As dedicated Madhuknitsandcooks.com readers know, I've had a slow introduction to the world of eggs. I only just started making frittatas and hardboiled eggs a year ago, and I made my first scrambled eggs a few months ago. But now the dam has broke, and I find myself increasing turning to eggs for more than just baking.
My latest egg recipe was definitely the most complex – deviled eggs. I decided to go with the pros at Cook's Illustrated for this recipe because even though their approach was the most complicated, I thought it would probably not only yield the best results, but also help inform my egg-cooking techniques moving forward.
Thankfully, I was right on the second point – their approach of boiling eggs and then letting them cool in a ice bath produced a great hard-boiled egg. Unfortunately though, that didn't make peeling the shells off the eggs easier than the traditional, non-ice bath approach, but that's fine.
I ended up doing that under running water in the sink, and I covered the eggs by approx. 1 inch of water while bringing them to a boil.
After the eggs cooled, I sliced them in half. As instructed, I discarded (into my mouth) the two egg white halves that didn't look the best so that the remaining 12 half-whites would be overflowing with filling.
I then mixed together the egg yolks with the remaining ingredients – cider vinegar, (vegan) Worcestershire sauce, mayonnaise and mustard. Instead of using a grainy mustard though, I used dijon mustard which I had in my fridge.
When I tasted the mixture, I thought it has too much mayonnaise flavor so moving forward I will probably reduce the mayonnaise amount by 1 tablespoon. For this attempt though, I tried to offset that flavor by adding in more Worcestershire.
That seemed to do the trick as the result was very good – tangy, slightly sweet, smooth, and a bit of umami flavor from the Worcestershire. I look forward to make these eggs again!
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