You know deviled eggs have made a comeback when they’re on almost every hipster menu in America.
I love that something like a deviled egg can be a hipster favorite while also being the most coveted item brought to a potluck, usually by an older woman who dishes out advice as good as her food. I’m thinking now of Mrs. Rutter, who recently reassured me, as I stuffed my second of her deviled eggs into my mouth, that “It’s never a good idea to stay together for the sake of the children! Kids are always much happier if their parents are happy—even if that means they are divorced.” Whew! I knew that already, but it’s always good to hear an older woman say it.
This is not her recipe, but hers did remind me I’ve always wanted to learn how to make deviled eggs. I learned that the hardest thing about making them, I think, is peeling the eggs without destroying the whites. For some reason, organic eggs seem much harder to peel than others. I’ve always thought it was because they’re so fresh (in my case, my eggs come straight from the farm), but I’m not so sure. Here’s what I am sure of, though, that it only took me 52 years to figure out (doh!): If you crack the shell from the bottom, where the air pocket is, first, you have an easier time of it.
This is as simple a recipe as you can get. It’s like your basic blank canvas of a deviled egg. From here, you can get super creative and add anything you want.
Classic Deviled Eggs
- 6 eggs
- A dash of apple cider vinegar
- 1 heaping Tablespoon mayonnaise
- 2 teaspoons yellow mustard
- Boil the eggs in water with the apple cider vinegar. I can’t remember why you add the vinegar—I’ve just always done it, like my mom did before me. I always bring the eggs to a strong boil then turn the stove off and let them sit for a while to slow-cook.
- After the eggs are done cooking and have cooled a bit, peel them gently, cut them in half, and place the yolks in a bowl. If needed, rinse the whites gently and pat dry.
- As the Joy of Cooking advises regarding adding ingredients to the yolks: “moisten them pleasantly” (I love that) with the mustard and mayo. Mix until smooth.
- Spoon the pleasantly moistened yolk mixture into a zip-locking bag, then cut the tip off one side.
- Gently and evenly squirt the yolk mixture into the egg whites.
Obviously 6 eggs make 12 deviled eggs, which is clearly not enough to take to a party without creating resentment among the eaters. But it was enough for my two kids—who are very happy now that I am happy, thank you very much—and me to eat immediately.