Instead of boiling the eggs in this Deviled Eggs recipe, cover them by an inch of water, brought the pot to a boil, covered it, then removed it from the heat and let them sit for 10 minutes. The gentle heat perfectly cooked the eggs. Deviled Eggs get their creamy texture from forcing the yolks through a fine-mesh sieve before mixing them with the other filling ingredients.
Makes 1 dozen filled halves
To center the yolks, turn the carton of eggs on its side in the refrigerator the day before you plan to cook the eggs.
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1/2 teaspoon distilled white vinegar
- 1/2 teaspoon spicy brown mustard (such as Gulden’s)
- 1/4 teaspoon sugar
- 1/8 teaspoon table salt
- 1/8 teaspoon ground black pepper
- 1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat for 10 mins. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.
- 2. Peel eggs and slice in half lengthwise. Transfer yolks to fine-mesh sieve and use spatula to press them through sieve and into bowl. Add remaining ingredients, mashing mixture against sides of bowl until smooth.
- 3. Arrange whites on serving platter and fill with yolk mixture, mounding filling about 1/2 inch above whites. Serve immediately.
- MAKE AHEAD: You can make the deviled eggs up to 2 days ahead. Wrap the peeled egg-white halves tightly with a double layer of plastic wrap and place the filling in a zipper-lock plastic bag (squeezing out all the air). Refrigerate until ready to fill and serve.