With a Grateful Prayer and a Thankful Heart: Deviled Eggs

Saturday, May 28, 2011

Deviled Eggs

What would summer and backyard barbecues be without deviled eggs? They compliment burgers and hotdogs, chicken and ribs. And, there are never any left on the plate at the end of the day.

They are inexpensive to make and you probably have all of the ingredients already.
There seems to be two problems that can occur when making hard boiled eggs. One is that nasty green ring around the yolk. It won't harm you but it looks so unappetizing. The green is caused by a chemical reaction involving sulfur (from the egg white) and iron (from the egg yolk), which naturally react to form ferrous sulfide at the surface of the yolk.  The reaction is usually caused by overcooking.

Another problem is when the egg shell doesn't loosen from the cooked egg and chunks of the white stick to the shell leaving a gnarled mess. I've heard that very fresh eggs will be much more difficult to peel than older one. So it helps to plan ahead when you know you will be hard boiling them.

This is my method for cooking hard boiled eggs that are easy to shell and are a lovely yellow color:

Place eggs into a pan in a single layer, without stacking.
Fill pan with cold tap water, covering the eggs with at least 1-inch of water.
Heat over medium-high heat just until boiling.
Reduce heat and continue cooking gently for just another minute.
Turn off the heat; cover and allow to sit for 25 minutes.
Pour off the hot water and run cold water on the eggs while still in the pot. Allow the eggs to cool, changing the water a few times.
Remove the eggs from the water; crack and peel under cold running water.

Nice yellow center with no green ring around the yolk.

Deviled Eggs


6 eggs, hard boiled and peeled
1/4 Miracle Whip or mayonnaise
1 tsp. vinegar
1 tsp prepared mustard
1/8 tsp salt
dash pepper
1 tsp Worcestershire Sauce

Combine all ingredients except eggs.  Scoop yolk out and mask with fork. Stir in the Miracle Whip mixture.  Refill egg whites with mixture and sprinkle with paprika and tiny snips of parsley, if desired.

Spoon in or pipe egg mixture into each egg.


Carol @ There's Always Thyme to Cook said...

Love deviled eggs, they look amazing. Now I want some.

Mildred said...

No picnic is complete without them! Enjoy the weekend.

Carol at Serendipity said...

Beautiful photograph. I have the same plate!


Lorraine said...

Everything you do is so nice!
Have a good weekend.
Love, Lorraine

NanaDiana said...

Great photo! WE LOVE deviled eggs! My one son would eat the whole plate full! Hope your Holiday is wonderful! Hugs- Diana

Debbie said...

Oh Yum...one of my favorite things for sure! Have a wonderful week-end! HUGS

Shelia said...

Oh, I love deviled eggs and we make them almost the same. I add some pickle relish! Now I'm going to add some Worcestershire Sauce next time as that sounds so good!
Happy Memorial weekend.
be a sweetie,
Shelia ;)

Kristina said...

I love making deviled eggs, and it's so nice to have our own layers to provide the eggs too. I love the photo, and can't wait for my basil to get going this year.

Suzanne said...

Deviled eggs =summer/picnics :-) I have always used Tasha Tudor's receipt which is delicious btw. I just love a good deviled egg....LOL! Enjoy your get together!

Susan said...

Mmmmmm, LDH, those sound great. Susan

Just a little something from Judy said...

You feature the most beautiful posts, and they are always so interesting. I find my visits here most enjoyable, and I look forward to the time spent here.

Buttercup said...

Looks delicious. Hope you're enjoying the weekend!

Snap said...

YUM!!!!! (Keep them away from me ... I'll eat them all!)

Mei Teng said...

Delicious looking! :)

Peggy said...

Now I'm definitely going to have to add deviled eggs to our Memorial Day party goodies =)

Ann said...

i love deviled eggs. I want some now :) I've never put vinegar in before I'll have to try that they next time I make some

Deb said...

I love deviled eggs, too...just like your other comments! I make mine with cottage cheese...makes them very light and fluffy!


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