Best Ever Deviled Eggs

/

BEST EVER Deviled Eggs

+ the trick to perfectly boiled
eggs every single time

First, the recipe name. I was seriously considering going with “Deviled Eggs.. but SEXY” because how NOT sexy is your typical deviled egg? The correct answer is very not sexy, but we are bringing sexy back here, fam. And although that was a perfectly suitable name, I opted for the good old “BEST EVER” because, I swear, they are the best ever (!!!) and I laugh at myself weekly when I google “Best Ever (fill in the blank).” Anyone else?! I figure why look for a recipe for salted caramel sauce when you could look for ‘best ever salted caramel sauce” - am I right?! I googled that about ten mins ago for the record. Ha!

Second, my qualifications. I respect that fact that you ask. I really do. It’s quite a large claim I’m making. But.. ya’ll I have done the research. When I get obsessed with something, I am all in.. i.e. I’ve been on a quest perfecting this recipe for years. I took that quest to the next level over the past six months and, in that time, I’ve made deviled eggs multiple times a week — some serious commitment, I know. Once known as a ‘company-friendly appetizer’ in our house, these deviled eggs somehow made the shift to ‘appropriate for daily consumption’ in my mind. My gradual weight gain is suddenly making a little more sense to me now. Whoops.

Without further ado.. the recipe for the BEST EVER DEVILED EGGS. (insert confetti emoji)

Step 1: Perfectly Boiled Eggs, every time.

The key to perfect boiled eggs (hard, soft, or anywhere in between) is adding the eggs to the pot after the water is already boiling. I know that this is a bit controversial, but I tried and tried (and tried) to find the perfect method starting with cold water and it’s just not as consistent. Starting with already boiling water not only makes them SO much easier to peel, but helps ensure your yolk will look exactly how you want it to every single time. I’ve been using this method for years and it has never failed me, but I did just triple check to make sure that I’m not breaking some cardinal rule of cooking, and Epicurious has ensured me that they are in full support of this technique. They also added this handy chart to let you know exactly how your eggs will be cooked, so voila!

Cooking time for eggs added to already boiling water:

  • 4 minutes: Ramen-style, jammy soft-boiled eggs

  • 5 minutes: firm white eggs with runny yolk

  • 6 minutes: firm white eggs with gooey yolk

  • 8 minutes: firm white eggs with fully set yolk, but still sort of gooey and golden

  • 10 minutes: firm white eggs with a firmer pale yolk, with just a bit softness in the middle

  • 12 minutes: firm white eggs with an almost completely hard-boiled yolk

  • 14 minutes: firm white eggs with a completely hard-boiled—crumbly and dry—pale yolk

1. Bring a large pot of water to a boil, making sure you have enough water in the pot to fully cover the eggs once you add them.

2. Once the water has come to a boil, use a large spoon to carefully lower the eggs into the boiling water. Note: If you just ‘drop’ the eggs in, they will hit the bottom of the pot and crack, leaving you with egg whites floating in the water, which (if you are anything like me) will make you sad.

3. Then set a timer and let the eggs cook to your desired doneness. For deviled eggs, I have found 12 minutes to be the perfect doneness- the drier yolk whips up nicely.

4. So- people say that when the timer goes off, you should use a slotted spoon to transfer the eggs from the boiling water to a bowl of ice water to stop the eggs from cooking further. I find this unnecessary IRL. I just dump the whole pot in a colander in the sink and let the cold water run over them for like 30 seconds and call it a day!

5. When your eggs are cool enough to handle, peel them under cool running water. Make sure to marvel at how easily they peel.

STEP 2: The FILLING

This filling is a simple as they come and, in my opinion, the saltiness that the
caper juice lends is the bomb.

Ingredients:

1/2 teaspoon caper liquid
1/4 cup mayonnaise
1 teaspoon Dijon mustard
Kosher salt to taste

Instructions:

  1. Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside.

  2. Mash egg yolks with fork.

  3. Add caper liquid, mayonnaise, and mustard, to the yolks and still using a fork, stir to thoroughly combine.

  4. Taste. Add mayo if you need a little more creaminess and a pinch (or two) of salt if necessary.

Step 3: candied bacon

This step is purely optional, because tbh these eggs are so yummy as it is - you can just stop there. But if you want to take them to the next level (I think you do ;), candied bacon is so simple once you get the hang of it and, since it cooks in the oven, is hands off!

Ingredients:

1 lb. thick cut bacon (regular will burn before it’s caramelized; I learned that the hard way!)
I c. light brown sugar

Note: When I’m making this to garnish the eggs, I usually cut the recipe in 1/4! That being said, it is a yummy appetizer on it’s own, so if you make the whole lb of bacon, it won’t be wasted!

Instructions:

  1. Preheat oven to 375°F.

  2. Place a wire rack on a foil lined baking sheet. (Don’t forget this part! You’ll hate yourself when it comes time for clean up!) Arrange the bacon on the wire rack and lightly pat the brown sugar on top of the bacon to create a thin layer.

  3. Transfer the baking sheet to the oven and bake for 25 minutes or until the brown sugar has melted and the bacon is crisp.

  4. Remove from the oven and allow to cool for 10 minutes. Using tongs, transfer the bacon to a parchment lined baking sheet and allow to cool to room temperature.

Step 4: ASSEMBLE

  1. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Optional: Top with sliced candied bacon, chives, and a sprinkle of maldon salt. Extra extra credit entails a drizzle of good quality olive oil, but be sure to taste test one egg first to make sure that’s your jam. ;)

Enjoy!

best ever deviled eggs w/ candied bacon

These deviled eggs live up to the hype with their creamy, just salty enough filling and get a much needed update with the addition of candied bacon.
Side note: I highly advise you double the recipe if you’re making it for company!

INGREDIENTS

  • 6 hard boiled eggs (see above for detailed instructions for the perfect technique)

  • 1/2 teaspoon caper liquid

  • 1/4 cup mayonnaise

  • 1 teaspoon Dijon mustard

  • Kosher salt to taste

  • 1 lb. thick cut bacon

  • 1 cup light brown sugar

preparation

  1. Hard boil and peel the eggs according to the instructions above.

  2. Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside.

  3. Mash egg yolks with fork.

  4. Add caper liquid, mayonnaise, and mustard, to the yolks and, still using a fork, stir to thoroughly combine. Taste. Add a pinch (or two) of salt, if necessary.

  5. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves.

  6. Optional: Top with sliced candied bacon, chives, and a sprinkle of maldon salt. Extra extra credit entails a drizzle of good quality olive oil, but be sure to taste test one egg first to make sure that’s your jam. ;)