These are a tradition where i’m from and no party or family event is complete without them. I got inspired by something i saw on XHS and made these a bit differently than usual.
One thing that really helps to get clean egg edges is to never cut an egg with yolk on your knife. I can usually do 3 eggs between each wipe by using different sections of the knife each time.
pretty clean, these were for personal use so i wasn’t going as slow as i would for taking out somewhere. The broken ones in the top left get used as tasters.
this is the bit I learned from rednote/XHS. This was incredibly tedious.
it produced a very fine yolk though!
These are what i put in these boys, not my traditional ingredients I usually would use just Gulden’s spicy brown mustard, mayo, salt and pepper. Not pictured is smoked paprika that was dusted on top.
These ended up being the worst deviled eggs i have ever tasted. The Maille mustard is soooooo good but did not work in this recipe at all and the MSG was gross! I would never make deviled eggs like this again and don’t recommend it.
Nobody else minded though they were demolished with a quickness.
Thanks for reading!
Since everyone is giving me recipes I thought I would share the recipe i grew up with in the south that’s actually perfect and unassailable, the platonic ideal of deviled eggs; it’s just a cultural oddity that i happened to be born in a house where they were made perfectly there’s no other explanation.
For 12 eggs:
have a small child mash this all up with a fork adjusting as necessary. scoop into egg halves while hitting the child with the spoon when they try to steal them off the plate. dust with paprika that hasn’t been used since the last batch of deviled eggs.
cover with saran wrap and put in the fridge, threaten everyone’s lives if they eat them before the party. Actually make a second tray for the party and hide it because they all get eaten before the party anyway!
That’s almost identical to my mom’s recipe, except she uses regular yellow mustard.
The language you used for this recipe is nothing short of amazing and you should really consider writing a cookbook lol. I’m having a little bit of a tough time with one of the requirements though.
I feel like I’m pretty decent when it comes to units of glops, squirts, and shakes (also happens to be the name of the mixtape I’ll be dropping this upcoming fall). What are the maximum dimensions of the small child who should be doing the mashing though? Pease feel free to answer in any unit of measurement you see fit 🙃
you are a sweetie pie.
for optimum flavor the small child needs to fit in a size husky pair of Sears Toughskins.
It’s not the small(ish) child’s fault they get fed so many deviled eggs they are doing their best okay!
Not being able to figure this one out makes so much sense now - I was today years old when I first heard about Sears Toughskins. I also definitely didn’t buy some on eBay in the time between seeing your reply and typing this out. That would obviously be an insane thing to do (they should be here sometime next week)
oh lord the bane of my childhood wardrobe. They hadn’t invented autism yet so instead of having sensory issues I was just a naughty child who didn’t want to get ready for school! I fukkin hate pants.
I’ll say this for 'em, they are goddamn indestructible! I hope you love them :)
oh i do have one variation of this I call Huevos Diablo. You blanch (outdoors, never do this indoors) 1 habanero per egg, puree the fruits and add it in to the yolk mash, reducing the mayo a bit to made up for the wetness. Then dust the tops with volcano dust instead of smoked paprika