Deviled Eggs

Sunday, April 27, 2008

Deviled Eggs

This is the classic recipe, nothing weird, or special.


prep time: 15

cook time: 15

total time: 30


  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • Smoked Paprika
  • 2 tsp chopped capers *optional


  1. Begin by learning how to boil a perfect egg. The theory behind my method, and I read
  2. this somewhere, is that the only thing you can control when boiling eggs, is the temperature of the water. So.Remove your eggs from the refrigerator and set to the side. Bring a pot of water large enough to cover the eggs by 1 inch to a boil.
  3. WHEN the water is boiling, gently lower your eggs into the pot with a slotted spoon. When all eggs have been placed in the pot - set a time for 11 minutes. (I find I have to do 12.5 minutes now that I am at 2000 elevation due to the lower boiling point).
  4. When the time is complete, spoon the eggs out and place on a dry towel or some other surface that will wick the water away. Leave to cool at room temperature for at least 1 hour before refrigerating or proceeding.
  5. When ready to assemble, crack and peel your eggs, rinse, then slice in half. Set aside.
  6. Using a small bowl, add the remaining ingredients and begin mashing with a fork or the back of a spoon.

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