what the devil

I truly missed all of our holiday traditions this spring. Mass at our church nestled in the San Jacinto mountains. Our annual adult Easter egg sprint in the backyard. Then a divine brunch up the hill. I’ve been longing for family, rituals and if I’m really honest with myself- deviled eggs.

Deviled eggs are one of those things that just seem to magically appear on buffet tables and at potlucks. They are there for the taking, and take I have.  I usually start with two, then almost always go back for seconds and even thirds. Not in a million years would I have thought that they wouldn’t be there. Or if I wanted them, that I would have to make them myself.

But these are not typical times. And while many of us have more than a little time on our hands perhaps now’s the opportunity to learn how to devil an egg on our own.

If you are home alone, or with just another, don’t fret thinking that you need to make a dozen. Simply cut the recipe in half to make six, or in a third to make four. 

For deviled eggs- with tongs place the chilled eggs in a pan with 1 inch of boiling water. Cover, lower the heat to medium-low and steam the eggs for 13 minutes. (Placing a cold egg in a hot environment helps to pull the white away from the shell making the eggs easier to peel.)

Immediately plunge the cooked eggs into an ice bath until completely cool, about five minutes. (This helps the egg white to further retract from the shell.) 

One at a time, tap both ends of the egg until you find the air pocket. 

Then carefully peel under running cold water, sliding the egg away from the membrane and the shell it’s attached to. 

Place the peeled eggs in a paper towel lined bowl, cover loosely, and refrigerate for at least 15 minutes (this will make the yolks easier to pop out while keeping the cooked white intact).

Halve the eggs lengthwise.

Then carefully pop out the yolks. Place the yolks in a bowl.

Set aside the whites.

Mash the yolks well with a fork or whisk. 

Add the mustard, Tabasco, salt, pepper, snipped chives, mayonnaise, pickle juice and softened butter. 

Whisk vigorously until completely smooth. Add a little more mayonnaise if needed. 

Create a disposable pastry bag by placing a small Ziploc bag in a measuring cup. 

Spoon in the yolk mixture into the bag. 

Remove the air and seal. Snip a little off the corner to make a disposable pastry bag.

Dividing evenly, pipe the yolk mixture into the whites. 

Garnish with snipped chives. Arrange in a spoke design on a platter or serving dish. If not serving immediately cover loosely with plastic wrap and refrigerate for up to six hours.To make ahead: wrap the egg whites in plastic wrap. Squeeze all the air out of the Ziploc bag holding the yolk mixture and seal. Refrigerate both separately for up to two days. Then fill as directed above.

Bet you’ll find these are devilishly good!

And in the spirit of trying something new- here’s a video clip on making a small batch of deviled eggs. For more videos on cooking for one or two follow me on Instagram @andshecooks2_