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Chef Phil's Deviled Eggs Recipe

Chef Phil's Deviled Eggs Recipe

This easy recipe comes from Phil Conlon, the executive chef at Columbus Tavern in New York City. Serve deviled eggs at your next cocktail party for an irresistible appetizer that your guests will gobble up. — Allison Beck

Ingredients

  • 6 eggs
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 dash Tabasco
  • Paprika, for garnish
  • A small bunch of chervil, for garnish

Directions

Place eggs in boiling water and cook for 10 minutes. From the pot, place them in cold water to cool them down as fast as possible.

When the eggs cool, peel the shells and cut the eggs in half, separating the yolks from the whites. Take the yolks and place them in a food processor with the mayonnaise, mustard, and Tabasco and purée until smooth.

Spoon the egg mixture into a pastry bag fitted with star tip (you can also use a plastic baggie and cut off one corner) and with a circular motion, fill the egg white shell.

To finish, sprinkle paprika on top and garnish with a chervil leaf. Serve on an egg tray.


Classic Deviled Eggs

There are a million and one ways to jazz up deviled eggs: herbs, bacon, sriracha, crabmeat, toasted panko, or all of the above. The thing is, once you have a good basic recipe, it’s not so much what you put on your deviled eggs that matters, it’s your technique in making them. First, it’s important to hard-boil the eggs properly so the yolks don’t overcook. It’s also essential to pass the yolks through a fine sieve before combining them with the other ingredients this creates a creamy, fluffy, lump-free filling without the need for gobs of mayonnaise.

This is my go-to deviled egg recipe. Adding herbs is a simple way to dress them up and make them just a little more flavorful feel free to omit the herbs or add your own favorite toppings.


Antipasti Deviled Eggs

My Uncle Phil was not known for his cooking (he lived with Bimpy, so you can’t blame him), but he was known for famously showing up to every party with either deviled eggs or an antipasti platter. He would tell anyone who listened that he made them himself, which was true! I asked Bimpy recently about Uncle Phil's deviled egg recipe, and he said: “Any place we went, he loved to bring deviled eggs. He always placed half of an olive on top of each for some extra flair.”

Bimpy’s memory about the olive on top made me think immediately about Uncle Phil’s famous antipasti platter, and that's when it hit me—what about an ANTIPASTI DEVILED EGGS platter?! Without getting too emotional, I feel they are a perfect tribute to Uncle Phil. My antipasti deviled eggs platter features three kinds of deviled eggs: Garlicky Paprika, Basil Pesto, and Roasted Red Pepper with endless bite-sized antipasti accessories for a night on the town (or the couch).

WHAT YOU'LL NEED:

Deviled Eggs:

12 large eggs

¾ cup mayonnaise

1 heaping tablespoon basil pesto, homemade or pre-made

1 heaping tablespoon spicy brown mustard

1 heaping tablespoon minced roasted red peppers

1 large clove garlic, grated

¼ teaspoon red wine vinegar

¼ teaspoon paprika

Antipasti add-ons:

Sliced salami rounds, cut into quarters

Sliced prosciutto, rolled and cut into spirals

Provolone cheese, cut into bite-sized cubes

Mozzarella cheese, bite sized balls or cubes

Anchovies, rolled or flat

Marinated mushrooms

Marinated artichoke hearts

Assorted olives

Sweet or roasted red peppers

Cherry tomatoes, sliced in half lengthwise

Anything else your heart desires…

WHAT YOU'LL DO:

First thing's first, let's get the eggs hard-boiling! Everyone has their own hard boiled egg method but in case you're in search of a new one, here's mine:

I always use large eggs and try to get ones that are closer to their expiration date than not. Fun fact: The fresher the egg, the harder they are to peel! Grab your eggs from the fridge and place them in a single layer on the bottom of a pot. Submerge the eggs in an inch of cold water and place the pot on high heat (cover OFF). As soon as the water starts to boil, set a timer for 9 minutes and lower the heat to a slow boil. While the eggs cook, prepare a bowl of ice water. When the timer goes off, gently place your eggs in the bowl of ice water for 15 minutes at least, but longer is fine!

While the eggs soak in their ice bath, prep all of your antipasti add-ons as listed above. Use as much as you like, too. These are all optional add-ons to top off the deviled eggs, but they are also meant for just snacking on in general. It’s one of the many things I love about this platter—you get more than just deviled eggs out of it! It’s the full antipasti snacking experience.

Now that the eggs are done chilling, let’s peel them. I start by cracking them at the wider bottom of the egg, as there tends to be an air pocket there. Get under the skin and peel away. Once all eggs are peeled, slice the eggs in half lengthwise. Separate the whites from the yolks. Set the whites aside for now.

Let’s make our fillings. This recipe makes three different fillings, each for 8 egg white halves. Here are the ingredients for each filling:


Deviled Eggs

Recipe adapted from 'Deep Run Roots: Stories & Recipes from My Corner of the South,' by Vivian Howard (Little, Brown and Company)

Yield: 12 deviled eggs

Prep Time: 10 minutes, plus cooling time

Cook Time: 15 minutes

Total Time: 25 minutes, plus cooling time

Ingredients

3 tablespoons butter, softened

2 teaspoons white wine vinegar

Kosher salt and freshly ground black pepper, to taste

Sweet paprika, for garnish

Directions

1. Fill a medium pot halfway with water and prepare an ice bath. Bring the water to a boil and then remove from the heat. Using a slotted spoon, gently place the eggs into the pot of water. Return to the heat and bring to a light boil. Cook for 11 minutes, then, using a slotted spoon, transfer the eggs to the prepared ice bath. Let cool completely, then peel and halve lengthwise.

2. Carefully scoop the egg yolks into a small bowl and reserve the eggs whites. Over a medium bowl, push the egg yolks through a fine-mesh sieve. Stir in the remaining ingredients until smooth, then transfer to a piping bag fit with a star tip. Pipe about 1 tablespoon of filling into 12 of the egg white halves, reserving the remaining whites for snacking or another use. Lightly dust with paprika and serve.


About Fred Bollaci

The Restaurant Diet Second Edition A Spiritual Journey of Weight Loss & Self Discovery by Fred Bollaci (© October 15, 2019 Mango Publishing) The Healthy Global Gourmet, illustrates the importance of integrating a spiritual approach to weight loss as part of quest toward healthier living. The Second Edition showcases 100 healthy gourmet recipes from the nation’s Top 100 restaurants and 25 of his favorites.

The Restaurant Diet by Fred Bollaci (© 2017 Mango Publishing) is the definitive guide to dining out guilt free, whether dining for business, pleasure, travel, or mere convenience, Fred’s book showcases 125 healthy gourmet recipes from the nation’s Top 100 restaurants and 25 of his favorites. His proven four-phase plan is a lasting recipe for successful healthy gourmet living!


Recently, I was recently received a humongous amount of eggs.

With restaurants and schools being closed, it’s been a challenge for the food system to change the way it packages food from large quantities for those businesses to smaller packages for grocery stores. Also, many farmers who sell directly to restaurants have seen their markets shrink. So, this means while eggs might be in short supply in the grocery stores on some days, it doesn’t mean that there Is a shortage of actual eggs.

I decided it was time to remedy my lacking skills in deviled eggs so I went to my Bible of all Cookbooks – Grandma’s personal recipe collection. Let me tell you a story about these. When I was elementary-school aged, Mom tasked me with sitting down with Grandma and writing down her favorite recipes. THIS IS GENIUS!

If your Grandma, Grandpa, Great-Aunt, Mom, Dad or anyone else who is a beloved cook in your life, sit them down and write down all their recipes. All the recipes in this particular book are the ones that Grandma felt were her best/ favorite/ most popular, and she told them to me from memory.


I made deviled eggs using 3 celebrity chefs' recipes, and the best were the cheapest to make

I tried three deviled-egg recipes from Alex Guarnaschelli, Rachael Ray, and Paula Deen.

Deen's recipe made beautiful-looking eggs, but the pickle flavor was overpowering.

Guarnaschelli's recipe used the cheapest ingredients, was easy to make, and had the best flavor.

Deviled eggs are a staple at many dinner parties and picnics, but everyone seems to have their own take on this classic dish - including celebrity chefs.

I tested deviled egg recipes from Alex Guarnaschelli, Rachael Ray, and Paula Deen to find which star has the best one.

Read on to see how these celebrity-chef recipes stacked up.

Alex Guarnaschelli's deviled egg recipe calls for basic ingredients.

Guarnaschelli's deviled eggs are similar to the classic eggs I grew up eating for every holiday.

I had most of the ingredients needed in my kitchen already, so I knew I could whip these up in no time.

The ingredients included eggs, mayonnaise, mustard, Worcestershire sauce, white wine vinegar, paprika, lemon juice, hot sauce, and salt. Since the ingredients are simple, these are also the cheapest eggs I made.

According to the recipe, you can also add scallions at the end for a little flair.

Making Guarnaschelli's deviled eggs couldn't be easier.

Guarnaschelli's deviled eggs are a breeze to make.

I simply tossed my egg yolks into a bowl with the other ingredients and mixed it until it was really creamy and smooth, which only took a couple of minutes.

The mixture was creamy enough that it was pretty easy to pipe back into the egg whites, too.

The eggs weren't super attractive because the dark Worcestershire sauce and red hot sauce made the yolk mixture a darker yellow color, but this was remedied by dusting the eggs with paprika and sprinkling on scallions for a finishing touch.

I loved Guarnaschelli's tangy eggs that also had a nice kick.

Overall, these eggs were delicious.

The yolk mixture was smooth and soft, the white wine vinegar and lemon juice gave them a nice tang, and the Worcestershire sauce and paprika combined to give a slightly smoky, umami flavor.

The scallions also added a nice freshness and a slight crunch to contrast the smooth yolk mixture, and I really loved that the hot sauce gave these eggs a bit of a bite to add another flavor dimension.

Rachael Ray's eggs were a unique take, but they required the most ingredients of the three recipes.

Ray has created a Caesar deviled egg that stands out from the crowd — but with this originality comes several ingredients. Luckily, most of them are simple and were already in my pantry and fridge.

This recipe called for eggs, mayonnaise, grated garlic, Worcestershire sauce, anchovy paste, lemon juice, grated Parmigiano-Reggiano, salt, pepper, and finely chopped romaine hearts.

Since I don't eat fish, I replaced the anchovy paste with olive juice, which packs a similar briny flavor. I also used an anchovy-free Worcestershire sauce that I found at the grocery store.

Ray's deviled eggs were fairly easy to put together, but they required a lot of organization.

For this recipe, it is easiest to organize the ingredients and measure everything out first before diving in.

The yolk mixture had a slightly thicker texture and did turn a dark yellow, likely because of the dark olive juice and Worcestershire sauce. However, it piped into the egg whites fairly easily even though I made a mess using a plastic bag.

These eggs were simple to garnish, too. Just a few romaine heart ribbons turned the deviled egg into a little work of art.

Ray's Caesar deviled eggs sounded strange at first, but they tasted amazing.

Of the deviled eggs I tried, these had the most umami flavor.

The yolk mixture had a nice savory flavor, thanks to the Parmesan and Worcestershire sauce. The texture was smooth, but not quite as smooth as Guarnaschelli's deviled eggs.

Although the romaine lettuce looked nice, it added a weird texture and an even weirder aftertaste for me. Romaine is great with the rich flavors of a Caesar salad, but it doesn't meld well with the taste of eggs.

Paula Deen's recipe didn't call for a lot of ingredients, but some of them weren't kitchen staples.

Deen touts a "Traditional Southern Deviled Eggs" recipe that calls for: eggs, mayonnaise, mustard, sweet pickle relish, salt, pepper, paprika, sweet gherkin pickles, and pimiento peppers.

I don't know many people who keep sweet pickle relish, sweet gherkin pickles, or pimiento peppers on hand, but luckily, these are cheap ingredients that are easy to find if you want to make this recipe.

Deen's eggs are all about the garnish.

The process of making these eggs was fairly simple. I cut the hard-boiled eggs and put the yolks in a bowl mixed the mayonnaise, relish, mustard, salt, and pepper with the yolks and finally, garnished the eggs with paprika, pickles, and pimientos.

I noticed this recipe called for more mayonnaise than the others, which resulted in a really creamy, fluffy yolk mixture. The minimal ingredients for the mixture also meant it retained its appealing, bright-yellow color.

The star of the show here is the garnish, which consists of a light dusting of paprika, carefully placed pickle slices, and a few bright pimiento slices. These eggs looked pretty fancy with all this attention to detail.

However, when it comes to Deen's deviled eggs, I learned that looks can be deceiving.

Deen's eggs looked very nice with all of the fixings on top, but these eggs had a distinct pickled, briny flavor that was a bit overpowering for me.

With all of that mayonnaise, the yolk mixture was also a bit bland and could have used more mustard to balance the flavors.

The worst part, however, was that the sweet pickle relish made the yolk kind of chunky, which isn't exactly a texture that I find appealing in my food.

Overall, simple is best when it comes to deviled eggs, and Guarnaschelli's recipe was my favorite.

Why do people love deviled eggs? They are simple, cheap, and delicious.

It's always fun to try something new in the kitchen, but sometimes, a classic is a classic for a reason.

This is exactly how I felt about Guarnaschelli's deviled eggs, which were so delicious and only required a few ingredients and steps. The overall texture was smooth and creamy, and the flavors were well-balanced without being bland.

Still, I enjoyed Ray's unique take on deviled eggs. By employing the classic ingredients of a Caesar salad, Ray has created eggs packed with a rich, umami flavor. To make these eggs even better, I would just replace the romaine garnish with scallions.

If you love briny flavors, Deen's recipe could be a winner for you. For my own tastes, I would cut back on some of the briny ingredients and reduce the amount of mayonnaise to make this recipe more enjoyable.

All in all, each recipe has its own merits, but for me, Guarnaschelli's simple and cheap recipe won me over.

Read the original article on Insider

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Preparation

In a saucepan, combine the eggs, water to cover by 1 inch and the baking soda. Bring to a boil and then boil for 1 minute. Cover, remove from the heat and let sit covered for 12 minutes. Meanwhile, fill a medium bowl with ice water.

Drain the eggs and submerge them in the ice water to cool completely. (If not using right away, store the eggs in the refrigerator.) Carefully crack the eggs and remove the shells. Slice them in half lengthwise, remove the yolks and place them in a separate bowl.

For the Plain Deviled Eggs: Mash the egg yolks with the yogurt, mustard, salt and white pepper. Pipe or scoop the yolk mixture back into the egg whites and sprinkle with smoked paprika to garnish.

For the Bacon and Parmesan Deviled Eggs: Prepare the Plain Deviled Egg filling and mash in the bacon and Parmesan, reserving some for garnish. Fill the egg whites as directed above and garnish with the reserved bacon, Parmesan and smoked paprika.

For the Smoked Salmon and Dill Deviled Eggs: Prepare the Plain Deviled Egg filling and mash in the smoked salmon and dill, reserving some for garnish. Fill the egg whites as directed above and garnish with the reserved smoked salmon, dill and smoked paprika.


Comments

Buster Bucks (author) from Sonoma County, California on December 24, 2018:

CatC on December 24, 2018:

Great Recipe! Nice and creamy. I add onion powder and garlic powder mine and then swap the diced onions for dill relish, but they are still amazing! Thanks Buster!

Kristen Howe from Northeast Ohio on December 25, 2015:

Great recipe and so easy to do! I&aposm going to try this out next year somehow. Thanks for the tips!

Buster Bucks (author) from Sonoma County, California on February 15, 2015:

Thanks for taking the time to tell me about your success with the recipe! You&aposve made my day.

Aliceanne on February 15, 2015:

In the mood for deviled eggs today, googled, "world&aposs best deviled egg recipe" and your&aposs was one of the sites that came up and the most unique recipe so I decided to give it a try. Let me tell everyone that your recipe is definitely the world&aposs best. I got so many oh&aposs and ah&aposs from the family. They are so incredibly delicious. Thank you. And thank you for your method of cooking hard boiled eggs, it&aposs true, they come out perfect. I&aposm a BIG fan.

janine on November 26, 2014:

Love this recipe!! Used it many times!!

Carrie Lee Night from Northeast United States on July 11, 2014:

Yum! A triple threat at the next party :). I might have to make these. Maybe could add beer mustard for an extra zing. Great hub. Thank you for sharing.

Pamela Oglesby from Sunny Florida on July 04, 2014:

I haven&apost tried a recipe like this and it sounds delicious. I will definitely try these the next time I make deviled eggs. Thanks for the great recipe!

Virginia Kearney from United States on July 04, 2014:

Excellent and clear directions. I&aposve never tried making eggs with cream cheese before. I have heard that older eggs boil better, so when I know I&aposm going to be making a lot of boiled eggs, I usually try to buy them a week or so ahead of time.

Dianna Mendez on July 04, 2014:

You have convinced me to try your method of boiling eggs and to use a mixer for better filling texture. Deviled eggs have always been a part of our family summer celebrations. Won&apost they be thrilled with this new recipe idea? Thanks for sharing.

Pamela Oglesby from Sunny Florida on May 25, 2014:

I love deviled eggs and your recipe sounds better than mine and I like all your hints as well. Excellent hub, very useful and I am copying this receipe. Thank you.

Buster Bucks (author) from Sonoma County, California on April 19, 2014:

I&aposm glad the instructions were helpful for you -- they&aposve worked for me every time.

Ashley on April 19, 2014:

These are the ONLY egg boiling instructions that have ever worked for me,move over Martha,this guy knows his eggs. thank you thank you thank you

swilliams on April 17, 2014:

I love stuff eggs! I hope to try this recipe soon! Thanks for sharing!

Hendrika from Pretoria, South Africa on January 11, 2014:

I love this recipe and I must try the method of boiling the eggs. I once heard a person say she is giving back the eggs someone gave her for deviled eggs because she could not peel them and they all broke completely.

M K Paul from India on December 24, 2013:

I liked the recipe given here. I mostly cook chicken recipes (which i have added as hubs). I will try now with eggs. )

Chantele and Julie from Wales on November 14, 2013:

Don&apost think I have ever eaten a Deviled Egg but they look really good!

Buster Bucks (author) from Sonoma County, California on July 18, 2013:

The problem with a blender or food processor is this: the shallots will become as smooth as the egg, and I think deviled eggs taste best when you have a crunch here and there.

In the absence of a hand mixer, I would just use a wooden spoon. And some patience.

Thanks so much for writing! Enjoy your deviled eggs.

Barbara Fitzgerald from Georgia on July 18, 2013:

Thanks for the egg boiling tips! I hate peeling eggs and get so mad when they whites stick to the shell and rip apart. The white is my favorite part.

I can&apost wait to try your deviled egg recipe. Can the mixing be done in a blender or mini Cuisinart? I don&apost have a hand mixer.

marion langley from The Study on July 05, 2013:

I love deviled eggs and never could make my own just right. I&aposm so excited to try this recipe! Thank-you so much for writing such a comprehensive guide. I will enter my kitchen with more confidence!

rowanhines on July 05, 2013:

Susan from India on July 05, 2013:

This looks awesome. Thank you for sharing.

Buster Bucks (author) from Sonoma County, California on May 12, 2013:

Yes, we have chickens, too. Boiling very fresh eggs -- and the difficulty of peeling them -- is what caused me to start working on a better method.

Thanks so much for taking the time to comment!

Andi on May 10, 2013:

Just tried boiling my eggs this way and I have to say this is THE BEST method ever for perfect hard boiled eggs! We raise our own chickens and have the freshest of eggs, but unfortunately fresh eggs are notoriously hard to peel when hard boiled. The shells slipped right off using this method. I am a convert! Thanks a million for printing this!

mimi on July 05, 2012:

Cannot wait to try this method for boiling eggs and also the recipe. Thanks for the info.

Mary Hyatt from Florida on April 07, 2012:

Hi. Your Hub was a related one to the Hub I just published on how to make your deviled eggs look like baby chicks. Read mine when you have time. Your recipe looks good, but I have always placed my eggs in cold water, bring them to a boil, remove from heat, cover, and just leave them alone till they are cool. I&aposm going to try your idea of putting them in hot water.

Buster Bucks (author) from Sonoma County, California on February 12, 2012:

Yes, Nestle cream works, too!

mikeee gonzales on February 12, 2012:

great recipe. can we use nestle cream for the milk instead of whole milk?

Buster Bucks (author) from Sonoma County, California on February 11, 2012:

You can use whole milk, or 2% or even 1%. One time I used half-and- half when I didn&apost have milk i cthe house. The goal of adding milk is to make the stuffing creamy before you put it into your egg white halves.

gina 201 on February 10, 2012:

hello! regarding with the question above from rachelle, i&aposm also confused. what milk was used? powdered? fresh? evaporated? i don&apost know.. thank you though! i&aposm planning on serving this on my nephew&aposs birthday.

Buster Bucks (author) from Sonoma County, California on February 10, 2012:

I used 1% milk. I hope this helps. Good luck with your school project.

Rachelle del rosario on February 10, 2012:

sorry, I&aposm new at this. i want to make deviled eggs for my project in school, so i would just like to ask, what kind of milk was used? :)))) I&aposm sorry for the inconvenience but i just don&apost know what kind to use.. please reply ASAP.. thank you! :)

Lisa pullen on December 05, 2011:

Never heard of putting eggs into already boiling water but can&apost wait to try it. Thanks for sharing

Buster Bucks (author) from Sonoma County, California on November 23, 2011:

Yes, your idea is a good one! Thanks for sharing it!

Michelle C. on November 23, 2011:

Have you ever cut open your egg to find the yolk on one end and not in the middle. If you want your yolk to be centered, lay your eggs in the carton on their side overnight. Like Buster mentioned let them cool to room temp. before adding to boiling water. You will have perfectly centered eggs to fill with yummy filling. ENJOY your Thanksgiving :)

Buster Bucks (author) from Sonoma County, California on November 19, 2011:

What a great idea! Thanks for telling us about it.

pkn on November 18, 2011:

somewhere on the internet, I saw a neat trick for transporting the eggs. cut the eggs across instead of lengthwise. Use the empty egg cartons and place a small piece of lettuce in each cup. lay the filled egg halves on top of the lettuce pieces. close the lid and they don&apost get messed up!

Cooks Landing on May 21, 2011:

The hard boiled egg technique came from Betty Crocker&aposs home cook book published in 1950. I guess I&aposve taken it for granted all these years. Thanks for bringing it to light once again.

Buster Bucks (author) from Sonoma County, California on April 27, 2011:

Thanks JoAnn! Sometimes the easiest things (in the kitchen)can be a revelation.

JoAnn on April 24, 2011:

Your tip on how to boil an egg is unbelievable. I cannot thank you enough. I still cannot believe it works like magic. How have I missed this all these years??

Chef M on April 23, 2011:

Actually the vinegar in the boiling water does absoluetly nothing the best trick for eggs is to boil them for 3 minutes under a rolling boil, then remove from heat and let the eggs stand in the boiling water until the water is cool enough to handle. This gives you a perfectly cooked egg without the gray yolk. The vinegar idea only works well for poached eggs.

rvuu on November 25, 2010:

i recently learned how to boil eggs well. start them in cold water and heat to boiling rapidly, but the trick is to add a couple of tablespoons of vinegar to the cold water. my eggs never break and peel easily. once boiling, boil 10 minutes and immediately do 2 cold water rinses. hasn&apost failed me so far! by the way. i love the creamy texture of this recipe!

Audrey Kirchner from Washington on July 02, 2010:

I have a recipe for salmon deviled eggs that is SOOOO good! Love deviled eggs - the key to boiling them is to not get the boil TOO high - I start with cold water in a small pan and just get it to the boil and then let them simmer for about 15 minutes, then run them in cold water for about 5-10 minutes - let them soak and then peel. Perfecto!

Buster Bucks (author) from Sonoma County, California on July 02, 2010:

Yes, the eggs should be at room temperature and you won&apost have that problem. I&aposm going to edit the article to make sure this is clear.

Thanks so much for writing --

The confused cook on July 02, 2010:

Why do my eggs break or split as soon as they hit the boiling water? Do I need to put them in at room temperature? I was so careful to lower them in the water but as soon as they hit the boiling water they split open. I want pretty eggs not ones that look like an octopus. lol :-)


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