Eggs, stuffed

Deviled or simply filled, the technique is the same

By Kim Carlson

March 21, 2008

Deviled eggs — or, more accurately, “stuffed eggs” (unless the filling is spicy) — are a simple, popular snack, always in season.

To make basic stuffed eggs, we’re following the advice of Debbie Moose, author of Deviled Eggs. Moose’s Ma-Ma’s Deviled Eggs is a basic stuffed-egg recipe; for a showier dish, try her Bella Tuscany or Shirley Corriher’s Deviled Eggs with Caviar. For more info, read Angela Allen’s article about Moose and her many, many eggs.

1. 
   Old and sideways. Use eggs, Moose advises, that are at least three weeks old. Set the egg cartons on their sides the night before cooking the eggs, to center the yolks.
2. 
   Fifteen minutes. Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil on the stove. Cover the pan, remove it from the heat, and allow the eggs to “cook” for 15 minutes. Don’t overcook them or, as Moose says, they’ll be more like golf balls than eggs.
3. 
   Chill. When the 15 minutes are up, immediately remove the eggs from the hot water and submerge them in a bowl of ice water for five minutes. According to Moose, cooling the eggs down quickly makes peeling them easier.
4. 
   Peel. Remove the eggs from the water and dry them. Tap them lightly on the counter to break the shells, then peel them. (Try to start peeling from the air pocket inside the shell at the fat end of each egg.) Rinse the eggs to remove tiny bits of shell, then air-dry for a few minutes on a dishtowel or paper towel.
5. 
   Halve and empty. Cut the eggs in half end-to-end, then remove the yolks to their own bowl.
6. 
   Mash. Use a masher to smash the egg yolks. Add mayonnaise, mustard, vinegar, salt, and pepper, and blend until smooth.
7. 
   Fill. Gently spoon the yolk filling into each egg white.
8. 
   Serve. Serve immediately, or store in the refrigerator to serve within a few hours. Just before serving, sprinkle a dusting of paprika on each egg half. If you have a special plate for stuffed eggs, now’s the time to break it out. A dinner plate works well, too, although we suggest you nestle the egg halves onto a lettuce leaf so they don’t slide off the plate.