Perfect Deviled Eggs

WNYT Staff
Created: April 19, 2020 12:35 PM

Perfect Deviled Eggs by Maria Papa of Perreca’s Bakery & MORE Perreca’s Italian Kitchen 
12 Eggs (makes 20 Deviled Egg pieces)
1/3 cup mayonnaise 
1 tablespoon goat cheese or other crumbly cheese such as Feta (optional)
2 teaspoons Dijon mustard
2 teaspoons apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon garlic powder
black ground pepper to taste
pinch cayenne pepper (optional - but a small amount of cayenne acts as a ?avor enhancer)
The trick to making perfect Deviled Eggs, is to start with a perfect hard boiled egg.  Oftentimes, an overly cooked hard boiled egg will show a dark “ring” where the yoke and the white of the egg meet.  Obviously, you don’t want this unsightly occurrence to show itself in your Perfect Deviled Egg platter, so follow this tip, and you’ll get perfectly hard boiled eggs every time:
• Start with cold eggs right from the refrigerator
• Place your eggs in a saucepan.  Do not double stack the eggs. 
• Place enough cold water in the pan to completely cover the eggs
• Put on high heat until water comes to a boil
• Remove pot from heat, cover, and set timer for 10 minutes
• Eggs will cook in the residual heat in the covered pot
• After 10 minutes, stop the eggs from cooking by uncovering the pot and placing it - and the eggs - under cold running water for about 2-3 minutes
• Peel the eggs very carefully starting at the larger end that has the little indentation inside the shell.  I always prefer the eggs to be just slightly warm for the easiest peeling experience.
Next, carefully cut your hardboiled eggs in half (lengthwise), scoop out the yokes and place in a mixing bowl.  The whites should be put aside on a platter and saved for later.
In your mixing bowl containing the yokes, add mayonnaise, goat cheese (optional), Dijon, apple cider vinegar, salt, pepper, garlic powder, and cayenne pepper (optional) and mix, mix, mix, until smooth and creamy.  This may take some elbow grease, but you want a nice creamy mixture for your Perfect Deviled Eggs.  The goat cheese (or Feta) rounds out the ?avor pro?le.  If you do not have cheese on hand, you can add a teaspoon of worcestershire sauce in its place.

Once your yoke mixture is creamy, use a piping bag to ?ll your egg whites.  If you don’t have a piping bag, you can make one by ?lling a zip-lock bag with your egg yoke mixture and snipping o? one of the corners with a scissors.  Or, alas, you can also just use a spoon to ?ll your egg whites.  Choices.  Choices.  Enjoy your Perfect Deviled Eggs.  


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