Deviled eggs is that awesome dish that looks difficult to make, but it is actually incredibly easy. I’ve made this a bunch of times when people are visiting and it never lasts 20 minutes. I think it’s the spicy yolk with the bacon bits that makes these evil eggs so appetizing. Check out the video on how to make these at home.
There are tons of ways to make deviled eggs. This is because it’s a very simple recipe. All you need to do is collect the egg yolks, mix them with a bunch of ingredients, and place them back into the egg whites. The only hard part is boiling the eggs right so they don’t get that weird grey on the outside of the yolk.
After some research, I came upon Chef John’s method. After that I haven’t had any problems with getting the eggs perfectly yellow. The only tip I would give you would be to do a couple of tests to really get it perfect. My stove is different from yours, so the time it takes to get the water to boil is different, and even the difference between electric and gas can be a factor. If you’re using a electric I would recommend taking the pot off the hot element once it reaches a simmer and moving it to a pot holder. This way, the residual heat from the element won’t affect the hot water cooling.
Once you get the eggs right, the flavour it’s really up to you. If you want it spicy then add some hot sauce, if you like yours floral try adding some light herbs, or if you want them stronger in flavour a bit of rosemary or thyme could work. Some tang or sourness could come from rice vinegar or add a bit of lime to give it an interesting twist. The only thing I would recommend is to constantly mix everything in while you’re tweaking the taste, This way you can see if your yolks are too runny, or too stiff .
In the video I used two spoons to place the yolk mixture onto the whites because I really liked the rustic look of it along with the bacon and green onions. If you want a nicer smoother look, pipping works very well. Especially the star attachment. Garnishes can also give your evil eggs a different look and taste. Bacon is a real winner, but you could try some candied red chili pepper slices (like Chef John’s) to give it a nice red vibrancy and kick, or some grated cheese and chopped parsley gives it that nice finished pasta look.
This why I like this dish so much, there are just so many ways you can flavour them. They can based on different themes like Italian, Greek, Mexican, or they can be based on dishes like a breakfast burrito (bit of ham, peppers, and cheese), or nachos (jalapenos, olives, and salsa). Tell me how you would make them or what’s your favourite way of making them in the comments, or in the YouTube video and I will check them out.
2 tbsp mayo
2 tsp shiracha
1 tsp dijon mustard
2 bacon strips
1 green onion
salt & pepper
Place 6 eggs in a pot and fill it with cold water until it covers the eggs about an inch. If you want the eggs to be easy to peel, I would recommend using eggs that are about a week old. Place the pot over medium high heat and wait until it reaches a simmer. Once the water is bubbling a bit, turn off the heat and place the lid on for 17 minutes or so. One thing to keep in mind if you’re using an electric stove is to move the pot off the hot element as it will keep simmer the water even when it’s off.
After 17 minutes, carefully pour the hot water out and cool the eggs with cold water. Once they’re cool enough to handle peel the eggs and cut them in half lengthwise. With a small spoon, scoop out the yolks into a bowl. Mash the yolks until they look like bread crumbs then add the mayo, shiracha, mustard, salt and pepper. Taste the yolk every so often until you’re satisfied with the flavour.
Grab a small pan, and fry up the bacon strips until they’re nice and crispy. In the meantime use two spoons to make the yolk mixture into rough balls and place them into the egg whites. You can also pipe them into the eggs if you want a smoother finish. Once the bacon are done, break them into small pieces with your fingers and carefully place them on top of the egg yolks. You will need to kind of stab each piece in.
Finely slice some green onions (try to get a bit of white and green bits in) to garnish and you’re done.