Deviled eggs are one of those classics that have stood the test of time. Easy to make ahead and always a crowd-pleaser, they’re great for a brunch, picnic or other informal gathering. The “deviled” name comes from the fact that hot sauce is traditionally mixed with the yolks along with mayonnaise, salt and pepper, but the seasoning is flexible.
Don’t be bedeviled
Older eggs peel much more easily. Check the date on the carton, or buy eggs a week in advance.
To prevent unsightly green rings around the yolks, chill cooked eggs immediately (see box).
To prepare eggs up to two days ahead, refrigerate the filling and egg-white halves separately, wrapped in plastic or sealed in food-storage bags.
If you don’t have a pastry bag, spoon the filling into a plastic food-storage bag and twist it to force the filling into one corner. Use scissors to snip off about a half-inch of the corner, and pipe away.
If the eggs don’t sit flat, slice a sliver of white from the rounded bottom.
Gourmet garnishes: Add an elegant touch to your eggs with anchovy fillets, caviar, crumbled bacon, sun-dried-tomato strips, capers, curry powder, Kalamata olive strips, cooked shrimp or toasted cumin seeds.
How to hard-cook eggs
If you boil eggs, they will be rubbery. Use this method instead:
Place eggs in a single layer in a saucepan.
Fill with cold water, covering eggs by 1 inch.
Bring water just to a boil over medium-high heat.
Remove pan from heat immediately.
Set aside, covered, for 12 to 15 minutes – 12 for just-set yolks and tender whites, 15 for firmer results.
Transfer eggs with a slotted spoon to a bowl of ice water for 5 minutes.
Crack shell into tiny pieces by gently pressing egg against a hard surface.
Peel eggs under cold running water, starting at the rounded end (where the air sac is).
