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Basic Deviled Eggs

From

April​/May 2009

Basic Deviled Eggs

After countless tests, we found the best way to cook our Basic Deviled Eggs was to cover the eggs with an inch of water, bring to a boil, cover, and remove from the heat to avoid overcooking. After a few minutes, we drained the eggs and cooled them in ice water. The gentle heat perfectly cooked the eggs—not a chance of a green tinge or unpleasant smell. For the creamiest texture, we forced the yolks through a fine-mesh sieve before mixing them with the filling ingredients, in this case mayonnaise augmented by a little sour cream for flavor and silkiness. Dijon mustard provided spice, while vinegar gave our Basic Deviled Eggs a bit of tang.

Makes 1 dozen

You can use reduced-fat mayonnaise and sour cream in this recipe. To fill the eggs, a spoon works just fine, but for eggs that look their Sunday best, use a pastry bag fitted with a fluted (star) tip or make your own pastry bag (see related Step-By-Step).

Ingredients

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