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Salads

Deviled Eggs

Eggs cooked by the off-heat method and iced, with the yolks pushed through a sieve and mixed with mayonnaise, sour cream and brown mustard.

Not this recipe — add a photo of yours.Photo: Marshall Astor from San Pedro, United States (CC BY-SA 2.0, via Wikimedia Commons)

Put the egg carton on its side overnight or 1 hour ahead of boiling the eggs to keep the yolks centered. Put eggs in cold water and bring to a boil, then turn off heat and cover the pan — the residual heat cooks the eggs, which are done in exactly 10 minutes. Plunging the eggs into ice water stops the cooking and prevents the green ring around the yolk.

Cook
10 min

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Ingredients

  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1/2 teaspoon distilled white vinegar
  • 1/2 teaspoon spicy brown mustard (such as Gulden’s)
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat.
  2. Remove pan from heat, cover, and let stand 10 minutes.
  3. Meanwhile, fill a medium bowl with 1 quart water and 1 dozen ice cubes.
  4. Pour off water from saucepan and gently shake pan back and forth to crack shells.
  5. Transfer eggs to ice water with a slotted spoon and let cool 5 minutes.
  6. Peel eggs and slice in half lengthwise.
  7. Transfer yolks to a fine-mesh sieve and use a spatula to press them through the sieve and into a bowl.
  8. Add remaining ingredients, mashing mixture against sides of bowl until smooth.
  9. Arrange whites on a serving platter and fill with yolk mixture, mounding filling about 1/2 inch above whites.
  10. Serve immediately.

Notes

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