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My Mom’s Deviled Egg recipe is still my favorite…it’s all in what you grow up with.
The age of an egg dictates how easily that egg will peel. In this case, purchase eggs from the grocery store, not a local farm. You want old eggs. NOT GROSS. Not.
An aged egg will peel but a fresh egg will not peel easily. Older eggs make better hard boiled eggs due in part to a thinner albumen and a larger air pocket at the top of the egg, something a fresh egg just doesn’t have.
Grocery store eggs are already a couple of weeks old by the time they’re received. Grab those. Just a fact.
1. Start your eggs in cold tap water.
2. Fill the water level to one inch above the eggs.
3. Set the pot atop the burner and bring the pot to a boil.
4. The moment the boil begins, slap a lid on the pot and remove from the heat.
5. Let sit undisturbed with the lid on for 12 minutes.
6. Move the pot to the sink.
7. Pour off most of the hot water and place the pot with the eggs under cool running water to stop the cooking process, about 2 to 4 minutes.
8. While still in the water, gently tap and roll the eggs against the bottom of the pan to shatter the shells.
9. Roll on every side and both ends so that the shell is well fractured.
Your eggs should peel without issue.
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Mom’s Deviled Egg recipe is still my favorite, the addition of whole grain mustard the key ingredient to her delish and easy deviled egg.
My Mom does not eat eggs. She used to tell me that she was allergic to eggs, but really, she just detests them. Me? I love eggs, especially Mom’s Deviled Eggs.
A deviled egg can lend itself to many things that go beyond the backyard cookout. I had occasion to sample an exquisite deviled quail’s egg in Paris during a wine tasting we attended for Veuve Clicquot. The filling was a combination of shallots, thyme and trout pate. I’ve not had ANYTHING like it since.
How This Recipe Came About…
Mom’s recipe for deviled eggs is the closest recipe to any for a CLASSIC deviled egg method on the back of the mayonnaise jar or the folks over at McCormick. She has modified it slightly to incorporate whole grain mustard in a addition to Dijon and mayonnaise.
The whole grain mustard is the reason I am sharing these eggs. You’d wonder how the addition of a single ingredient could be so transformative, but in this case, it is. I urge you to taste as you go to get your degree of tangy right. I also urge you to be creative with any topping(s) you settle on.
It’s easy once you’ve made these to understand why my family love them. Deviled eggs are a huge party favorite, and I quite like preparing them in number for that ‘additional’ bite at the snack table, but in this case, they’re great for my personal snacking purposes, too!
How To Make Mom’s Deviled Eggs?
My Mom makes her deviled eggs perfectly tangy every time. She’ll tell you that the secret is in the mustard. Mom uses a whole grain mustard. It imparts an almost white wine, herby flavor profile not to mention a gorgeous overall texture with the mustard seed.
She also puts a smidgeon of Dijon in for creaminess, and it makes the filling lavish. Sometimes she dusts them with some mild paprika just before serving or, as shown, with a paper thin shaving of Cornichon and Italian parsley leaves.
Mom’s Deviled Egg Recipe
- 12 large eggs, hard boiled and sliced lengthwise, yolks scooped into a bowl and mashed
- 5 to 6 tablespoons mayonnaise
- 2 teaspoons quality Dijon mustard
- 1 teaspoon Maille or other whole grain mustard
- thinly sliced Cornichon, Italian parsley leaves, or sweet paprika for garnish
- Have ready an egg plate of flight board on which you will display/serve from.
- If using a piping bag, fit with an .21 open star tip. If piping without a tip, prepare a small plastic baggie.
- To the mashed hard cooked yolks, add the mayonnaise starting with 5 tablespoons. Add both mustards and stir, continuing to mash and smooth the filling out. I find using the tines of a fork work best.
- Taste the filling. If it requires additional mayonnaise to taste, add the additional tablespoon. If you prefer the mustard profile, add additional Maille or Dijon or both by the teaspoon.
- Pipe or spoon into the whites and arrange on the prepared dish or flight board.
- Garnish with a dash of sweet paprika or thinly sliced Cornichon and Italian parsley leaves.
The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.