Deviled eggs. Old school. No fancy stuff. There is no way I'm piping in the filling. I use a fork.
For a while there we fell into the trap of only making them on certain holidays but that is crazy - deviled eggs are great any time. And they are a terrific breakfast food.
The thing that revolutionized our deviled egg consumption was learning how to steam hard cooked eggs. Completely life changing. One of the problems with fresh hard boiled eggs is that they are hard to peel... the struggle is real for us chicken owners. Before I learned how to steam hard cooked eggs I'd have to put some eggs aside for several days so they would be easier to peel. Nope. No longer!
Five minutes in ice water. No more. No less. Perfect. At the most these eggs were 2 days old.
I'm not sure what the steaming does - but it works....however the trick is to make sure that you chill the eggs in ice water for 5 minutes. For whatever reason - no more or no less. Five minutes. Then peel them.
We make old school deviled eggs without any of that fancy stuff. Helman's, yellow mustard, a splash of pickle juice, and salt n pepper.... dusted with paprika. Sometimes I'll sprinkle a little curry powder on a few.
The beet eggs are just lovely.
However, now that I've discovered beet deviled eggs... we've veered off course a little. Have you had these? Just beet up some eggs - they only have to soak in the pickled beet juice for a couple hours to turn color - and then make good old fashioned deviled eggs. Some of my beet eggs had been pickled for several days - and this makes the yolks a beautiful pink-orange color. They were spectacular.
Today I'll be steaming up another round of hard cooked eggs....and then we'll have deviled eggs for every meal!
Little Mo photobombing the pix. Thanks Mo-Zee.
Happy Saturday everyone! What are you waiting for? Go and steam some eggs - it will change your life.