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Classic Deviled Eggs

Source of Recipe

From "Martha Stewart's Appetizers" by Martha Stewart


Recipe Introduction

"A classic never goes out of style. Take the deviled egg, that ever-popular finger food with a built-in base (the white) and endlessly adaptable filling (the yolk). Piping is a quick way to fill a lot of eggs at once, or you can simply use a spoon. Either way, these 'dressed' eggs will make any occasion feel special."

List of Ingredients

◦ 8 large eggs
◦ ⅓ cup mayonnaise
◦ 1 tablespoon Dijon mustard
◦ 1 teaspoon white-wine vinegar
◦ Coarse salt and freshly ground pepper


Recipe

In a saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 8 minutes. Drain eggs; run under cold water until cool enough to handle.

Peel eggs and halve lengthwise; remove yolks and transfer to a bowl. Mash with a fork, then mix in mayonnaise, mustard, and vinegar. Season with salt and pepper.

Fill whites with yolk mixture as desired. Refrigerate until set, about 15 minutes or up to 2 hours.

Makes 16






✰ Note:
Piping makes fast work of filling the egg whites, and you can use basic pastry tips to achieve lovely results. We are especially fond of plain tips, such as Ateco #805, and open-star tips, such as Ateco #824. You can also pipe the filling into the whites using a resealable plastic bag with a corner snipped off, or simply spoon it in.

✰ Tips for Making Perfect Hard-Boiled Eggs:
Start with slightly older eggs, which will be easier to peel after boiling than fresher ones. Eggs will keep up to 4 weeks past the "pack date" on the carton.

Peel eggs as soon as they are cool enough to handle, either under cold running water or in a bowl of cold water (the water helps separate the membrane from the egg white).