We love deviled eggs!  

When our kids were growing up, they’d devour them.  My daughter loved deviled eggs so much, that we named this recipe after her, “Lauren’s Deviled Eggs”. 

I found the recipe in one of the old, ‘every-kitchen-had-to-have’ classic cookbooks, such as “Better Homes and Gardens”, “Good Housekeeping,” or “The Joy of Cooking,” . . . the classic cookbooks that I turned to when I was learning to cook in the 70’s beyond what my Nonna and Mama taught me in our Italian cucina while growing up. 

Does anyone besides me remember those old, classic cookbooks?  

I still have my first edition of Better Homes and Gardens Cooknook from 1978, when I graduated from college!  The pages are worn with spilled ingredients splattered on them, but they are wonderful testimonies to the beginning of my culinary journey.  I hope that you have those momentous cookbooks that chronicle yours as well!

 

 

My family is pretty firmly planted in keep-it-simple traditional recipes for deviled eggs.  We like our hard-cooked eggs just a bit amped up into deviled eggs in the most classic of ways.   And this classic recipe is the version we always experience joy!  

Deviled eggs are ever-present at Easter egg hunts and summer picnic potlucks and are ALWAYS a huge hit!

There’s nothing trendy about this totally classic recipe . . . no loud bells or clever ringtones sounding off:  there’s no lemongrass, pesto, or curry in this basic recipe  – just eggs, mustard, mayonnaise, and a festive sprinkle of paprika (garnish with chives and herbs is always nice).  These lovely classic deviled eggs are basic, simple yet spectacular, and always a welcome addition to the table.

I don’t dare claim this recipe as my own . . . but it’s still my family’s favorite, so thank you to whoever this recipe originated from because it’s been a total keeper in my family since the 70s!

Even today, if anyone in the family looks in the frig and sees these creamy yellow mounds of savory delights, they beam from ear to ear!  

Seriously,

the simple things make us so happy!  Don’t you agree?

 

Are you tired of boiling eggs and opening them up just to find that nasty greenish-gray ring around the hard-boiled eggs’ yolk’s edges?  Oh my gosh, you’ve just spent your hard-earned money (or hard-kept chicken eggs) on store-bought eggs and boiled them to discover an icky green ring around the yolk when you finally crack them open.

It’s not as if you really want to have Green Eggs and ham . . . oh NO!

Why?  What the heck happened?  How can you avoid this from happening again?

The thing is that boiling eggs or cooking them for too long causes the surface of the yolks to have a green ring, thanks to the result of a chemical reaction between the egg whites and the egg yolks.

First of all, know that even though those nasty green rings are unattractive, they are harmless to eat. 

Well, here are a few tips to help avoid that.

 

 

Here are some tried and true tips for your perfect eggs: 

So what you need to do to stop this ring from forming is to stop cooking at the correct time and immediately place your eggs under cold running water to stop the cooking.

Place them in a bowl of ICE WATER to completely cool them off. 

Whether you want your eggs to be soft, medium, or hard-boiled depends on the time that you boil them.   Sounds simple, right?

 

Here is one method (the cold water method) that some people swear is the best method, but not me!  It may work for you, though.  I’ve tried it and have only had success with the ‘boil water first’ method.

But it’s your choice:

The cold water method:

1. Place eggs in a saucepan large enough for the eggs to lay in a single layer.  Add just enough cold water to cover the eggs with an inch of water above the eggs.  In this method, the water is COLD when you add the eggs, and not boiling.

2. Cover the pan and bring the water to a rolling boil on high heat. As soon as bubbles appear in the water and cause the eggs to jiggle a little, turn off the stove burner heat, and begin the timer:

“Cooking time” below refers to the amount of time the egg sits in the covered pot.

• For soft-boiled eggs, let them set in the covered pot for 3 minutes. Don’t open the lid to keep the heat from escaping. The yolk will be a thick liquid, and the white is mostly solid with some soft areas.
• For hard-boiled eggs, let them set in the covered pot for 12 minutes for medium-sized eggs, 15 minutes for large eggs, and 17 minutes for jumbo eggs.  Don’t open the lid to keep the heat from escaping.

3. When the time is up, remove the eggs from the hot water and run them under cold water until the eggs are cool enough to handle, and place them in an ice bath bowl with water to stop the eggs from further cooking.

4. Under cold running water, peel off the shell and membrane.  Discard or save the shells to put in your garden for nourishing tomato plants.

• TIP:  get your fingers UNDER the thin membrane between the shell and the egg whites.  Gently peel the membrane away and the shell on top of the membrane will come off easily. 

 

The boiling water method:

1. Bring a saucepan full of water to a rolling boil.

2. With a large ladle or spider mesh ladle, gently place the eggs into the boiling water, one at a time.  Dropping them in the water will cause cracks to appear.

Boil for the following times depending on the size of the eggs:

• For soft-boiled eggs, boil for 3 minutes with or without a lid. The yolk will be a thick liquid, and the white is mostly solid with some soft areas.
• For hard-boiled eggs, boil for the following times with or without a lid:  10 minutes for medium-sized eggs, 12 minutes for large eggs, and 15 minutes for jumbo eggs.

3. When the time is up, remove the eggs from the hot water and run cold water over them until the eggs are cool enough to handle.  Place them in an ice bath bowl with water to stop the eggs from further cooking.

4. Under cold running water, peel off the shell and membrane.  Discard or save the shells to put in your garden for nourishing tomato plants.

• TIP:  get your fingers UNDER the thin membrane between the shell and the egg whites.  Gently peel the membrane away and the shell on top of the membrane will come off easily. 

 

Storing Deviled Eggs or Soft/Hard-Boiled Eggs:

• Refrigerate immediately and use them within 4 days.   You can refrigerate them while still in their shells, but by doing so it’s much more difficult to remove the shells and membranes later on.
• Cover loosely with plastic wrap when refrigerating.
• Deviled eggs or Soft/Hard-Boiled eggs can set out for no more than 2 hours according to the Centers for Disease Control and Prevention. After 2 hours of sitting at room temperature, discard them.

1. Make sure not to start your timer until right when you turn off the heat.
2. Have a pressure cooker? You can also make hard-cooked eggs in a pressure cooker, such as an Instant Pot. Place the steamer basket in the pressure cooker. Add 1 inch of water. Place the eggs on top of the steamer. Seal and cook at high pressure for 4 minutes for electric pressure cookers or 3 minutes for stovetop pressure cookers. Let the pressure naturally release for 5 minutes. Then remove eggs with a slotted spoon to cool in cold or icy water.

 

VARIATIONS To Jazz Up Deviled Eggs:

• Mash the egg yolks and stir in 1/2 cup French onion dip. Season with salt and pepper. Spoon into the egg whites; top with sour cream and crushed potato chips, and chopped chives.

• Mash the egg yolks and stir in 1/2 cup pimiento cheese, adding 2 to 4 tablespoons water. Season with salt and pepper. Mix in 1 sliced scallion. Spoon into the egg whites; top with cooked, chopped bacon.

• Mash the egg yolks and stir in 1/4 cup Buffalo wing sauce and 3 tablespoons blue cheese dressing. Spoon into the egg whites; top with diced celery and celery leaves.

• Puree the egg yolks in a food processor with 1/2 cup scallion cream cheese and 1 tablespoon capers, adding 3 to 4 tablespoons water. Spoon into the egg whites; top with smoked salmon and more capers.

• Chopped chives
• Chopped bacon
• Diced avocado
• Blue cheese crumbles

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And now, here’s my family’s favorite recipe for Classic Deviled Eggs!  I hope that you enjoy my friends!

 

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You may also enjoy these egg recipes:

Loaded Breakfast Casserole

Cheesy Italian Frittata with Red Peppers

Italian Cheesy Artichoke and Asparagus Phyllo Pie

 

 

Do you have a favorite deviled egg recipe? If so, please share about it in the comments!