Devilled Eggs

devilled eggs

Have you ever been at a party and someone brings a tray of Devilled Eggs that look perfect? The yolks look nice and yellow compared to the ones you usually make? Well here’s a secret. Mustard. Yup, plain old regular mustard is like adding food colouring with extra zip. And, don’t tell anyone but you can also add something that makes people go hmmmm, there’s something I’m tasting but I can’t quite put my finger on it.

Curry powder. Seriously. Try it!

So with a few simple tips and tricks you can be the devilled egg rockstar at your next party.

The first thing to keep in mind is that very fresh eggs are hard to peel. So don’t use eggs you just picked up at the farm. I’m not saying keep some eggs in the fridge for a few months but this is a great way to use up eggs you bought a week or two ago.

Always boil more than you think you’ll need. For two reasons. One, there’s always some person who sneaks 4 or 5 before dinner when no one’s looking. And two, if you have trouble peeling one or you split one while filling it, just use those to make up some egg salad or Potato Salad.

If you over boil an egg the yolk will have a greyish outer colour. Here’s how I get them just right.

How to make a perfect boiled egg

Add the eggs to a pot and cover with cold water. Put the lid on the pot and heat to a boil on the stove top. Once the water boils and you hear the eggs rolling around, remove from the heat and leave covered for 17 minutes. I’ve forgotten about them a few times and they were still edible after 30 but really, no more than 20 minutes is best.

Drain off the hot water and add ice and cold water. You’ll have to drain and add more cold water a few times before the ice melts. You want to cool them as quickly as possible.

They will be fine in the fridge until you’re ready to make the devilled eggs. You can actually store boiled eggs for up to a week but it’s not like you have to make these in stages, they’re pretty quick to put together. They’re easier to peel once they’ve cooled.

Peel the eggs and get a small bowl ready to make the filling.

Have you ever cut an egg in half and the yolk is way over to one side? Here’s how to avoid that. Lay the cooked peeled egg on its side. It will naturally roll so that the heaviest part is at the bottom. That will be the side the yolk is hanging out. Now give the egg a quarter of a roll and cut it in half. The yolk should be centred better.

devilled eggs

Here’s a quick video:

Carefully remove the yolk and drop in a bowl.

Wipe your knife before cutting each egg to avoid getting  bits of yolk on the edge of the eggs.

Crush up the yolks with a fork first. This helps prevent your filling from having a lumpy texture.

devilled eggs

Then add mustard, mayo, salt and curry powder. Mix until smooth. I like to use a combination of dressing style mayo, the sweet stuff (Miracle Whip) and real mayo. One is too sweet and one isn’t sweet enough.

devilled eggs

Arrange the cut eggs on a plate. They’re slippery little suckers so make sure they don’t have too much room to slide around. If you put a paper towel underneath it helps to anchor them and soak up any liquid.

devilled eggs

Spoon the yolk mixture into each egg. You can get fancy and use a piping bag but sometimes that’s more work than it’s worth and you waste some of the yolk. They taste exactly the same if you just pile it in.

Garnishing isn’t necessary but a little something on top finishes them off nicely. The traditional sprinkle of paprika is pretty popular, however I like to use something green. My top three are minced chives, tiny fresh herb sprigs or capers.

devilled eggs

Here’s the recipe:

Devilled Eggs

Devilled Eggs
Makes 16


8 large eggs
1 tsp yellow mustard
¼ tsp (or less) curry powder
6 Tbsp mayonnaise, either dressing style, regular or a combination
snipped chives, chopped herbs or capers if desired for topping

Add eggs to large pot, fill with cold water, cover and bring to boil.
Turn off burner and leave covered in pot for 17 minutes. Drain and add ice water, draining and adding more water a few times before ice melts.
Refrigerate eggs until ready to peel.

Peel eggs and rinse to ensure no shell bits remain.

Slice eggs in half lengthwise. Remove yolks and crush with a fork until they are grainy. Add mustard, curry powder, mayonnaise and salt. Stir will until smooth.

Spoon generously into eggs.

Top with snipped chives, chopped fresh herbs or capers if desired.

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