BEST Deviled Eggs Recipe - How to Make Deviled Eggs | Downshiftology (2024)

FAQs

How do you make deviled eggs creamy and not lumpy? ›

How do you make deviled eggs creamy, not lumpy? Get out your food processor: If you mix the yolks in your food processor with the mayonnaise and mustard, it will make the filling light and fully emulsified, like a mousse.

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve.

A soft boiled egg is boiled for a shorter amount of time, typically 4-6 minutes, so that the yolk remains runny while the white is only partially set. A hard boiled egg is boiled for a longer amount of time, typically 10-12 minutes, so that both the yolk and white are fully cooked and solid.

Don't skip the ice bath!

This step is also crucial for making hard boiled eggs that are easy to peel. The ice bath helps separate the egg membrane from the shell, so you'll be able to peel away the shell without ripping off chunks of egg white.

Do I have to use vinegar? No, but it does give the eggs that tangy flavor. If you choose to leave it out you may want to add a little more mustard. If you don't have vinegar on hand, you can also replace it with a little freshly squeezed lemon juice.

For the smoothest filling, try grating the yolks on the small holes of a box grater. You can also press them through a fine-mesh sieve. If you don't mind a few lumps, mashing the yolks thoroughly with a fork works too.

"A 12-minute egg is the maximum amount of time I'll do for a (large) hard-boiled egg," she says. Steele shares this pro tip: when cooking a medium- or jumbo-sized egg, just decrease or increase the cook time by approximately 1 minute, depending on how firm or jammy you like your yolk to be.

Bring water to a rolling boil. Once water is boiling, add the eggs and adjust the temperature to maintain a rolling boil. Start a timer for 12 minutes and prepare an ice bath. When the timer goes off, remove eggs from the pot and immediately place into ice bath for at least 10 minutes before peeling.

After 17 or 20 minutes (depending on size of your eggs), remove lid and drain off water from the eggs. Watch the time when cooking the eggs carefully. Overcooking causes a green layer to form around the yolk. This layer is caused by a reaction between the iron in the yolk and the sulfur in the white.

The Spin. To test this popular trick, I laid both eggs on a smooth, flat surface and gave them a light spin. The boiled egg spun quickly, smoothly, and without any wobble.

What is the proper way to boil an egg? ›

Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.

The eggs may be overcooked or undercooked. Sometimes, hard-boiled eggs are impossible to peel, and fillings can turn out lumpy or gloopy with too much mayonnaise.

Instant mashed potatoes (which doubles as a surprising thickener for soups) can save your deviled eggs. To pull this off, all you need to do is add the flakes directly to your filling in small doses, mixing well each time.

The only other bit to look out for is that, just like when you're making a mayonnaise, if you try to add too much olive oil to your egg yolks too fast, the filling will break, turning grainy and greasy.

This is because the egg white or “albumen” in a fresh egg has a relatively low pH level, making it acidic. When cooked, these fresh egg whites bond strongly to the inner shell's membrane. As an egg ages, the pH level rises and the inner membrane is less likely to bond to the albumen, so the shell peels off much easier.