Prep 1 hr
Cook 0 mins
Growing up, me and my brothers loved this recipe for deviled eggs and would wipe out a whole platter of them quickly. The only hard part is balancing taste and texture so that the egg yolk does not get too soupy. Start small and add the ingredients a bit at a time.
- 12 hard-boiled eggs
- 3 -4 tablespoons sweet pickle juice (or to taste, don't use too much)
- 1 teaspoon prepared mustard (any brand, to your taste)
- 3 tablespoons mayonnaise (Best Foods or Hellman's preferable)
- 1⁄2 tablespoon paprika (sweet, not hot, to taste)
- Boil eggs to get them ready for peeling. A good technique that makes them easier to peel is to ‘twice boil’ them.
- Bring eggs to boil and let boil a minute or so.
- Then turn off heat and cover the pan.
- Let eggs sit in the hot water for 10 minutes or so.
- Remove eggs from water, and place into cold ice water and let rest there for 3-5 minutes.
- In the meantime, bring the water in the pan back to a boil and when it is boiling, take eggs out of ice water and put back into the boiling water.
- Let the eggs heat for a minute or so in the boiling water.
- Then remove eggs and put back into ice water to stop them from overcooking.
- This ‘twice boiling” helps you peel them.
- Let eggs cool down before peeling them.
- Peel eggs and cut in half.
- Remove yolks from each half and put yolks into a mixing bowl.
- Mash yolks fine with a fork.
- Add the pickle juice, the mustard, the salt, the pepper and the mayonnaise.
- But with the mayonnaise, add it a little at a time and stop adding before the yolks become too soupy.
- In summary, put in just enough mayonnaise to bind the egg yolk together but not so much that the yolk mixture gets soupy.
- Taste test the yolk mixture for desired taste and consistency.
- Note: These amount indicated are approximate guides. Use more or less to your taste.
- Re-fill halved egg whites with the egg yolk mixture.
- When halved egg whites have been filled, garnish deviled eggs by sprinkling sweet paprika over the top of the egg halves.
- This contributes both to the flavor and to color, making eggs more attractive.
I really didn't like these - they are too sweet with 3 T of pickle juice (the minimum amount listed in the recipe). However, the cooking technique is another story. I already knew not to overcook the eggs (learned from Cook's Country/Cook's Illustrated) but not how to make them easy to peel. This method of briefly reboiling them has worked for me 2 out of 3 times. So I am going to keep experimenting with it. Especially since it still doesn't result in overcooking the eggs.
This is the way my hubby's great aunt always made her deviled eggs. I prefer mine without the pickle juice, but declares this recipe "perfection"! :)
This is exactly the kind of deviled egg recipe I was looking for. I wanted something simple to use leftover eggs from Easter, but I wanted it to have things I had on hand. This fit the bill! The technique for boiling the eggs worked perfectly too... the shell came off like magic. I didn't have paprika, but these were great even without the paprika. Thanks for sharing this recipe!