Most Delicious Deviled Eggs

Most Delicious Deviled Eggs

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DEVILED EGGS WITH BACON, DEVILED EGGS WITH RELISH, WHAT ABOUT DEVILED EGGS WITH A SECRET INGREDIENT?

Virginia Willis' Deviled Eggs on www.virginiawillis.com

These deviled eggs are amazing. They have kind of developed a life of their own and can be found on MarthaStewart.com, Food52.com, and a slew of other blogs. It’s because I have a secret ingredient….. Nope, I am not telling you, yet! The ingredients are important, but the consistency is key, too. It’s very important to puree the yolk mixture completely, and  I prefer using a sieve or tamis for making the mixture silky smooth. This prevents lumps and makes the mixture so much creamier as well as prettier. This is another one of those recipes that there are very few ingredients which makes the technique is so important.

 

How to Boil Eggs on www.virginiawillis.com

How to Hard Cook Eggs

Perhaps the most important tip is correctly cooking the eggs in the first place. Hard cooked vs. hard boiled. If you actually hard boil an egg you are fairly likely to have overcooked, sulphurous eggs with shattered shells, tough plumes of rubbery white, and a green ring around a chalky yolk. To hard cook, also known as coddle, is the best technique for cooking eggs in the shell. The process involves bringing the eggs to a boil, removing the pan from the heat, covering the pan, and setting a timer. Soft eggs are barely set at 4 minutes. Mollet eggs are allowed to set for 5 to 7 minutes; the white is set and the yolks are warm, but runny. Mollet eggs are perfect with crisp fingers of buttered toast. At 10 minutes of coddling, the whites are firm and set, and the yolk is firm, yet barely soft at the center, excellent for creamy egg salad. For deviled, Easter, and sieved eggs for mimosa garnish, let them coddle for 12 minutes; any longer and the egg will begin to overcook.

How to Cook Eggs on www.virginiawillis.com

 

How to Peel Eggs

Very fresh eggs are difficult to peel. Buy and refrigerate eggs about seven days in advance of cooking. This allows the eggs to take in air, which helps separate the membranes from the shells. To peel the eggs, tap each egg gently on the counter or sink to form cracks all over the shell. Roll the egg between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under running cold water; this facilitates peeling and also removes any stray shell fragments. (And, fear not — if your eggs are too new and don’t peel properly, you can always make egg salad!)

 

How to Hard Cook Eggs on www.virginiawillis.com

 

Southern Deviled Eggs

I’ve got a Tupperware carrying case and a slew of special deviled egg plates. (Along with a serving piece obsession.) If you don’t have a specially designed plate for serving deviled eggs, with cuplike indentations to keep the eggs from rolling, simply trim off a sliver from the bottom of the cooked white before you fill the eggs with the yolk mixture. Garnish the platter with leaves of butter lettuce or herbs and nestle the filled eggs in the greenery. Hey — before we get to the recipe, please consider signing up for my blog for tips, techniques, and other great recipes that work!

 

Best Deviled Eggs on www.virginiawillis.com

 

Ok, now for that secret ingredient? It’s butter. Butter makes the yolk mixture very smooth, creamy, and absolutely delicious. If you want to skip the herbs and add relish, bacon bits, or other add ins, go ahead — but don’t leave out the secret ingredient!

 

Bon Appétit, Y’all!

Virginia Willis

 

Deviled Eggs

Unpeeled hard-cooked eggs can be refrigerated for up to 1 week. Or prepare the eggs, but don’t assemble, up to 8 hours in advance of serving; refrigerate the whites covered with a damp towel in an airtight plastic container. Store the egg-yolk mixture in the piping bag with the tip also covered in a damp paper towel. Knead the yolk mixture slightly to soften before filling the yolks. The eggs may also be assembled and stored covered in the refrigerator for up to 2 hours. Any longer and the yolk mixture starts to form a crust.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Appetizer, Snack
Cuisine: American, French
Keyword: deviled, egg
Servings: 12
Author: Virginia Willis

Ingredients

  • 12 large eggs
  • 1/3 cup mayonnaise
  • 2 tablespoons unsalted butter at room temperature
  • 1 tablespoon Dijon mustard
  • Pinch of cayenne pepper
  • Coarse salt and freshly ground white pepper
  • 2 tablespoons finely chopped fresh tarragon chives, or chervil, plus leaves for garnish

Instructions

  • To hard-cook the eggs, place the eggs in a saucepan and add water to cover them by 1 inch. Bring to a boil over high heat (you will see bubbles around the sides of the pot). Remove from the heat, cover, and let stand for 12 minutes. Drain the eggs and rinse them under cold running water. Set aside to cool completely.
  • To peel the eggs, once the eggs have cooked and cooled, remove the shells by tapping each egg gently on the counter or sink all over to crackle it. Roll an egg between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under running cold water; this facilitates peeling and also removes any stray shell fragments.
  • To prepare the filling, halve the peeled eggs lengthwise. Carefully remove the yolks. Set the whites aside. Pass the yolks through a fine-mesh strainer into a bowl or place them in the work bowl of a food processor fitted with the metal blade. Blend the yolks, mayonnaise, butter, mustard, and cayenne, and mix until smooth; season with salt and pepper. Add the finely chopped tarragon.
  • Place the mixture in a piping bag fitted with a large star tip, or use a medium sealable plastic bag with one of the corner tips snipped off.
  • To assemble the eggs, when ready to serve, pipe the yolk mixture into the whites. Garnish with additional herbs and serve immediately.

If you are interested in hosting me for an event, cooking class, or a book signing, let me know! Send an email to jaimee@lisaekus.com and we’ll be back in touch as soon as possible.

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photography by Virginia Willis

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cookbooks on www.virginiawillis.comCopyright © 2019 Virginia Willis Culinary Enterprises, Inc.

Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.)

Virginia Willis

Georgia-born French-trained Chef Virginia Willis has made chocolate chip cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, and Julie Chrisley with her cooking -- but it all started in her grandmother’s country kitchen. Virginia is a chef instructor for the digital streaming platform Food Network Kitchen and author of Secrets of the Southern Table: A Food Lover’s Tour of the Global South, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits. Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome received a 2016 James Beard Foundation Award of Excellence. She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network's Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, Eater, and Food52 and has contributed to Eating Well, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Her legion of fans loves her down-to-earth attitude and approachable spirit. Learn more about Virginia and follow her traveling exploits at www.virginiawillis.com.

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