Okay, so, I put this recipe together for a thing and it occurs to me that maybe other people might like to know how to make perfect deviled eggs too. So here's my recipe. Trala!
Deviled Eggs
Eggs
Mayonnaise
Yellow mustard (don't get fancy with the good mustard--you want your egg filling to be as yellow as sunshine!)
Paprika for garnish
Hard boil as many eggs as you like. Take care not to overcook
the eggs or the yolks will get that greenish color that's so
unappetizing (although you can still eat them, of course). I recommend
using room temperature eggs; put them in plenty of water to cover, bring
the water to a rolling boil for a minute or two, then remove pot from
the heat, cover the pot, and let the eggs sit for ten minutes. Then
carefully spoon the eggs into a bowl of ice water and let them
sit for about five or ten minutes while they cool. They should be nicely
hardboiled and you can handle them without burning your fingers.
Peel the eggs, then cut them in half lengthwise and carefully scoop the yolks into a
bowl. Using the edge of a spoon, chop the yolks into crumbs as fine as
you can make them without driving yourself up the wall with boredom.
Don't mash them!
Add a big dollop of mayonnaise and a little squirt of mustard. Use less
than you think you will need, stir it all together gently, and take a
tiny taste. If the filling tastes too mayonnaisey, add a tiny bit more
mustard, and vice versa. Don't obsess over this, though, or you'll end
up with too much mayo and mustard and not enough yolk.
Spoon the filling generously into the egg whites. Top with a little paprika for color and a little extra bite.
