The Perfect Hard-boiled Egg (Deviled)
“No man can eat 50 eggs” from Cool Hand Luke
You know what I say to that, I say that my family can eat 50 eggs. No kidding. We go through at least 3 dozen eggs a week, more if we are making Deviled Eggs. And my husband is Southern, so we make Deviled Eggs A LOT.
Because of my family’s near obsession with eggs, I have tried MANY different techniques for preparing the perfect hard boiled egg. We have tried the method where you boil the eggs, and then shove a lid on it, turn off the heat, and put a timer on for 9 minutes. We have even tried more involved methods requiring boiling, simmering, adding ice halfway though… you get the idea. We’re pretty focused on this. But there are always two main problems.
The first problem is that eggs are either over or under done– meaning they either get a green ring around the edge, or they are really too gelatinous for Deviled Eggs.
The second problem is the eggs are renewing-your-license-at-the-RMV level frustrating to peel. I mean, no matter how many ice baths, or warm baths, or whatever you put these eggs through they JUST. WON’T. PEEL. You might even get excited, like it's really happening this time, but in the end, half of the egg winds up coming off with the shell. It ends in egg salad. Womp.
The Instant Pot actually doesn’t do a terrible job if you put in the exact right amount of water and time. Worth a try, if you have one. Definitely better than the stove-top methods I have tried.
The best method I have found so far is with the Combi Steam Oven. I like my eggs done, but not overdone. Not gelatinous in the center (although I will say my husband prefers that if he is just eating a regular old hard-boiled egg), and not green on the outside edges, but perfectly light yellow and creamy on the inside.
I’ve experimented with time and steam temp, but I found that 12 minutes at 210 degrees seems to work the best.
If you were just making hard-boiled eggs to put on a salad, or to eat for breaky, try backing off the time by about a minute. 11 minutes will give you a bit more of that dark yellow jelly center. 10 minutes, in my opinion, is too gelatinous, but also might be a good option. The whites are still solid, even if the center is a bit jelly-like.
I run my eggs under some cold water just to make sure I stop the cooking, and then wait a few minutes to peel. And they peel like a dream. I love it when a plan comes together.
Deviled Eggs
Now for the fun part. Let’s make things SPICY. Actually, that is where the term “deviled” comes from. Apparently in the 18th century the Brits considered this a highly spicy dish, HOT, like the fire’s of hell hot. Personally, I’m not sure my eggs need to be that hot, but I guess for your typical 18th century person, this is probably as full of flavor as it gets.
So, after peeling your eggs, gently cut them through lengthwise. Then scoop out the yolks into a bowl. The next few measurements are going to be approximates. Eggs really aren’t uniform, even if they are in a box labeled “Large,” they still might not be the same. So, I would add a little less than any recipe calls for and then taste it. You can always add more mayo or relish, but it might be difficult to add more egg yolk.
To our egg yolks, we add about 1/2 cup of mayo (my Southern husband makes me use the Duke’s mayo, but I’m actually more a Helman’s girl myself). Add 3 tablespoons of dill relish, (I love it pretty pickled so add less if you aren’t as much of a fan) 3 tsp mustard, 1 tsp celery salt. I whip this together with a fork, mashing a bit as I go along. Then, take a rubber spatula and a zip-lock bag, or pastry bag if you have it, and cut a nickel sized hole in one corner. You will use this to pipe the yolk back into your eggs. Word to wise, press down from the top.
At the end, you have some options to change the flavor in some nuanced ways, and also to make your eggs look amazing. Personally, I like to dust the eggs with some paprika and some chopped up chives, but you do you. Make it your own.
Super-Simple Deviled Eggs Recipe
12 large eggs
1/2 cup Mayo
3 tbsp Dill relish
3 tsp Mustard
1 tsp Celery salt
Paprika (optional)
Chives (optional)
Place a dozen eggs in the perforated bin of your Steam Oven. Set to Steam at 210 degrees for 12 minutes. Immediately remove and run cold water over the eggs.
After peeling eggs, cut in half lengthwise. Place yolks in a medium sized bowl. Add mayo, mustard, dill relish, celery salt and mash together with a fork until creamy.
Use a rubber spatula to scoop yolk mixture into a ziplock bag. Cut out a nickel sized section of one corner. Pipe yolks back into the egg whites. Press down from the top.
Sprinkle desired amount of paprika and minced chives onto your finished eggs. (Optional)