The perfect deviled egg have eluded me. The white are usually rubbery and the yolks off center with a green discoloration around the edges. I was drawn to a blog post on King Arthur Flour with instructions for the perfect deviled egg. I had to try it.
Step 1 was to find less-than-fresh eggs. My backyard eggs would not do, so I bought eggs from the store, heaven forbid, with a backyard full of chickens.
Step 2 was to place the carton in the refrigerator on its side overnight. This is to allow the yolk to center itself. Please excuse the condiments. I have a problem.
The next step was to remove the eggs and allow them to come to room temperature before “cooking.” KAF stresses we will not be boiling them. Boiling makes the whites rubbery and causes cracking as they bump against one another. I let my eggs come to room temperature then placed them into a pot covered by an inch with cold, unsalted water. I turned on the heat and allowed them to come to a full rolling boil then immediately removed them from the heat and put a tight cover on the pan. I set the timer for 20 minutes because I had jumbo eggs. I prepared a large bowl with ice water and when the timer went off, I removed the eggs and placed them into the ice water bath. I allowed them to cool completely before cracking and peeling under cold running water.
Guess what? IT WORKED! My egg whites were tender and my yolks center without a hint of green edges! Just look at this:
With the centered yolks, the whites become perfect little vessels to hold the deviled yolks.
Look at this perfectly yellow yolk without the grey/green edges.
As per the instructions on KAF, I removed the yolks and ran them through the ricer I stole from Nikki’s yard sale. It worked perfectly. At first I felt a little guilty, but when I saw those perfectly grated egg yolks I got over it. I put the yolks in a small bowl, added about a half cup of mayonnaise, a tablespoon of yellow mustard, and a pinch of salt. That was it. I mixed it all up, put it in a pastry bag with a large star tip and filled the egg whites.
I picked up this beautiful egg tray at a local consignment shop. I guess I should mention that in reaching for the egg tray, I tipped over a large painting and it crashed to the floor, breaking the glass. In my defense, it was placed precariously anyway. But the good news is I got the egg tray! According to the carvings on the back it was handmade by Anni in 1980. Thanks Anni!
I added a little paprika for color.
I was photographing the deviled eggs in my studio in the basement. Baby chicks were chirping in the brooder so I grabbed one for a photo op. I am planning to submit this for my photography assignment this week! I can’t wait for my critique on this one! Happy Easter. Make some perfect deviled eggs. They are simply divine. Thanks PJ Hamel at King Arthur Flour!