Chef Jonathan Lundy's Deviled Eggs

Traditional Deviled Eggs
24 whole eggs
½ gallon cool water
2 tablespoons salt
2 cups vinegar
2 cups cooked egg yolks
1 tablespoon pickle relish
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1 cup mayonnaise
As needed: paprika to garnish

Place water, salt and vinegar into a large pot with a lid and bring to a full
rolling boil. Carefully drop 1 egg at a time into the boiling water. Return
pot lid, and when water is back to a full rolling boil. Allow eggs to boil
for 10 -12 minutes. Remove from heat and pour off most of the water.
Put the remaining eggs and water into a large bowl half full of ice.

When the eggs are cool to the touch, crack and remove the shells.
Store peeled eggs in a bowl of cool water.

Place 1 egg at a time on a cutting board. Hold the egg on the cutting
board with the long side pointing toward the top and bottom of the
cutting board. Using a sharp paring knife, slice a very small piece off
each egg on both the left and right sides to provide the deviled egg
with a small flat base so the egg can be stable when filling and serving.

Cut each egg in half between the 2 flat bases. Remove yolks and place
into a measuring cup to measure out the needed 2 cups of cooked
egg yolks. Place the cooked egg white shells in a small bowl filled
halfway with cool water. When all whites have been added to the
bowl, mix them around in the water to wash away any remaining yolk.
Pour off water and repeat process. Store whites in cool, clean water
while making the fillings.

Place the needed 2 cups of yolks into a food processor with pickle
relish, Dijon mustard, salt and cayenne pepper. Purée mixture to a
smooth consistency, stop machine and scrape down sides. Then purée
again to achieve a thoroughly smooth consistency. Stop the processor,
add the mayonnaise and purée again. You may need to stop and
scrape down the sides of the processor a few times to make sure you
have a thoroughly smooth and blended mixture. Store in a refrigerator
for at least 1 hour for the mixture to set to the proper consistency.

Remove the egg white halves from the water bath. Place each egg
upside down over paper towels to drain. Transfer 36 of the egg white
halves onto a sheet pan and turn them right side up. Some egg whites
may be damaged and are less than perfect. You may even have a few

Load the egg yolk filling into a pastry bag with a medium-sized star
tip. Pipe a generous amount of the filling into each egg with a slight
circular motion. When shell is filled, stop applying pressure to the
pastry bag and then lift up.

Garnish the top of each deviled egg with a small pinch of paprika.

Store in an airtight container in a refrigerator. May be made up to 1 day
in advance.

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