all the way around. I find that the shell usually falls off in one piece - a tip I got from watching an egg eating contest on TV.
- Make sure the eggs are cool before you cut into them. When you slice them in half (long) you’ll notice that not only is the yolk a perfect pale yellow, but that it’s also perfectly centered in the white.
- Ok, after you slice all your eggs in half and have them on a nice plate, spoon out all the yolks into a bowl. Add the mayo first. I said 1/3 cup but frankly, I think you’ll need closer to 1/2 a cup or maybe more. They need to be a creamy consistency. Mash all the yolks and mayo together.
- Add each ingredient separately and taste as you go (just a little! you need all those yolks!). Add mustard, then garlic powder, then salt and pepper.
- Once you have everything mixed and tasting the way you like, get yourself a large zip lock bag.
- Open the bag up and hold it at one of the bottom corners folding the bag over your hand so that it’s like a pastry bag. Fill it with the yolk mixture.
- Cut the tip of the bag - small! If it’s too small, cut a little more…the opening should be just under 1/2” circumference
- Fill each egg white. Be careful to not over fill until you have each one done. If you have extra filling, then go back and fill in the rest.
- Sprinkle a little paprika on top of each. Garnish with either chopped chives or a few long-ish chives.
