Mary, thank you so much for hosting me on Chicklets in the Kitchen! This is my second visit and I’m just as nervous this time as the first time. Why? Because I’m a lousy cook and I have such a hard time coming up with recipes.
I thought about trying to come up with some kind of rabbit stew recipe or with instructions for how to roast a rabbit. My hero and heroine in my latest release, THE MARSHAL’S WITNESS, have to cook a rabbit over a fire to survive in the mountains. But since I’ve never cooked a rabbit (and would certainly never eat one!), I decided to go with something safer.
Yes, I know, not all that exciting and not all that complicated. And what’s even worse, I can’t give you exact measurements for the ingredients! But what I can do is share my tips that make my deviled eggs easy, and the filling extra creamy.
To make deviled eggs, I boil eggs (duh), peel them (again, no brainer, right?), cut them in half, scoop out the yolk into a bowl. Then I mash up the yolk, salt to taste, and add mayonnaise (always use Kraft Mayo!). Then, I put the yolk-mayo mixture back into the halved cooked egg-whites and I’m done. Chill in the fridge. When ready to serve, sprinkle paprika on top.
Easy peasy. Anyone can do it. And yet, my family always raves about my deviled eggs. Why? It took me a long time to figure out ‘why’ everyone loves my eggs more than any others they’ve ever tried (seriously!). But here is what I’ve decided makes the difference.
A really creamy filling.
Don’t you just hate it when deviled eggs are gritty or lumpy?
Here’s how I make mine smooth and creamy. After I scoop all the hard-boiled egg yolk into a bowl, I use a fork to smash the yolk up as fine as I can make it. Then I mix in the mayo and a little salt (to taste) until it has a consistency of pudding. At this point, it’s still a bit gritty though. So I scoop the entire mixture into a gallon-sized Ziploc (or any brand really) baggie.
And then I start kneading the baggie just as if it were dough!
I spend a good 15 to 20 minutes squishing the baggie until it’s super creamy like frosting.
That’s the secret! It makes all the difference.
To fill the egg white halves from the baggie, just cut the corner of the baggie and squeeze the bag, applying it to the egg halves like squeezing icing onto a cake.
Want another secret that will make it even easier? To make peeling the eggs SUPER fast and easy, crack the shells all over before trying to peel them. I take my boiled eggs off the stove, sit the entire pot of eggs in my sink. Then I pour out the hot water and run cold water over them. I repeat that about three or four times until the water in the pot is cool.
Then I pick up each egg and crack it against the side of the pot as if I were trying to crack open an egg to fry it. I turn it, crack it, turn it, crack it, until the entire shell has cracks all over it. Then I put the egg back into the water. I repeat this until every egg has had its shell all cracked up.
It sounds hard, but it’s really easy and fast once you get the hang of it. Once you have done it, you can pick up any of the eggs and peel them in just a few seconds. The entire shell practically falls off (as long as you cracked them well and the water is cool or cold).
If you like more ingredients in your deviled eggs, like onions or pickles, feel free to add them. But I like mine plain, and creamy.