How To: Make deviled eggs while avoiding common mistakes

How to make deviled eggs while avoiding common mistakes

There are a number of errors that people make when making deviled eggs. First putting the eggs directly into boiling water will cause the egg shells to break. Also not setting a timer while boiling the eggs can lead to overcooked, dry, crumbly eggs. Peeling the eggs while they are hot causes the shell to stick to the egg and you end up burning your hands. Using a fork to make the egg filling leaves you with a lumpy and chunky mixture when you are all done. To make deviled eggs the correct way start by using large eggs. To boil the eggs put them in a dry pot, cover them with cold water, and put them on the stove to boil. Set a timer for 8 minutes and start timing when the water begins to boil. After the eggs are cooked put them into an ice bath for 5 minutes to cool. Peel the eggs and then cut them in half length ways using sharp knife. Wipe your knife off in between each cut. Use a food processor to make the egg filling. Put the yokes into the processor along with some water, mayonnaise, mustard, and other ingredients that you like to use. Using the food processor causes the egg filling to have a nice silky smooth texture when it is done. Put the egg filling in a plastic bag and cut the corner off to fill the egg whites. Garnish the eggs with paprika and chives, bacon, smoked salmon, capers, onions, or any other ingredient you enjoy.