Skip to content
Thursday, September 21, 2023
Cafecherie Boulogne

Cafecherie Boulogne

Eat and dream

  • Food & Cooking News
  • Restaurant Near Me
  • Restaurant Supply
  • Food Network
  • Kitchen Herb
  • Food Source
  • About Us
    • Advertise Here
    • Privacy Policy
    • Contact Us
    • Sitemap
You are Here
  • Home
  • Classic Deviled Eggs Recipe | Alexandra’s Kitchen
Classic Deviled Eggs Recipe | Alexandra’s Kitchen
Food Network

Classic Deviled Eggs Recipe | Alexandra’s Kitchen

April 11, 20226 min read Monika J. Brown
A plate of deviled eggs.

Earlier this week I texted my mother asking for her deviled eggs recipe. Deviled eggs were not something I ate often as a child and definitely were not a mainstay of our Greek Easter table, but when they did make appearances, I remember loving them, especially on summer picnics, ice-cold and creamy, perfectly packaged refreshing little flavor bombs.

She wrote back saying she didn’t have a recipe, that she simply mashed hard-cooked egg yolks with mustard and mayonnaise, filled the hollowed whites, and sprinkled with paprika. Possibly, she said, it was from Fannie Farmer, but mostly she thinks she just watched her mother.

And this, I imagine, is the approach many people take when making deviled eggs: add a dash of this and a dash of that, and when it tastes just right, call it done.

I need more guidance. When I tried the easy-breezy assembly, my deviled eggs were good not great — the mixture was too wet, too mustardy, too creamy. I wanted herbs and more acidity. I wanted all the flavors of my favorite egg salad but in deviled egg form.

And so, with guidance from a few popular recipes — namely the New York Times and The Food Network — I took a more measured approach and found a formula I really love. As in the egg salad recipe, I use pickle juice for acidity, though you could use vinegar or lemon juice in its place. I add lots of chopped chives and a modest amount of mustard. For every two eggs, a tablespoon of mayonnaise is about right.

As with all recipes, adjust this one to taste. Or: just watch your mother.

Perfect, Easy-Peel Hard-Cooked Eggs

This recipe, as you know, begins with hard-cooked eggs. If you’ve been reading for a little bit now, you know I am a fan of the steaming method, which I learned from J. Kenji Lopez-Alt via my mother, for cooking eggs. Steaming eggs and shocking them in an ice bath ensures the shells will slip right off. Another way to steam eggs is in the Instant Pot. If you find yourself with a surplus of hard-cooked eggs, I highly recommen making this egg salad sandwich. It’s become a favorite.

Classic Deviled Eggs, Step by Step

First, steam your eggs for 12 minutes.

Steamed eggs on the stovetop.

Meanwhile, gather your ingredients: mayonnaise, mustard, pickle juice (or lemon or vinegar), salt, pepper, chives.

The ingredients to make deviled eggs.

Once your eggs are cooked, transfer them to an ice bath.

An ice bath filled with hard-cooked eggs.

Then peel them.

Eight hard-cooked eggs on a board.

Halve the eggs and …

A board topped with halved hard-cooked eggs.

… transfer the yolks to a large bowl.

A bowl of hard-cooked egg yolks aside halved hard-cooked whites.

Mash the yolks with the back of a fork.

A bowl of mashed hard-cooked egg yolks.

Add the mayonnaise, mustard, pickle juice, chives, and salt and pepper to taste.

A bowl of mashed hard-cooked yolks, chives, mayo, mustard, and pickle juice.

Stir to combine; then taste and adjust flavor as needed.

A bowl of mashed egg yolks, mayo, and chives, ready to be piped into the halved hard cooked egg whites.

If you wish, transfer the mixture to a quart-sized storage bag…

A piping bag filled with the deviled egg egg-yolk filling.

… then pipe into the hollowed eggs. You can, of course, simply use a spoon, but I actually find the piping bag to be easier.

A plate of deviled eggs, ungarnished.

Sprinkle with chives and paprika before serving. (I could have used a gentler hand with the paprika 🤣).

A plate of deviled eggs.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Description

Adapted from several sources, including The New York Times and The Food Network. 

Notes: 

  • Egg steaming method adapted from J. Kenji Lopez Alt’s The Food Lab. I steam my eggs for 12 minutes, and I find that to be perfect, but it may take some trial and error to get the timing right for you. If you like to use your Instant Pot, here is my Instant Pot hard-boiled egg recipe.
  • Pickle Juice: This is a somewhat recent discovery and an underutilized ingredient in my kitchen. If you don’t have pickles on hand, you can use vinegar or fresh lemon juice in its place. 
  • To scale this recipe, I find that 1 tablespoon of mayonnaise for every 2 eggs is about right, and I like about 1 teaspoon of pickle juice for every 2 eggs as well, but I tend to like things on the acidic side, so as always, adjust to taste. I don’t like my deviled eggs too mustardy, so I find 1 teaspoon for 8 eggs to be about right, but, again, add more or less to taste. 

  • 8 eggs
  • kosher salt or flaky sea salt
  • freshly cracked pepper
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 – 4 teaspoons pickle juice or vinegar or lemon juice
  • 1/4 cup finely chopped chives
  • paprika, for finishing

  1. Cook the eggs. Place a steamer basket into a large pot. Fill pot with 1 inch of water. Cover and bring to a simmer over high heat. Remove the lid. Carefully place the eggs into the steamer basket. Cover the pot. Steam for 12 minutes. Meanwhile, fill a bowl with ice and cover with water. After the 12 minutes, remove the lid, and carefully transfer the eggs to the ice bath.
  2. Peel and halve the eggs. Transfer the yolks to a large bowl. Transfer the halved, hollowed whites to a plate and transfer to the fridge.
  3. Mash the yolks with the back of a fork. Season with a pinch of salt and pepper to taste. Add the mayonnaise, mustard, and pickle juice starting with 1 – 2 teaspoons. Set aside a few teaspoons of the chives for garnish. Add the remaining chives to the yolks, and stir until you have a smooth mixture. Taste. Adjust with salt and pepper to taste. If it’s too creamy, add more pickle juice (or vinegar or lemon) to taste. If it’s not creamy enough, add another spoonful of mayonnaise. If you want more mustard flavor, add another 1/2 teaspoon or more to taste. 
  4. When the mixture is seasoned to your liking, you can use a small spoon to fill the egg white cavities or you can transfer it to a quart-sized storage bag, snip off a corner, and pipe it into the whites. 
  5. To finish, sprinkle with paprika and the reserved chives. 
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American

Keywords: classic, deviled eggs, pickle juice, chives

"Food Near Me, A Food Affair, A Food Chain, A Food Italy Is Famous For, A Food Web, A Foodborne Illness Is A Disease That, A Foodborne Illness Is A Disease Transmitted, A Foodborne Illness Outbreak Occurs When, A Foods, B Food Dishes, B Food Grade, B Food Items, B Food Logo, B Food Names, B Food Near Me, B Food Rating, B Food Science Co. Ltd, C Food Crush, C Food Names, C Food Rapper", C Food Shack, Food Addiction, Food Allergy, Food Allergy Symptoms, Food Allergy Testing, Food And Drug Administration, Food And Wine, Food Around Me, Food Aversion, Food Bank, Food Bank Of The Rockies, Food Banks Near Me, Food Baskets, Food Bazaar, Food Chain, Food Chain Definition, Food City, Food City Ad, Food City Near Me, Food City Weekly Ad, Food Coloring, Food Court, Food Delivery Near Me, Food Lion, Food Lion Near Me, Food Near Me Open, Food Network, Food Open Near Me, Food Poisoning, Food Stamps
Share
Facebook Twitter Pinterest Linkedin

Post navigation

World cuisine specialty meal, a new teriyaki restaurant and more in Evansville food news
New high-frequency data highlights COVID-19’s major impact on livelihoods and food insecurity in Costa Rica

Related Posts

  • Celebrity Chefs Don’t Just Cook

    September 16, 2023November 29, 2022
  • Attributes of a Good Caterer

    August 29, 2023November 29, 2022
  • A Basic Guide On Things You Should Know About A Digital Kitchen Weight Scale

    August 25, 2023November 29, 2022
September 2023
M T W T F S S
 123
45678910
11121314151617
18192021222324
252627282930  
« Aug    

Archives

Recent Posts

  • The Importance of Keeping Your Kitchen Clean
  • Using Unknown Spices, The New Recipe Challenge
  • 4 Quick Vegan Snacks That Will Make You Want To Eat Healthier
  • Best Place for Your Relaxing Corporate Gathering
  • Water A Basic Right

BL

Intellifluence Trusted Blogger

Tags

"Food Near Me A Food Affair A Foodborne Illness Is A Disease That A Foodborne Illness Is A Disease Transmitted A Foodborne Illness Outbreak Occurs When A Food Chain A Food Italy Is Famous For A Foods A Food Web B Food Dishes B Food Grade B Food Items B Food Logo B Food Names B Food Near Me B Food Rating B Food Science Co. Ltd C Food Crush C Food Names C Food Rapper" C Food Shack Food Food Addiction Food Allergy Food Allergy Symptoms Food Allergy Testing Food And Drug Administration Food And Wine Food Around Me Food Aversion Food Bank Food Bank Of The Rockies Food Banks Near Me Food Baskets Food Bazaar Food Chain Food Chain Definition Food City Food City Ad Food City Near Me Food City Weekly Ad Food Coloring Food Court Food Delivery Near Me Food Lion

getlinko

scorpion exterminator las vegas 

Related Article

Food Source

4 Quick Vegan Snacks That Will Make You Want To Eat Healthier

September 19, 2023November 29, 20222 min read
Food Source

Water A Basic Right

September 17, 2023November 29, 20224 min read
Food Source

How To Prepare An Emergency Food Supply

September 7, 2023November 29, 20225 min read
Food Source

Ten Useful Buffetware Kitchen Equipment for Handling Iced or Cold Foods

September 2, 2023November 29, 20223 min read
cafecherie-boulogne.com
Proudly powered by WordPress | Theme: Engage News by Candid Themes.

WhatsApp us