Deviled Eggs, Part Deux

I made deviled eggs again for Easter, and got a lot of compliments on them, so I think I have a final recipe.

The eggs:

1 dozen eggs, plus a couple spares. If they peel nicely, you’ll have too many, but I judge “too many” as more than I can fit in the 20-cavity tray I use.

Eggs are best prepared a day in advance [1]. Best if put in the pot in one layer, laying on their sides, with enough water to cover them by an inch or so. I use a liberal amount of salt (as much as 1/4 C) and perhaps a like amount of vinegar. The salt raises the boiling point of water; the vinegar keeps the whites at bay should little leaks evolve. Bring the eggs to a rolling boil, cover, remove from heat, and let stand for 15 minutes. Drain, cover with ice and cold water. The more ice the better. Let them stand for an hour or more, then refrigerate overnight (I don’t have to say “after draining off the water”, do I?). I put them in a plastic bag before putting them in the fridge to limit that “egg smell” that my wife so despises.

Peeling the eggs is made a bit easier by banging the eggs around in the sink, gently, for a couple of minutes.

Peel the eggs, halve the eggs, reserve the yolks in a shallow bowl. “Imperfect” whites can be eaten, fed to the dog, or discarded, your preference. On a good day you’ll have 24 halves, on bad day, 18. No matter. (The deviled egg container I have has 20 indentations. I thought that was a stupid number, until I figured out that I routinely screw up two eggs per dozen. 20 is the perfect average number of indentations.)

The filling:

Mash the egg yolks with a fork until smooth. This it the only way. Trust me. The smoother, the better.

Add (you can skip any ingredients that offend you, and compensate at the end)
1 T prepared mustard
2 T hot sauce (Tabasco or your favorite)
2 T sweet pickle relish (Cain’s is the local favorite)
1 T Worcestershire sauce (Lea & Perrins is the best)
1 T cider vinegar
1/2 t salt
1/2 t coarse ground pepper
Miracle Whip ( but not yet)

Mix well, and taste. It might need more salt, or hot sauce. It’s likely too thick. Add 1 T of Miracle Whip, mix, and taste. Repeat adding 1 T of Miracle Whip until the filling is nice and smooth. Spoon about 1 t of filling into each of the egg halves, and garnish with smoked paprika, or a sprig of chive, whatever blows your skirt up. I have been using a 1 qt freezer bag lately. Fill the bag with filling, clip of a small bit of a corner of the bag, and use it to pipe filling into the egg cavities. Neat, clean, far less mess than a real piping bag.

[1] Eggs are also best purchased a week or so in advance. It makes no difference in the flavor, but they are much easier to peel, increasing your final yield.

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