Carter Cooks: Deviled Eggs

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I love deviled eggs. Growing up in the South and attending countless church potlucks, how could I not? Deviled eggs are a staple for summer picnics, too. They can be as fancy as you want or plain Jane. Below is the base recipe and here are a few fancier suggestions. For a New York style egg, try adding chopped smoked salmon, capers, and parsley to the egg yolks. For a Greek style egg, add feta and green olives, diced finely. Often you’ll see pickle relish or pickle juice added to help smooth out the yolk. Also if you have a piping set for cakes, some people will pipe the yolk mixture into the white for a very finished look. I’m way too impatient for that. I tend to be a purist and only use the below ingredients. I do prefer a kosher large grain salt for this. I think it adds a nice extra bite of flavor.

Deviled Eggs

From the Market

Eggs

Chili powder (or Paprika)

From your pantry

Mustard

Mayonnaise

Salt

Pepper

  1. Boil the eggs. This is harder than it sounds. I place the eggs in a saucepan with a lid. Then I pour cold water into the saucepan. Place on the burner with medium high heat. Bring to a rocking boil. (This is where the eggs rock back and forth, not so hard that they break.) Boil only for a minute or so. Then remove from heat and leave covered for 10-15 minutes. Submerge the eggs in cold water to stop the cooking. (Some people add vinegar or salt to the water to help prevent the shells from cracking. Just a thought.)
  2. Peel the eggs. This is also sometimes harder than it sounds. To hard boil eggs try and use older eggs. They are easier to peel. So, you may want to try this next week with eggs you buy this week. Give the eggs one good whack on the fat end. Then peel away. If the eggs are still hot, I will do this under running water. You can store peeled or unpeeled eggs in the fridge for several days.
  3. Cut eggs in half along the long axis. Scoop out the yolk into a bowl. Take care not to break the cooked white shell. Add mayo, mustard, salt and pepper to taste. Mix until smooth.
  4. Dollop yolk mixture back into the cooked white shell. Sprinkle with paprika or chili powder and head to your favorite picnic spot!
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