Deviled eggs became my signature potluck and picnic appetizer from the moment I began raising chickens some dozen years ago. But I had to solve one problem. Hard-boiled eggs made from “old” eggs peel much more easily than from just-laid eggs. What’s the point of having gorgeous eggs, straight from the hens, if one has to wait until they’re no longer truly fresh to use them? I set about researching what other chicken-owner cooks were recommending and discovered the technique of steaming eggs. I’ve made perfect eggs for deviling ever since.

What Does Steaming Do to Deviled Eggs?

Not only are they easier to peel, but steaming leaves the whites creamier than when eggs are boiled. With high-quality eggs and this cooking technique, the eggs require little enhancement for great results. I top eggs with bits and bobs of whatever I have in the fridge or herb garden, perhaps fresh parsley, dill, lovage, or chives, or a touch of salmon caviar, capers, or slices of fresh bell pepper, or green or red chiles, for an added touch of brightness.

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Deviled Eggs

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• Author: Cheryl Alters Jamison
• Yield: Makes 24 halves 1x

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Description

Steaming your eggs makes your whites creamier and your end product tastier.

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Ingredients

Scale 1x2x3x

• 12 large eggs
• 6 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• Splash of Tabasco sauce or Cholula hot sauce, optional
• Kosher salt
• Freshly ground black pepper
• Bits of fresh herbs, or colorful peppers, or salmon caviar or capers, optional garnish

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Instructions

1. Pour a couple of inches of water into a large saucepan. Arrange a metal vegetable steamer in the pan and carefully arrange the eggs on top of the steamer. Steam the eggs over medium heat for 10 minutes. Turn off the heat and let the eggs sit for another 3-5 minutes. Add cold water to the pan, covering the eggs by several inches. When cool enough to handle, peel the eggs carefully, cracking the wider bottom end, where there’s an air pocket, first, and begin the peeling of each from that end.
2. Slice the eggs in half lengthwise. Scoop out the yolks into a bowl and set the whites aside. Mash the yolks with a fork, and then mix in the mayonnaise, mustard, horseradish, and a touch of the hot sauce, if you wish. Sprinkle in salt and pepper to taste.
3. Pipe or spoon the mixture into the whites, mounding it attractively. Decorate with bits of herbs or other garnishes, if you wish. Chill the eggs for at least 30 minutes, covering the eggs if they will be refrigerated longer. Serve cold.

Recipe by Cheryl Alters Jamison
Photography by Tira Howard

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