18 Large Eggs
1/4 C plus 1 Tbsp of Mayo
1/4 C plus 1Tbsp of Sour Cream
1 Tbsp Dijon Mustard
1/2 to 1 tsp Lemon Pepper
Garnish with black olives, or green olives and a little sprinkle of paprika.
The amount of ingredients above is not etched in stone. Once you cut the egg in half and plop the cooked yolks into a food processor, add a 1/4 cup of the mayo and sour cream. Add a little less than a tablespoon of the mustard and start off with a 1/2 a teaspoon of lemon pepper. Pulse the mixer until smooth then taste the mixture. Keep adding a little more of the above ingredients until it tastes the way you want. There is salt in the lemon pepper so add any extra salt very sparingly. You are looking for a texture that is neither too soft or too firm to pipe out of a pastry bag for the effect you have above.
TIP: The trick to deviled eggs is how you hard boil the eggs to begin with and I think I have tried just about any tip anyone has ever suggested.
One of my favorite chefs says to place eggs in a sauce pan and cover with cold water to at least a 1/2″ over the tops of all the eggs. Bring to boil, then place the lid on and boil for 5 minutes. Then remove from heat and let sit 15 minutes and then place in cold water and let come to room temp before peeling. I imagine she says to cover after it comes to a boil, so you are paying attention and will start timing it after the boiling starts. Another trained chef from our B&B association says to place them in cold salt water, cover, bring to a boil, turn off heat, and let sit for 15 minutes before placing in cold water.
Here is my version. Place eggs in cold water with at least a 1/2″ of water over the top. I could tell little difference if I used salt in the water or not, if you do, use about a teaspoon or less. What is important is the age of the eggs. Most of you use store bought eggs, and this should work particularly if you have the eggs for a week or two. I use eggs from my very favorite egg lady, Dawn and her son Jake. This method even worked with very fresh eggs as long at they were at least a week old. Those that were 36 hours old, would not peel regardless of which method or combination of methods I tried.
Whether you cover the pan or not, bring to a boil, then turn off heat, COVER the pan and let sit 15 minutes. Use a slotted spoon to pick them out of the hot water after 15 minutes, and place them in a bowl that has cold tap water in it with SEVERAL HANDFULS OF ICE. After about 15 minutes they are ready to peel. The ice water makes them shrink away from the shell a little bit. Tap the fat end of the egg to crack first. There is usually an air bubble at that end. You can always put a strainer in the sink and peel them under running water with the shells dropping into the strainer instead of down your drain if you need a little help. Cooking them this length of time has always cooked them, but not so long that the yolks start turning green. Good luck!
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