Jan 26 2011

Deviled (Devilled?) Eggs

Published by at 9:02 pm under Gluten Free Recipes

Apparently it is spelled both ways. Either way – they’re a delicious gluten-free/dairy-free/soy-free snack (or lunch addition).

(OK really they’re great anytime!)

And boy – did I ever have a craving last night, which left me boiling eggs at 9:00pm as soon as I finished doing the dishes.

FIRST – how to boil eggs (this is important). I have this wonderful book my grandmother bought me a few years ago for Christmas called “How to Boil Water“. (Like I said, I only really started cooking in the past year or so – I know crazy right? It’s addictive and only gets better and better!) I love this book. It’s a great “beginning to cook” cookbook because not only does it have recipes, it goes over the methods of peeling/slicing/storing/preparing…basically anything you need to do with basic ingredients. Including how to boil the perfect egg! I will share the secrets here:

How to Boil the Perfect Egg (summarized by Dee, from “How to Boil Water“)

  1. Put eggs (single layer) in the bottom of a pot with a tight fitting lid. Cover with about an inch of cold water.
  2. Bring uncovered pot to a boil.
  3. Remove pot from heat, cover and let sit for 15 minutes.
  4. Remove eggs from pot and put in a bath of cold water.

That’s it! That’s the secret. When you actively boil the eggs *in* the water for a length of time, that’s when you get the rubbery texture and the sulfurous green ring around your yolk which is not so nice. With this method you will never have that green ring again!

OK so now you have your eggs perfectly cooked. Now it’s time to peel them (under cold water helps!)…and then…create these delicious deviled eggs!

A disclaimer: these are NOT the super fluffy, oiled up, no-similarity-to-egg-yolk-texture kind of deviled eggs. I like egg yolks and like to taste them 😉 By reducing the oil and mayonnaise normally called for, it also makes this a healthier snack!

Also, I couldn’t find any recipes for small amounts of eggs – they all called for like, a dozen! So I pretty much freestyled but they turned out AWESOMELY!

Dee’s Devious Deviled Eggs!
(makes 8 halves)

  • 4 perfectly hard boiled eggs, peeled
  • 2 teaspoons of mayonnaise
  • 1 teaspoon mustard (of your choice – whatever kind you like!)
  • 1/4 teaspoon dried parsley (or chop some fresh & put it in!)
  • pinch of garlic powder (1/8 teaspoon)
  • pinch of onion powder (1/8 teaspoon)
  • sea salt to taste
  • pepper to taste
  1. Slice eggs in half lengthwise. Remove yolks and place them in a bowl.
  2. Mash yolks and add all the other ingredients. Mix well.
  3. Now it’s time to put the egg yolk mixture back into egg white halves. You can either put it in with a spoon/knife OR put the filling into a ziploc baggie, clip the tip off and “pipe” it back in.
  4. Sprinkle with paprika (it’s pretty!)
  5. Cover and put in the fridge for a few hours (the flavours really develop the longer you leave them!) Fact #1,456,778 about Stef that I learned today: Stefan does not like cold eggs. He much prefers the deviled eggs when the filling is still warm. (I called him a weirdo but will note this for later!)
  6. EAT!

How is that for a simple, protein rich snack? The peeling of the eggs is a bit of a pain, but just throw some Rihanna on and shake your butt while you’re doing it! 😉

Sorry for the lack of pictures again – I was so into eating my eggs I totally forgot about them!

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