Deviled Eggs
Yield: 24 deviled egg halves (12 appetizer servings)
Total Time: 3h 15m (includes 2h refrigeration)
Devilishly good, eggstra delicious!
Ingredients
For the eggs
- 12 large Grade A eggs
- water, for boiling
- ice, for cooling
For the filling
- ½ cup hellman’s japanese inspired mayo, or regular mayonnaise
- 2 tsp dijon mustard
- 1 tsp yellow mustard
- 1 tsp worcestershire sauce
- ¾ tsp dill pickle brine
- ¾ tsp granulated sugar
- ¾ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp celery seed
- ¼ tsp ground mustard
- ¼ tsp ground white pepper
- ¼ tsp MSG (monosodium glutamate), optional for savory depth
For garnish
- smoked paprika, optional
Instructions
Step 1: Gather all of the ingredients for the eggs.
Step 2: Bring a large stock pot of water to a rolling boil over HIGH heat.
Step 3: Reduce the heat to MEDIUM-HIGH and gently lower the eggs into the boiling water.
Step 4: Return to a gentle boil and cook, uncovered, for 10 mins.
Step 5: Transfer the eggs immediately to a large ice bath and let cool for 30 mins.*
*NOTE: Use plenty of ice and cold water so the eggs cool quickly without warming the ice bath too much.
Step 6: When the eggs are done chilling, gently crack the shells all over, then peel the eggs under cool running water.
Step 7: Pat the eggs dry.
Step 8: Slice each egg in half lengthwise and carefully transfer the yolks to a medium mixing bowl.
Step 9: Arrange the egg white halves on a serving tray or in a covered deviled egg container then gather all of the ingredients for the filling.
Step 10: Mash the egg yolks with a fork until finely crumbled.
Step 11: Add the mayonnaise, dijon mustard, yellow mustard, worcestershire sauce, dill pickle brine, granulated sugar, garlic powder, onion powder, celery seed, ground mustard, ground white pepper, and MSG (optional).
Step 12: Mix until thoroughly combined.
Step 13: Transfer the filling to a resealable plastic bag, seal it.
Step 14: Massage the bag until the filling is smooth and free of lumps.
Step 15: Snip off one corner of the bag and gently squeeze the filling evenly into the egg white halves. Cover in an airtight container and refrigerate for at least 2 hrs, or overnight for deeper flavor. Keep chilled until ready to serve.*
*NOTE: Store at 40°F/4°C or below. Blot away any overnight condensation before serving. Do not leave at room temperature for more than 2 hours total.
