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Delicious Deviled Eggs (a.k.a. Angel Eggs); Part II

Fol­low­ing up from the pre­vi­ous post, com­par­ing hard-boiled to baked eggs, today we are look­ing at the final details for cre­at­ing deli­cious dev­iled eggs.  When I was lit­tle I referred to them as “angel eggs.”  I didn’t like the word “dev­iled” and couldn’t com­pre­hend how some­thing so won­der­ful could have such a hor­rid name.  Gen­er­at­ing joy and laugh­ter from amused fam­ily mem­bers, the phrase has stuck.  It’s hard to believe, but Easter is just a few days away now, and we need to start think­ing about the menu.  What­ever the name, dev­iled (or angel) eggs are an essen­tial appe­tizer for this spring­time celebration.

Slic­ing, Rather Than Peel­ing, Eggs

Of course the first step is to get the eggs boiled (or baked) and ready for slic­ing.  Always look­ing for new ways to improve my cook­ing and save time, an arti­cle on NoBiggie.net caught my atten­tion: Never Peel an Egg Again!.  The writer sug­gests sim­ply cut­ting through the entire egg, shell and all, after it’s cooked.  Then scoop­ing out the egg with a spoon and dis­card­ing the 2 halves of the shell.  No more fussy crack­ing and peel­ing, it sounded like a great idea to me.

I tried the tech­nique on a few of the eggs I had baked and a few I had boiled to see if there was any dif­fer­ence.  Both pro­duced the same results, which I have to say were slightly dis­ap­point­ing.  I had pretty high hopes for this one, but the out­come was less than desir­able.  It was sur­pris­ingly easy to slice through the eggs, but impos­si­ble to get a smooth cut.  It left the edges choppy and ragged look­ing; and the worst part was that it scat­tered small pieces of shell into the mid­dle of the eggs.  I had to pick out the bits from the yolks, then remove the yolks and rinse off the whites.

Nei­ther was remov­ing the halves from their shells as easy as one would hope.  I found it very dif­fi­cult to get the spoon in under the skin with­out tear­ing the whites of the egg.  In the long run, this ended up being more work than sim­ply peel­ing them the tra­di­tional way.  If you are going for speed, and appear­ance means noth­ing, or you are going to chop them up for a salad and can keep the shell pieces to a min­i­mum, this might be a good option at that time.  For today’s dev­iled eggs, how­ever, I would stick to peel­ing the way Mom taught us.

Adding the Mix

I ended up slic­ing about half of the eggs and peeled the remain­der.  Now, I was ready for the fill­ing.  Since this has been a time for try­ing new meth­ods, I wanted to test using a plas­tic bag with a zip­per seal to mix and then pipe the ingre­di­ents.  Sites such as About.com rec­om­mend for quick and easy clean up to place the yolks in a zipper-sealed bag.  Break them up and add remain­ing ingre­di­ents, mix­ing all within the bag itself to elim­i­nate the need for sep­a­rate con­tain­ers and uten­sils.  Once all is com­bined, you can snip off one cor­ner and use the bag to squeeze the mix into the eggs.

This tech­nique was def­i­nitely eas­ier when it came to clean­ing.  The down side for me was that our fam­ily recipe doesn’t include exact mea­sure­ments for the ingre­di­ents.  It was dif­fi­cult to get the right bal­ance added to the bag while try­ing to mix it around.  The con­sis­tency ended up being a lit­tle off, too.  The mix was not as smooth as when I stir the ingre­di­ents in a bowl with a fork to mash up all the chunks of yolk.  I pre­fer the extra spe­cial fin­ished look I get when using a pas­try bag and star tip, as well.  I know that’s a lit­tle overkill, but gen­er­ally when I make dev­iled eggs they are to share with a group, and the tip for pip­ing adds that extra pre­sen­ta­tion flare.  It wasn’t per­fect, but they still tasted great and since these were just for us it worked out pretty well.

Sacred Ingre­di­ents

Out of all the recipes I’ve seen, dev­iled eggs seem to be one that has the most vari­a­tions.  Every fam­ily has their own way of doing it, so it can be hard to find com­mon ground.   As men­tioned before, even the ingre­di­ents my fam­ily uses don’t rely on spe­cific amounts and the recipe is com­pletely unstruc­tured allow­ing you to add what­ever intrigues you based on the taste you want that day.  We’ve tried every­thing from cumin to chili pow­der, but here is what we use for the basic build­ing blocks:

  • Egg Yolks
  • Mir­a­cle Whip
  • Sweet (Bread and But­ter) Pickle Juice
  • Yel­low Mustard
  • Milk
  • Sugar
  • Optional: dill and cel­ery salt
  • Paprika on top for fla­vor and garnish

Try out your fam­ily recipes this week­end, but don’t be afraid of new tech­niques and divid­ing up the batch to exper­i­ment with some dif­fer­ent spices.  Add some extra­or­di­nary to your Easter and be pre­pared to have some angelic eggs.  Be sure to let me know how they turn out and what I should try on my next batch.

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2 comments

  1. Jeananne Gross

    I am really lov­ing your blog. I agree with every­thing about dev­iled eggs except the mir­a­cle whip. It has to be Mayo! You could do an entire post­ing about that debate!

    1. Sarah

      Thank you so much, Jeananne. And yes, the great debate con­tin­ues! I’m not opposed to mayo, I just like that extra tangy zip. Maybe next time I’ll try the dev­iled eggs with mayo…maybe ;)

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