Easy Classic Deviled Eggs
This recipe is based on the classic formulation for deviled eggs. Just a nice, quick recipe that is easy to make and tastes great. This recipe is not spicy at all and as such is a good choice for family get-togethers where there are children and you’re catering to a wide variety of tastes. The filling of this recipe is on the firm side. Add a tad more mayo if you would like it a bit softer.
- 6 hard-cooked eggs peeled and cut lengthwise
- ¼ cup Light Mayonnaise or Salad Dressing
- ½ teaspoon dry ground mustard
- ½ teaspoon white vinegar
- 1/8 teaspoon salt
- ¼ teaspoon ground black pepper
- Paprika for garnish
- Pop out (remove) the egg yolks to a small bowl and mash with a fork.
- Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly.
- Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
- Cover lightly with plastic wrap and refrigerate for up to one day before serving.
Hard boiled eggs – another way
- Bring enough water to boil so that when you add your eggs the water won’t cool significantly from the boil. Too much water is fine. Not enough and the eggs will cool the water like dropping in ice cubes.
- Place the eggs straight from the refrigerator carefully in boiling water using a slotted spoon. BTW, this business about rolling boil, boil etc is irrelevant. You want the water as close to 100 degrees centigrade as possible. Boiling it too hard just makes more turbulence which could crack the egg. That is the only disadvantage because once the water exceeds 100 degrees (212f) it will turn to steam.
- Time the eggs for precisely 10 minutes. (You can all argue the time. Just use the amount of time which makes your eggs the way you want it and stick to it.)
- When the time has elapsed. Cool the eggs under running cold water so the cooking stops.
How To Pasteurize Eggs in the Microwave
Pasteurization is a process where food is heated to 140°F, killing harmful bacteria. Egg yolks would normally start to cook at 140°F, but you can use a microwave to pasteurize egg yolks without cooking them, so they can safely be used in mayonnaise and other preparations requiring raw egg yolks. IMPORTANT: You’ll need no fewer than three clean whisks on hand to use this procedure. (Clean forks are OK, too.)
- 2 fresh eggs
- 1 Tbsp lemon juice or white wine vinegar
- 2 Tbsp water
- Microwave-safe glass bowl
- Plastic wrap
- Three clean whisks or forks 3, this is important
- Separate two eggs and collect the yolks in a microwave-safe glass bowl. Whisk the yolks thoroughly using the first of your three clean whisks.
- Add 1 Tbsp lemon juice and whisk again.
- Add 2 Tbsp water and whisk again. Seal bowl with plastic wrap and place it in the microwave.
- Heat the egg mixture on high until the surface begins to rise. Once you see this, cook for 8 more seconds, then immediately remove the bowl from the microwave, remove the plastic wrap and whisk the yolks vigorously with a clean whisk.
- Immediately return the bowl to the microwave and heat on high again until the surface begins to rise. Continue for 8 more seconds, them remove and whisk vigorously with another clean whisk until the mixture is smooth and creamy. These egg yolks are now safe to use in mayonnaise or other raw-egg preparations.
NOTE: The current whisk should be set aside now. You’ll need to have the next two ready to go in quick succession. Tips: 1. You can increase the number of yolks to three. Just increase the cooking times to 10 seconds from the moment the surface of the eggs starts to rise. 2. Three whisks (or forks) are absolutely essential. Don’t try to wash and dry the same whisk and re-use it. It’ll take too long and the temperature of the eggs will fall too fast. And by no means should you use an unwashed whisk for the second or third whiskings. You’ll just be contaminating the egg mixture.
- Wash the eggs with soap and water and let come to room temp 15 minutes.
- Put the eggs in a pot and cover with cold water. Set the heat to medium and bring the water temperature to 140-150 degrees F.
- If you don’t have a cooking thermometer, there will be the beginning of the smallest bubbles forming in the water just before it reaches 150 degrees.
- Remove the pot from the heat source and let the eggs sit in the water for 3 minutes.
- Remove the eggs and let them come to room temperature before using. You can also store them in the refrigerator for later use.
Cook’s note: After completely drying the eggs, I use a marker to write a P on eggs I’ve pasteurized and put them in the fridge. Simple! 🙂 Enjoy your pasteurized eggs in all your recipes that call for raw eggs!
- 6 large eggs
- 6 teaspoons low-fat milk 1 teaspoon for each egg
- 3 dashes of salt 1 dash for every two eggs
- 1 Tablespoon butter for frying
- Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs. Do not add butter yet. We just want get the pan ready.
- In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.
- Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.
- Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.
- Do not stir immediately. Wait until the first hint of setting begins. Start the Martha Stewart scrambling technique (“Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.”)
- Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste.