If I’m in the mood for a savory snack that’s creamy, rich and satisfying, one of my go-to recipes is deviled eggs. I can prepare a batch on the weekend, and keep them in a sealed container in the refrigerator to snack on all week. They make great appetizers for a party, too.
One of the most difficult parts of making deviled eggs is cooking perfect hard-boiled eggs. I have over cooked them, under cooked them, and then had the peels stick to the eggs so that half of the egg white would peel off along with the shell!
Then I received an electric Dash egg cooker for a gift, and it changed everything! It comes with a tiny device that you use to prick a hole in the top of each egg shell before cooking, which makes it easy for the shells to slide right off when they’re finished cooking. The instructions tell you the amount of water to add, you plug it in, turn it on, and the whole process is very quick.
My one complaint is the loud noise that the machine makes when the eggs are finished…it can be quite startling! And I found that I need to keep the eggs in the cooker for 5 additional minutes after the buzzer sounds, so that they are perfectly cooked.
If you don’t have an egg cooker, no problem! I also provide instructions for cooking eggs the usual way.
Easy Deviled Eggs
- 6 large eggs, free-range
- 1/4 cup mayonnaise, preferably organic and made from avocado oil
- 1 scallion, green parts only, finely chopped
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Using a Dash egg cooker, add the specified amount of water and place eggs on the tray. Close the lid and turn on. When the timer goes off, turn off the machine and unplug, but leave the lid on for 5 more minutes. Fill a bowl with ice cubes and cold water. Place the cooked eggs into the ice bath and let cool.
To cook the conventional way, place eggs in a pot covered with cold water. Bring to a boil, cover the pot and turn off the heat. Let stand for 12 minutes. Fill a bowl with ice cubes and cold water. Place the cooked eggs into the ice bath and let cool.
Tap the cooled eggs on several sides to loosen the shells, then peel under running water. Place the eggs on paper towels to dry.
Cut the eggs in half lengthwise, and drop the yolks into a small bowl. Mash the yolks with a fork until smooth. Add the mayonnaise, scallion, mustard, and salt and pepper to taste, and mix well. (Note that the mustard is quite salty, so you may not require additional salt.)
With a small spoon, fill each egg with the mixture and sprinkle with paprika.
Variations: There are endless combinations…you can add diced bacon, jalapenos, roasted red peppers, celery, pickles or relish, minced parsley or other fresh herbs, cayenne pepper or hot sauce.