I kind of feel like summoning Sam I Am, just to tell him I do like deviled eggs. If you had asked me a week ago I would have said absolutely not, no way, no how do I like deviled eggs. Not in a boat, not on a train… you get the picture.
The eggs The Kiddo dyed watched The Yankee and me dye for Easter were super-yummy farm fresh eggs given to us by a friend of The Yankee. And it sure seemed a waste to just chuck them, especially since I’d tried a new boiling method for them while under tornado warning — setting timers and hiding in coat closets at the same time. Multi-tasking, no? So I figured I just HAD to try them. And whaddaya know? Pretty stinking good!
I read somewhere (naturally, I can’t find it now) that this was Julia Child’s method for hard-boiling eggs. Who am I to question Julia Child? Nobody, that’s who. It goes like so:
- Put your eggs in a pan and add enough water to come one inch over the eggs
- Set the pan on high heat and bring just to a boil
- Remove the pan from the heat, cover, and let it sit covered for exactly 17 minutes
- After 17 minutes, transfer the eggs to a bowl of ice water with plenty of ice cubes in it.
- Put the pan back on the burner on high heat and return to a boil while the eggs chill for two minutes (apparently this shrinks the body of the egg away from the shell)
- Put the eggs back in the boiling water, bring to a boil once again if need be, and let the eggs boil for ten seconds (this expands the shell away from the egg)
- Remove eggs and place them back into the ice water; leave them there for at least 20 minutes
After eggs are properly chilled, let your two year old thwack the eggs into a basket with absolutely no regard for gentleness or fragility. Repeat three times for most thorough cracking of eggs.
Now make deviled eggs! I based mine on Joelen‘s yummy method.
You will need:
- One dozen hard boiled eggs
- 1-2 Tbsp. yellow mustard
- About 1/2 cup mayonnaise (the real stuff here, people)
- 1 tsp. lemon juice
- 1 cup croutons, food processed into crumbs
- Salt and pepper
- I started by slicing the eggs in half, and admired the straight edges my toddler managed to impart onto an egg. But see how nice the color is? No dark line. That Julia Child should write a book
- In a food processor, pulverize some croutons – I used homemade from no-knead bread- down to crumbs
- Scoop out all the yolk from the eggs and toss it in the food processor along with a healthy squirt of mustard and just enough mayo to hold the mix together — I wanted more egg than mayo flavor
- Squirt in about lemon juice and season the whole mix with salt and pepper
- Process till mostly smooth, but the crumbs in the croutons will keep it from being absolutely smooth, of course, and that’s fine
- Pipe or scoop the filling back into the egg yolks and season it all with paprika
Pretty yummy, right? The farm eggs had a fantastic yellow color that made these just gorgeous. And SO GOOD to eat! Who knew?
For the record, I still reserve the right to run screaming from any deviled eggs (or anything else) that have been anywhere near a pickle. ::shudder::