I am sure by now that you all know about my obsession with breakfast. I just love eggs. I love them poached, scrambled, sunny side up, over easy, soft boiled and hard boiled. I love quiches, omelettes, frittatas, eggs salads and the list goes on and on. Are you a huge egg fan? These Perfectly Easy Traditional Deviled Eggs are a family favorite. They are more on the savory side and that is the way I prefer them. Boy if you want to find something that people are passionate about talk to them about how they like their deviled eggs.
I have hard boiled lots and lots of eggs over the years There are a few key points in successfully cooking hard boiled eggs.
You want eggs that are close to expiration. Not expired but close. I went to the store and looked for the carton that was going to expire first. I specifically went to a Mom and Pop grocery store hoping that the turnover was not as high as the chain warehouses and grocery stores. This is by far the most important point when it comes to peeling them successfully.
Add a couple of teaspoons of salt. It increases the temperature of the water for better cooking and helps prevent cracks.
Water should be about one inch over the eggs and the pan should not be crowded
Bring eggs to a gentle boil. Put lid on pan and remove from heat. Allow to sit for 12-15 minutes. I use 12 minutes for medium eggs and 15 minutes for jumbo eggs. Remove pan from stove place under very cold running water and let the water run for a couple of minutes. The eggs should feel very cold before you shut the water off. Let them sit in the cold water for an additional 15-20 minutes. Store in the refrigerator.
Perfectly Easy Traditional Deviled Eggs are the perfect accompaniment for your brunch, barbecue potluck or Easter meal. With my helpful hard boiling egg hints you can have these on the table in no time.
Perfectly Easy Traditional Deviled Eggs
- 6 eggs hard boiled
- 1/4 cup mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons rice vinegar
- 1/2 teaspoon chopped fresh dill
- 1 1/2 tablespoon fresh chopped chives
- Peel eggs and slice in half lengthwise.
- Carefully remove yolks to a bowl. Mash well with a fork. Add mayonnaise, Dijon mustard, rice vinegar, dill and 1 tablespoon chopped chives. Stir well to combine.
- Pipe or spoon into egg whites. Garnish with remaining chopped chives.
- Refrigerate until ready to serve.
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