Deviled Egg Shortcuts

Quick, easy, and no bowl to wash!

Deviled eggs.  Everybody loves them, but most of us do not love to make them- especially since they are so popular, they disappear quickly, making it seem like your tedious and hard work is gone in a second or two.

I’d encourage you (and me) to rethink that- the reward for your tedious and hard work doesn’t begin and end  with the party guests, young and old, swallowing your creation in about a quarter of a second.  No, it begins when their eyes light up when they spot the deviled eggs, and inexcitement they ask, “Who brought the deviled eggs?!” and in anticipation they line at the potluck table, each person anxiously eyeing the eggs (surreptiously so they won’t seem too greedy), hoping there will be at least one left by the time they get to the eggs.  The eggs may be gone in a few seconds, but the memories of the excitement and anticipation remain, and if you use this method below, you can be known and loved as the deviled egg lady, which is not a bad thing to be known for.

This is the least labor intensive way I know of for making deviled eggs:

Use a needle or a thumbtack and poke a hole in the end of each of the eggs before you boil them. Boil as usual, rinse in cold water.  You can set these aside and finish the deviling part later, but I never do.

Don’t peel them, cut them in half with a sharp knife (insert tip first, cracking the shell, then slice in half).

 

 

 

 

Use a spoon to scoop the egg half out of the shell (I like a grapefruit spoon, the kind with a serrated edge).  Gently work the tip of the spoon around the white of the egg, slipping the spoon tip in between the white and the shell.  Each pass around go a little further down.  You can slip the spoon down the furthest at each end of the spoon.

 

 

This is the part that takes the most practice, and it works best if you remembered to poke the thumbtack into the end of the egg. I usually rinse them after I’ve cut them all in half.

 

 

Sometimes, the white egg half just slips right out of the shell.

And sometimes, it doesn’t.

 

 

 

 

I accidentally left these on the stove while I drove into town to drop the FYG at her ride for her weekly cello lesson and then go to the store. I was in the store when I remembered I’d left the eggs on, so I had to call home to the boy, doing school on the deck, and ask him to run downstairs and turn off the stove, so they were a little overdone.  You, of course, would never do anything like this.

Use the spoon again to scoop out the yolks- unless they just pop out on their own with a light squeeze when you’re scooping out the white.

Put the yolks in a small zip lock bag along with the other ingredients you use for deviled eggs. Mix by squishing around the ziplock bag.

 

When the filling is well mixed and smooth, squeeze the bag, so you move all the filling over to one corner.

Now snip the corner of the bag and squeeze the filling out (think of piping cake frosting) out through the hole directly into the egg yolk hollows.

 

 

 

Sprinkle with a lovely dash of paprika on each egg, and once the eggs are done boiling, you can have practically perfect deviled eggs in just a few minutes:

 

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