Since eggs are usually on sale around Easter, it’s a good time to make one of my favorites, deviled eggs. These little jewels are mild with a sweet-and-sour twist and almost everybody loves them. I guarantee if you tote them to a potluck dinner, the plate will be licked clean and you won’t even have to wash it.
Don’t worry. I usually wash it anyway, just for good measure.
I made deviled eggs for years without a recipe–tried to imitate my mom’s. The results were unpredictable and not always that great. Then my older sister whipped up a batch for us to snack on during a car trip home from her house back to Texas. They were so delicious I couldn’t stop eating them. I was astounded when she recently sent me the recipe and I saw how simple it was.
Before I get to the recipe, I’m taking a momentary detour. If you’re not a food blogger who photographs everything you eat, feel free to skip the next few paragraphs and go straight to the recipe.
Thanks in part to Paula at Still Life Style, I’ve become obsessed with props for my food photography. Not just plates but all kinds of vintage cookware, utensils and linens. There are many in this post alone:
- My friend and co-worker, Debbie H. loaned me her egg scale for the post picture. She recently inherited it from her grandmother’s estate. Love the colors and design.
- I found the crinkle cutter on a recent trip to Canton (a once-a-month humongous flea market here in Texas). The orange handle sold me. Now what else can I use it for besides eggs? Carrots maybe?
- The wire egg basket came from Hobby Lobby. Fake vintage. Sometimes that’s the best kind. No rust.
- See the plate with a gold rim in the picture below? Found it at Canton too–part of a huge lot of restaurant china the vendor had bought out of a barn. I purchased several thick, white plates and cups for less than 50 cents a piece–most with a subtle color on the rim. Perfect for pictures.
- The ceramic egg holder came from Jo-Ann Fabrics. Curiously, they were clearing their Easter merchandise at half-price 3 weeks ago when Easter was still more than two weeks away.
Just in case you don’t have your own method, this is the way I cook eggs so I won’t get that icky green layer around the yolks caused by over-cooking.
How I hard-cook eggs:
Place eggs in large pot–don’t crowd. Cover with 1-2 inches of cold water. Heat on high until water is just short of a rolling boil. Remove eggs from heat and cover. Allow to sit for 12-15 minutes. Drain and fill pan with ice cold water to stop cooking immediately.
- 6 hard-boiled eggs
- 2 teaspoons vinegar
- 1 teaspoon sugar
- 1-1/2 to 2-1/2 tablespoons Miracle Whip (or mayonnaise or Greek Yogurt)
- Paprika (if you can get smoked paprika, it will add a bacony kind of flavor)
- Remove shells from eggs. Slice in half and remove cooked yolks to a small bowl.
- Add vinegar, sugar, Miracle Whip and salt to yolks that have been mashed with a fork. Mix and mash with a spoon or spatula until yolk mixture is as smooth as possible. (If you happen to be making a double batch, a food processor might be more efficient). If eggs are too stiff, add more Miracle Whip to suit your preference.
- Spoon or pipe egg yolk mixture back into egg whites. Garnish with paprika if desired.