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22 Comments
Gayle1942
October 12, 2012
I use a pressure cooker to cook the eggs -- the are so much easier to peel. I also find the consistancy of the cook time in my digital PC to make it easier to get them done exactly the way I want them. As for the recipe, it is very similar to the way I make mine except that I add a little vinegar. I like the little extra tang and it sort of helps cut the fat in the mayo. I use just plain white vinegar but I expect you could change the type for different flavors.
Kim K.
May 1, 2012
This recipe is so close to deviled eggs that I make … only I add finely diced shallot! Yum!
hip P.
April 3, 2012
This is great, I shared it with my readers, now that everyone is pressure cooking their eggs to a hard-boil (it makes FRESH eggs easy to peel) they need something to do with all of those eggs.
BTW, here is my Pressure Cooker hard boiled egg recipe, if interested...
http://www.hippressurecooking.com/2011/04/hip-modernist-soft-medium-and-hard.html
Ciao and again.. fantastic and easy deviled egg recipe!
L
BTW, here is my Pressure Cooker hard boiled egg recipe, if interested...
http://www.hippressurecooking.com/2011/04/hip-modernist-soft-medium-and-hard.html
Ciao and again.. fantastic and easy deviled egg recipe!
L
Kristen M.
April 4, 2012
Thanks for sharing -- what an amazing post. Eggs are a surefire way to make pressure cookers hip. Good work!
FrancesE
April 2, 2012
Clarify please- do you put the eggs in cold water, bring to a boil, remove from heat and wait 10-12 mins before putting in ice water/ice? I know this is a stupid question.
Kristen M.
April 4, 2012
Not a stupid question at all -- and you've pretty much got it. You can find the full recipe here, which details the process: http://food52.com/recipes/16850_virginia_willis_deviled_eggs
CharlieR
April 2, 2012
Hi:
I have been making devilled eggs like this since I was a child.
I wouldn't make them any other way!
I do eat inferior ones so as not to hurt my host, but long for these each time.
I'm at the least a 3 biter.
I don't like to stuff my mouth, but to savour each small bite.
Charlie
I have been making devilled eggs like this since I was a child.
I wouldn't make them any other way!
I do eat inferior ones so as not to hurt my host, but long for these each time.
I'm at the least a 3 biter.
I don't like to stuff my mouth, but to savour each small bite.
Charlie
Kristen M.
April 4, 2012
Interesting -- have you always added softened butter to your deviled eggs? I'm probably more of a 3-biter myself.
nratt
April 1, 2012
One-biter, here. Deviled eggs are one of my favorites. I've long been familiar with the cooking method recommended here. I used it up until I got a Krups egg cooker, which works quite well. Not sure if Krups still makes 'em. I will definitely try this recipe. Sounds like a winner. And the butter? Genius. Yep, and I agree, no chunks of anything in deviled eggs for me. Oh, you can get a pretty smooth cut by using a slender fillet knife; place it on the the full length of the egg and make one quick downward stroke to the cutting surface. Works for me anyway.
Trillinchick
April 1, 2012
P.S. I prefer fresh deviled eggs - before any refrigeration. Make them (with assistance if needed) and serve them. The same applies with my adapted Mom' s homemade potato salad - spool yummy when it's fresh, okay after it's been refrigerated. ;-)
Trillinchick
April 1, 2012
The chokey-dry, green edged yolk and rubbery whites of childhood was very likely overbooking so when a (hungry) child found a decorated hunt egg and wanted an immediate nosh, there was hopefully less chance of food poisoning, etc. (remember the mayonnaise!). I like Egg Chartreuse egg yolk blended with avocado and mayo (choose your favorite seasoning -mine's fresh black pepper, garlic powder and/or cumin). I spread the mixture over the egg white "cup" and all of that upside.
My dad was the one who most loved coloring eggs and having Easter egg hunts. When his kids were too old, he recruited the neighbor's kids - and a good time was had by all. My mother still has some Easter eggs that my dad and niece blew the raw egg out of and decorated 30 years ago. ;-)
My dad was the one who most loved coloring eggs and having Easter egg hunts. When his kids were too old, he recruited the neighbor's kids - and a good time was had by all. My mother still has some Easter eggs that my dad and niece blew the raw egg out of and decorated 30 years ago. ;-)
Mis4
April 1, 2012
Sigh! I should have made these when my kids were growing up. : ) All those wasted eggs!
davidpdx
March 31, 2012
Oh, my! And what's the secret to getting that beautiful perfectly smooth surface on the cut whites in the pictures?
BavarianCook
March 31, 2012
You wrote exactly what I was thinking! I am looking forward to the response on this one. Mine also never look THAT amazingly smooth. :)
cooking2eat
April 2, 2012
My way to get perfectly smooth egg whites: When you remove the eggs from the hot water to the ice water to stop the cooking, save the hot water and keep it simmering. When you are ready to peel, return the eggs to the hot water for 10 to 20 seconds, remove egg from water and roll on any hard surface to crack the shell. You will find that the shell comes off easily without harming the egg white.
Kristen M.
April 4, 2012
A nice sharp knife helps, as does a good scrape in between eggs, to get rid of any clinging yolk. Deviled eggs can be unpredictable things, so the best tip I've heard is to always make a little bit extra, since you never know when you're going to have a wonky, uncentered yolk or a misshapen white (not that people won't snatch those up too). I always think my deviled eggs are going to be terrible looking until they're done.
Kitchen B.
March 30, 2012
Oh, I'm one of those....with a special devilled eggs platter......! You write beautifully Kristen - now I'm in love with devilled eggs!
lastnightsdinner
March 30, 2012
I love this! I've been mixing my yolks and seasonings in the food processor for years, and it really makes a huge difference - now I'll have to try adding a little butter!
BlueKaleRoad
March 30, 2012
Perfect timing! I'm making deviled eggs for tonight and can't wait to try this recipe with its secret ingredient. We are on the love side of deviled eggs - my family is crazy about them and will scarf a platter down in minutes. Thank you for sharing this terrific recipe! And the photos are gorgeous.
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