Directions: |
Directions:In a large pot, place eggs and add water to bring the level about 2 inches above the eggs. Put on high heat and bring eggs to a boil. Once eggs have reached a rapid boil reduce heat to a medium-low heat and gently boil eggs for 11 minutes. Remove from heat and rinse eggs in cold water. After rinsing eggs a few times, fill pot with heavily iced water and let stand for 15 minutes to chill eggs.
Peel eggs and set on paper towel to dry. Set aside two eggs that did not peel easily, that may be dented or imperfect (These eggs will go into the bowl that will be chopped up with the yolks for the filling.) Slice the rest of the eggs in half lengthwise and remove yolk and place yolk in a medium sized mixing bowl along with the two imperfect eggs that were set aside. Place the white halves of the egg lined up in a baking dish for filling.
Using a hand stick blender or the tines of a fork, mash the yolks and the imperfect eggs until finely minced and powdery. Add in mayonnaise, salt and pepper to taste, Worcestershire sauce, and ground mustard. Mixed together thoroughly and taste for seasoning. If yolk mixture is too dry, add mayonnaise a tablespoon at a time and mix in thoroughly, until desired moistness.
Add the filling mixture to a small Ziploc bag. Squeeze out the excess air out of the top and seal. Snip the tip of one corner of the bottom of bag. Twist the top edge of the bag and squeeze the filling down towards the snipped tip, like using a pastry bag.
Fill each egg half by squeezing/twisting the filling until it comes just above each egg half. If you have leftover filling, add additional filling to any egg that may look skimpy. Garnish each egg by sprinkling the tops with dried parsley and paprika. Cover dish with plastic wrap and chill in refrigerator until ready to serve on a nice, deviled egg platter or directly from baking dish.
Store in airtight container for up to 4 days for optimal freshness. |
Personal
Notes: |
Personal
Notes: Always a favorite of mine when I was a kid. Still a favorite of mine today. Old memories of the 70's when these were popular at house parties. Several variations are seen today in various cooking shows and popular chefs.
These are great at parties, barbeques, picnics, and potlucks.
Tips for easier shell removal:
Using 1 and a half to 2-week-old eggs are better for boiling eggs and helps the peeling process, making the shells easier to remove.
If the eggs are really fresh or recently purchased, add about a teaspoon of baking soda to the boiling water. This changes the pH of the water making it more alkaline which weakens the egg proteins and the shell membrane helping the peeling process.
Chilling the boiled eggs in heavily iced water helps to pull the egg away from the membrane of the shell making it easier to peel.
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This recipe for Delightful Party Deviled Eggs is from