Deviled eggs and more

I’ve never seen a holiday meal, let alone a summer barbecue, that didn’t include a big platter of deviled eggs ready to be devoured. They are one of my childhood favorites that I will never refuse.

Deviled eggs kindle nostalgic memories and, since they’re pareve, they go with everything, which is a plus.

I’m sharing the easiest way to get perfect hard-boiled eggs that peel well, as well as a deviled egg salad recipe for those who want this taste in a dip.

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Perfect hard-boiled eggs:
Start with a dozen eggs at room temperature. My mom always swore that using eggs that have been in the fridge for a few weeks is the best way to get eggs that peel well. I mark the egg carton, so I know exactly when I bought them. Using older eggs along with a cold water rinse and soak does the trick every time, and the eggs don’t turn gray or overcook.

Place the room-temperature eggs in a saucepan in a single layer if possible. If a few pop up over the others in the pot, that’s OK. The right size pot matters when making hard-boiled eggs. If there is too much room, the eggs roll around too much when boiling, and the shells crack more easily.

Cover the eggs with a few inches of cold water and boil them over medium-high heat. Once the water is boiling, cook them for exactly 10 minutes and not a minute more. The eggs should be at a medium rolling boil. They should be boiling and moving around but the water should not be as hot as it would be when you’re making something like pasta. If the water is at a full rolling boil, reduce the heat a bit to soften the boil.

When they have cooked for 10 minutes, take the pot to your kitchen sink, dump out as much of the hot water as possible and fill the pot to the top with cold water. Repeat this process 4-5 times over 10-15 minutes, until the water and pot no longer feel warm. Pour off the water once more, fill the pot with cold water and let the eggs rest for an hour to completely cool in the water.

After they are cool, gently tap each egg to crack the shell against the side of the pot in one area, then put the eggs back in the water for 15 minutes. The last step helps the water get under the shells and makes peeling much easier; I often peel them under water. Gently crack them on the pot, counter or cutting board again and peel the first part of the shell that is ready to come off, lifting the skin-like membrane away from the egg. Dip them several times while peeling the shell. Dip, peel, dip peel — and just let the shells fall into the pot of water to be discarded once this task is complete.

After peeling, rinse each egg in cool water and put it aside on a paper towel to dry. This will make perfect hard-boiled eggs every time. You can prepare these right away or line a container with a paper towel before adding the peeled eggs. Cover tightly with a fitted lid or plastic wrap.

Deviled eggs:
1 dozen large eggs, cooked as instructed above
½ cup of mayonnaise
1 tablespoon yellow mustard
A pinch of salt
1-2 tablespoon relish of your choice, optional
Sweet paprika to lightly dust the tops

Cut the cooled eggs in half lengthwise, and gently scoop the yolks into a medium-sized bowl. Use the back of a fork to mash the yolks as finely as possible, or use a pastry blender to get them mashed quickly.

Add the mayonnaise, yellow mustard and a pinch of salt to the bowl and mix well with a rubber spatula.

If you’d like to add relish (sometimes I fill half plain, then add relish to the remaining mixture and make half with relish) mix it in now. Use a small spoon to scoop the mixture into the well of the egg. Some people find it easier to scoop the entire mixture into a medium-sized plastic bag, cut a small hole into one corner of the bag and squeeze the mixture into the boiled egg whites just as you would with a pastry bag.

Place them on a platter and dust them with sweet paprika for color and a little bit of flavor.

If you’re making these ahead of time, line the platter or storage container with a paper towel to pick up extra moisture while they rest. Cover the eggs with plastic wrap until you’re ready to serve them. In this case, dust the eggs with paprika just before serving.

These last for 2-3 days in the fridge.

Here’s an alternate dip version that is served in a bowl. I love this so much that I can eat it for breakfast, and I often serve it at parties and for Shabbat meals with the salad course.

Deviled egg salad/dip:
1 dozen large eggs, cooked as instructed above
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
½ teaspoon sweet paprika
Black pepper, freshly ground, 1-2 grinds for flavor
¾ cup mayonnaise
1 tablespoon yellow mustard
2 tablespoons sliced spring onions and extra for garnish

I have tried preparing this in one bowl and mashing the eggs whole, all at once, but the consistency of the dip is nicer if the yolks and egg whites are mashed separately.

Cut each egg lengthwise. Place the yolks in one bowl and the egg whites into a second bowl. Mash the egg yolks first with the back of a fork or a pastry blender until the mixture is fine and without any lumps.

Add the garlic powder, onion powder, paprika, salt and pepper to the egg yolks and mix well. Add the mustard and mayonnaise and mix well with a rubber spatula.

Mash the egg whites with the back of a fork or pastry blender as finely as you can. Small chunks are OK, but you don’t want any large pieces of egg white in the salad.

Pour the egg whites into the yolk mixture and mix well with the spatula.

I typically add ¾ cup of mayonnaise, but you can add a few more tablespoons to taste.

Add the green onions if desired, cover with plastic wrap and serve once chilled.

You can garnish the top with more green onions and dust a bit of sweet paprika across the top for color.

This dip keeps for 2-3 days if covered well and refrigerated.

I hope my tips help your everyday preparation of hard-boiled eggs, and that these two versions of deviled eggs are enjoyed at your table. Bless your hands! PJC

Jessica Grann is a home chef living in Pittsburgh.