Classic Deviled Eggs

With my mom coming to visit this weekend, and a dozen eggs on the verge of its expiration date, I came to the obvious conclusion that deviled eggs would make a great low-carb snack for both of us.
IMG_20170805_113359
I quickly realized, however, when I went to refresh my memory on my recipe for plain ol’ regular deviled eggs, that I’ve never posted it online. I’ve posted plenty of crazy fancy deviled egg recipes; I’ve made regular deviled eggs many times in the meantime… but where was that recipe? Did I use one of the fancy recipes and simplify it? Was it in a recipe book I had out from the library? Was off the cuff? From another online source?

I decided to solve this quandary once and for all by researching and composing and authoritative recipe for classic deviled eggs — plus a handy new method I’ve recently discovered for making the eggs!

SARAH’S CLASSIC DEVILED EGGS

6 large hard-boiled eggs (12 large hard-boiled eggs)
1/4 cup mayonnaise (1/2 cup mayonnaise)
2 teaspoons dijon mustard (1 heaping tablespoon dijon)
1 teaspoon lemon juice (2 teaspoons lemon juice)
few dashes of Worchestershire sauce
salt and pepper, to taste
(optional: chives or green onion in the mix, or to garnish)
paprika to garnish

Hard cook your eggs the day before and chill through overnight. Peel shells off. Slice each egg in half lengthwise.

Collect yolks in a heavier (like a zip bag) duty clear plastic storage bag. Holding the yolks through the plastic, break them up dry until finely crumbled.

Add remaining ingredients to the bag: mayo, mustard, lemon juice, Worcestershire, salt and pepper. Again, using the bag, combined the ingredients together until smooth by massaging or kneading through the bag. Press the yolk mixture into one corner using two fingers in a scissor action or by smoothing along a hard surface (think like trying to get all the contents out of a toothpaste tube). Once the ingredients are thoroughly mixed and mixture is smooth, cut a small hole in one corner of the bag and use as a pastry bag it to fill the egg halves, squeezing the contents out through the hole.

Chill. Garnish with paprika and serve.

Leave a Reply

Or

Your email address will not be published. Required fields are marked *