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Deviled Egg Recipes?

5K views 42 replies 16 participants last post by  kaneohegirlinaz 
#1 ·
So the concept of deviling eggs terrifies me. I didn't even start liking deviled eggs until this year when a friend made some spicy deviled eggs with tabasco sauce. However, I live in China and she's gone and I'm clueless how to make the best, most succulent, spicy deviled eggs. No clue as to techniques, etc...Suggestions? What are some do's and don't's?
 
#4 ·
Can you ask your friend how she does it? I'm sure she'd be willing to share her tips.

There's a great inspirational food website called tastespotting.com and I often go there for ideas and presentation. The recipes are from all around the world and the pictures are amazing. I typed deviled eggs in the search box and voila, page after page of good info.

http://www.tastespotting.com/search/deviled+eggs/1
 
#7 ·
Yup, "hard-boiled" is a misnomer in my book, hard-cooked is more accurate. Can't remember the temperature that egg yolk solidifies but IIRC it is around 155°F-165°F. They come out much better if they do NOT boil!
 
 
#9 ·
Every now and then I make red devil eggs.  Basically deviled eggs with a very spicy filling, but the eggs are pickled with beets so the red colors the egg white.  I should make another batch soon.

mjb.
 
#14 ·
Yup, "hard-boiled" is a misnomer in my book, hard-cooked is more accurate. Can't remember the temperature that egg yolk solidifies but IIRC it is around 155°F-165°F. They come out much better if they do NOT boil!
Well.....I don't know. Mario Batali makes them this way, mind you he stops at 9 minutes, I let them sit for 10. Serious Eats does them for ten....
 
#15 ·
OK, let me clarify: do not "boil" them for ten minutes, bring them to a boil, remove from heat, let sit 8-12 minutes (done to your satisfaction /img/vbsmilies/smilies/wink.gif)

What I was attempting to explain was that they do NOT have to be raised to 212°F (boiling) for the entire time.
 
#17 ·
I've had good results with steaming for 9-10 min and pressure cooking for 5 min with a 5 min cool down.

Both methods resulted in very easy to peel eggs
Definately the best way to go!

Easiest to peel eggs ever - you can even use 'farm-fresh' eggs!

I'm hesitant to post this part as I'll start to seem like a shill but if you want to know in an easy way (without buying McGee and a half dozen other books)

The Food Lab http://www.seriouseats.com/2009/10/the-food-lab-science-of-how-to-cook-perfect-boiled-eggs.html

Has more information than you ever really need to know on the subject and a fair amount of it is splitting hairs!

---- to skip the link --- put em in a pot bring to a boil, remove from the heat and let sit for approx 10 minutes~

Personally though I always recommend preassure steaming. It really is the best way.
 
#20 ·
Why do threads with hard cooked eggs in them always turn into a how to cook them thread?
Perhaps because too many have no idea as to how to cook them? /img/vbsmilies/smilies/eek.gif
Exactly - just recently a couple FoH staff had a disagreement and came back into the kitchen to ask the Chef whether they should boil them for 12 or 20 minutes! They were concerned that any less time would not be sufficient to kill all the "bugs" that are inside the eggs. Reminded me of the whole cancer and pigs cooking time thing... sheesh poor Chef should have gotten overtime that day.
 
#21 ·
Exactly - just recently a couple FoH staff had a disagreement and came back into the kitchen to ask the Chef whether they should boil them for 12 or 20 minutes! They were concerned that any less time would not be sufficient to kill all the "bugs" that are inside the eggs. Reminded me of the whole cancer and pigs cooking time thing... sheesh poor Chef should have gotten overtime that day.
/img/vbsmilies/smilies/rollsmile.gif
 
#26 · (Edited)
Pete is 100% right  No such animal as hard boiled egg. I don't give a hoot what Batalli says, he does not know everything.

Want to try something cook the eggs in a little  water and beet juice . outside of egg when split has a ring of red around it. looks cool

If anything they are simmered or poached  165 f  175f  tops   everyone boils the hell out of them
 
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