Ok folks, all I want to know is who has the best deviled eggs?!?
First things first. You need week-old or older eggs because the albumen (white and its membrane) has had time to pull away from the shell. Use fresh eggs and they cannot be peeled.. total waste.
Plan for the water to twice cover the amount of eggs. Put eggs and water in pot, put on high to boil. Once boiling, turn off fire after 8-10 minutes and cover. Let sit for 10-12 minutes.
Strain hot water over other dishes in the other side of the sink to rinse them then fill egg pot with cold water, twice as much again. As the eggs cool, hard-tap each one all over using the side or middle of the sink edge, put back in the cool water. Once all eggs tapped, dump water and refill with more cold water.
Decide if you need to use half mayo and half Miracle Whip: all Mayo - Hellmann’s if you have it - is the best. Now decide if you want to put any sweet or dill relish in them. Also decide if you want to hide a cube of cheese or ham in the egg hollow before filling. And if you want bacon topping, now’s the time to fry it.
Get a good-sized bowl for the yolks: using the sharpest small knife you have, cut each egg in half and dump the yolks in the new bowl. Be gentle, you may have to squeeze around a little. After every egg cut, dip the knife in water to keep yolk from collecting and messing up the clean slice of each egg.
Add salt, pepper (not a whole lot) to the yolks, add in as much mayo or whip as you have yolks. Use a wisk to remove every single lump, add relish if it’s been approved.
If you don’t have a pastry bag, you can take one corner off a freezer ziploc - not yet, wait till you’ve put all the yolks in the bag. Or not, you can just use a spoon to fill the eggs. Fill eggs, top with paprika from a high distance up just barely tapping the paprika jar, serve.
Your deviled egg recipe - you don’t use bourbon in those eggs?
Thank you tons txhurl!!!