The Best Deviled Eggs

by Lori on April 14, 2010

It is time to put an end to it.  The abuse has gone on for far too long, and I can no longer tolerate the torture.  It is time to resurrect the deviled egg and bring it back to its glory.

When I was growing up, deviled eggs were on the table at every special occasion or holiday meal.  And my mom made a mean deviled egg.  She still does, and it is the one to which all others struggle to compare, in my not-so-humble opinion.  That is a pretty bold statement, I admit, and you may think me pretentious or snobby for saying it.  But call me what you will.  I have embraced my deviled egg snobbery.  So much so that I will only eat the deviled eggs made by my mom or myself.  Yes.  It has come to this and for good reason.

I have tried to like others.  I really have tried.  But I haven’t found a recipe that even comes close to reaching my mother’s recipe, which by the way doesn’t exist.  Sure, there are some of the usual ingredients in hers: eggs, mayonnaise, mustard, paprika.  But you won’t find any pickle relish, vinegar or other foreign objects in her deviled eggs.  You won’t find over-mayonnaised, runny or watery yolks either.  No.  There is a secret weapon, and I’ve yet to taste another deviled egg that contains it.  I’m sure someone on this continent, and quite possibly beyond, has heard of Worcestershire sauce.  Why it hasn’t caught on as the essential ingredient in deviled eggs is nothing short of an unabashed disregard for all that is right in the deviled egg kingdom.  That is about to change.

So, go forth and spread the word.  It is time to take put an end to the anarchy.

Like so many others, I had a bunch of hard-boiled post-Easter eggs that needed to be used.  Some eggs peeled really easily and others were doing that annoying thing of peeling in clumps.

Slice 6 eggs in half lengthwise.  Pop the yolks out and into a small bowl.  I gently give the egg-half a squeeze and the yolks usually come right out.  If it’s stubborn, you can use a spoon or gently push  from the backside of the egg.

I usually give the little vessels a very light sprinkle of salt.  The amount shown is way more than you will need.  You’re going to season the yolks too, so go easy.

Using a fork, break up all of the yolks until you get a fine crumb-like texture.

Now this is where I zoned-out and didn’t take shots as I added the ingredients.  Remember there has never been a true recipe for these deviled eggs, so I was measuring and tasting all the while trying to get this into a format that you could follow.  I added mayonnaise, yellow mustard (not Dijon), Worcestershire sauce, salt and pepper.  Mix it all up.  You could put this into a piping bag fitted with a large star tip or into a zipper bag with one end snipped off.  Or you could be like me.

I just used my fork and stuffed the little vessels with the creamy yolk mixture, because that’s the way my mom makes them and I kinda like their craggy, dressed-down appearance.

Mom’s Deviled Eggs

6 large eggs, hard-boiled (cold eggs work best)
2-1/2 tablespoons mayonnaise
1 teaspoon yellow mustard (not Dijon)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt to taste (I used slightly less and tasted before adding more)
1/8 teaspoon black pepper to taste
Sweet Paprika

Hard-boil 6 large eggs and cool to room temperature or refrigerate until ready to use.  Peel eggs, slice lengthwise and remove the yolks into a small bowl.  Lay egg whites onto a plate and sprinkle very lightly with a pinch of salt.  In the small bowl, mash the egg yolks until they look like fine crumbs.  Add mayonnaise, mustard Worcestershire sauce, salt and pepper to taste.  Mix well and fill egg whites with yolk mixture by using a pastry bag, zipper bag with the end trimmed or scooping mixture in with a fork.  Lightly sprinkle the yolk portion only with paprika.

Notes:
I have prepared these eggs with a food processor when I wanted the yolk mixture finely blended so it wouldn’t clog up my pastry tip.  I would only recommend the food processor if you were making a large quantity (more than a doubled amount).  A lot of the yolk filling is lost as it clings to the blade and bowl of the food processor.  Also, remember that the measurements above are based on taste, if you were to double the recipe you may have to adjust the measurements slightly (especially the mustard and Worcestershire sauce).

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