I love deviled eggs because they’re full of tasty, old-fashioned goodness. They’re great year round but I think of them lots during summer when I’m boiling up eggs for Franco-Viet beet and potato salads, one of my favorite hot-weather dishes. I often boil a few extra to keep around for an instant deviled egg fix or to add to a bowl of chicken pho, like my mom used to do when we were kids. Boiled eggs are good protein for instant ramen too.
A while back when buying eggs from a local farmer, she volunteered these terrific tips:
2) Use medium eggs for deviled eggs because the size is not overwhelming. Their moderate appearance makes them more attractive on a plate. (My thought was: How many more deviled eggs do I get to eat if they’re made from medium eggs?!)
Admittedly, these are cosmetic tips but deviled eggs are such a simple preparation, the devil is in the details!
8/12/11 UPDATE: After my success with centering the yolks, I lost my mojo. Few of my eggs got centered yolks during a several days of experimenting on making perfect hard-boiled eggs. Shirley Corriher suggested storing the eggs on their sides too. I also read about cooking the eggs upright or twirling them during cooking; those ideas were too fussy.
After cooking, peeling and cutting lots of eggs, what I realized is that if the eggs are cooked right, it does not really matter if the yolk is lopsided. An egg that's cooked well has a tender (not chewy/rubbery) white and you can often feel the yolk underneath if it's terribly off-center. My remedy was simple: Halve the egg at a thicker area to avoid showing the thin rimmed area. Let the thinner part of the white be the bottom of the deviled egg. Guests will never know when they bite into that deviled egg.
- Hard-boiled egg tips
- Video tip: How to easily peel eggs
- North Indian Egg and Spiced Tomato Curry Recipe (Anda Masala)
- Instant Feel-Good Foods: Deviled Eggs and Kewpie Mayonaise