Deviled Eggs

This one is a classic appetizer, and the basic concept can be altered and customized in a number of ways. At its core though, a deviled egg is a hard boiled egg with the yolk scooped out, mixed with mustard and mayonnaise, and filled back into the eggs. And they are delicious! In fact, the flavours generated by the combination of mustard and mayonnaise were the inspiration for our Deviled Cod Fillet.

The key to making the perfect deviled egg is in the details (I couldn’t resist). Firstly, you want to pick eggs that have been in your fridge for a week or so. The new eggs are much harder to peel since their shells are stronger. Now that you’ve got your eggs selected, the next step is to boil and peel (which can be intimidating). The best way we’ve found to do this is with a little vinegar mixed in your water (to help break the shell down further and improve the ease of peeling) and salt…and then when done cooking, to put your eggs on ice so they don’t continue to cook with residual heat.

Once your eggs are done, you get to have fun picking your mustard and your egg adornment ingredient (if any)! From that point on, it’s just the pure joy of eating these little delights.

Time: 35 Minutes

Ingredients:

  • Eggs
  • Vinegar
  • Salt
  • Mayonnaise. You can also substitute this for yogurt if you like.
  • Mustard
  • Toppings of your choice. Some good ones are:
    • Crispy Bacon Pieces
    • Cubed Ham Bits
    • Dill
    • Green Olives
    • Roasted Asparagus Pieces
    • Smoked Paprika

Method:

  • Pour some water into a pot, and add a splash of vinegar and a pinch of salt, and bring to a boil.
  • When your water boils, turn the heat down to a simmer, and use a spoon to carefully place your eggs into the water. Dropping them in can cause them to crack, so the spoon method helps prevent that.
  • Simmer your eggs for 8-11 minutes (8 mins if you like a softer yolk, 11 if you like a hard yolk…we went with 9 minutes for ours).
  • Pull your eggs out of the boiling water with a slotted spoon, and place into a bowl with ice. Spin occasionally, and allow your eggs to cool completely.
  • Crack your eggs, and peel them.
  • Cut your peeled eggs in half, and use a small spoon to scoop out all of the yolks. Place the yolks in a bowl.
  • Add some mayonnaise and mustard into your yolk bowl, and mix to smooth everything out with a fork. Add more mustard and mayo as needed to achieve your desired consistency.
  • Use a spoon to scoop your creamy egg yolk mixture into your eggs.
  • Top your eggs with your desired optional ingredient (if using)
  • Plate, devour, and enjoy!

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