Cooking Instructions
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Step 1
Boil whole
Eggs (6)
in salted water for 15 minutes.
Step 2
Turn off heat and add warm water, cool water, then cold water to the pot. Allow whole eggs to rest in cold water for 5 minutes.
Step 3
Remove whole eggs and lay on a cooling rack for at least another 5 minutes.
Step 4
Peel the eggs and rinse under cool water to make sure all the shell is removed. Return to the rack after rinsing.
Step 5
Slice eggs in half length-wise and scoop out yolks into a medium sized mixing bowl or food processor, depending on how smooth you want your filling.
Step 6
Blend yolks with
Mayonnaise (55 g)
,
Yellow Mustard (5 g)
Pickle Relish (5 g)
,
Salt (3 g)
and
Freshly Ground Black Pepper (1 g)
. You can either hand mix your ingredients if you like your eggs a little chunkier or in a processor if you want them smooth.
Step 7
For Lemony Deviled Eggs, you can either replace the mayonnaise with
Lemonaise (60 g)
and juice from the
Lemon (1/8)
in the yolk mixture. Sprinkle some Lemon Zest and
Watercress (to taste)
on top of eggs.
Step 8
For Spicy Deviled Eggs, you can add
Ground Cumin (4 g)
and
Sriracha (7 g)
to the yolk mixture. Sprinkle eggs with
Scallions (to taste)
.
Step 9
For Savory Deviled Eggs, you can add
Horseradish (10 g)
to the yolk mixture and replace salt with smoked salt. Top with crispy
Bacon (to taste)
and
Roasted Almonds (to taste)
.
Step 10
Pipe or carefully spoon yolk filling back into whites. Top with a sprinkle of
Paprika (to taste)
