Ingredients
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12
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3 - 4
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1
-
-
-
3
-
1/2
-
-
-
-
-
-
-
-
Directions
Mama Vis Deviled Eggs, Growing up, me and my brothers loved this recipe for deviled eggs and would wipe out a whole platter of them quickly The only hard part is balancing taste and texture so that the egg yolk does not get too soupy Start small and add the ingredients a bit at a time , I really didn’t like these – they are too sweet with 3 T of pickle juice (the minimum amount listed in the recipe) However, the cooking technique is another story I already knew not to overcook the eggs (learned from Cook’s Country/Cook’s Illustrated) but not how to make them easy to peel This method of briefly reboiling them has worked for me 2 out of 3 times So I am going to keep experimenting with it Especially since it still doesn’t result in overcooking the eggs , This is the way my hubby’s great aunt always made her deviled eggs I prefer mine without the pickle juice, but declares this recipe perfection ! 🙂
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Steps
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1
Done
|
Boil Eggs to Get Them Ready For Peeling. a Good Technique That Makes Them Easier to Peel Is to twice Boil Them. |
|
2
Done
|
Bring Eggs to Boil and Let Boil a Minute or So. |
|
3
Done
|
Then Turn Off Heat and Cover the Pan. |
|
4
Done
|
Let Eggs Sit in the Hot Water For 10 Minutes or So. |
|
5
Done
|
Remove Eggs from Water, and Place Into Cold Ice Water and Let Rest There For 3-5 Minutes. |
|
6
Done
|
in the Meantime, Bring the Water in the Pan Back to a Boil and When It Is Boiling, Take Eggs Out of Ice Water and Put Back Into the Boiling Water. |
|
7
Done
|
Let the Eggs Heat For a Minute or So in the Boiling Water. |
|
8
Done
|
Then Remove Eggs and Put Back Into Ice Water to Stop Them from Overcooking. |
|
9
Done
|
This twice Boiling Helps You Peel Them. |
|
10
Done
|
Let Eggs Cool Down Before Peeling Them. |
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11
Done
|
Peel Eggs and Cut in Half. |
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12
Done
|
Remove Yolks from Each Half and Put Yolks Into a Mixing Bowl. |
|
13
Done
|
Mash Yolks Fine With a Fork. |
|
14
Done
|
Add the Pickle Juice, the Mustard, the Salt, the Pepper and the Mayonnaise. |
|
15
Done
|
but With the Mayonnaise, Add It a Little at a Time and Stop Adding Before the Yolks Become Too Soupy. |
