Stuffed or deviled eggs are a classic appetizer that is perfect for any occasion. They are easy to make and can be customized to your liking. The term “deviled” refers to adding spices and mustard to the yolk before it is stuffed back into the halved egg white. On my catering menu, I call them stuffed, but they are also known as dressed or Russian eggs.
After trying several methods for boiling eggs, I settled on a way that works for me. I start them in cold water, bring them to a boil, remove them from the heat, cover them, and allow them to rest for 15 minutes. Next, I gently shake them, cracking the shell and cool them in water. Once they are cooked and cool enough to handle, I find them easier to peel.
Once the eggs are peeled, slice them in half lengthwise and remove the yolks. I like the texture of the yolk mixture to be smooth, so I use a mixer. You can also use a small bowl and mash the yolks with a fork.
When the yolk mixture is ready, spoon it back into the egg whites. I like to pipe the yolk mixture back in for a fancier, more finished look. Garnish with paprika or parsley and a slice of olive, if desired. Try getting creative with your garnishes. Stuffed eggs can be finished with a variety of toppings, such as chives, bacon, finely chopped jalapeño, or even caviar.
Stuffed eggs are best served chilled. They can be made ahead and stored in the refrigerator for up to 2 days.
Stuffed Eggs
Stuffed eggs are still a popular choice for any occasion. I always make two eggs over my recipe in case any are broken and unusable.
Makes 50 pieces
26 hardboiled eggs halved length wise
2 tablespoons dijon mustard
½ cup mayonnaise
1 teaspoon thyme fresh
¼ teaspoon salt
¼ teaspoon white pepper
pimento stuffed green olives sliced
parsley leaves fresh garnish
paprika garnish
Remove yolks from hardboiled eggs.
In mixer, blend yolks with mayonnaise, dijon mustard and thyme until smooth.
Using a pastry bag, pipe egg yolk mixture back into egg halves.
Garnish with slice of slice of olive, a tiny sprig of parsley and sprinkle with paprika.
TO HARD BOIL EGGS
Put eggs in a pan roomy enough to hold them without crowding. Cover eggs with cold water, at least one inch over eggs.
On high heat cook eggs until water is just fully boiling. Remove pan from heat and cover, let stand 15 minutes.
Pour off half the hot water. Rattle eggs in pan to crack shells. Run cold water over eggs to stop cooking (this step loosens the shell from the egg and makes the eggs easier to peel).
It is important to peel eggs immediately while they are still slightly warm.
