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Eggs, stuffed

(article, Kim Carlson)

Deviled eggs — or, more accurately, "stuffed eggs" (unless the filling is spicy) — are a simple, popular snack, always in season.


h1.Featured recipe


To make basic stuffed eggs, we're following the advice of Debbie Moose, author of Deviled Eggs. Moose's Ma-Ma’s Deviled Eggs is a basic stuffed-egg recipe; for a showier dish, try her Bella Tuscany or Shirley Corriher's Deviled Eggs with Caviar. For more info, read Angela Allen's article about Moose and her many, many eggs.


#(clear n1). [%image carton float='clear right' width=250 credit="Photo © Culinate"]Old and sideways. Use eggs, Moose advises, that are at least three weeks old. Set the egg cartons on their sides the night before cooking the eggs, to center the yolks.

#(clear n2). [%image eggsinpan float='clear right' width=250 credit="Photo © Culinate"]Fifteen minutes. Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil on the stove. Cover the pan, remove it from the heat, and allow the eggs to "cook" for 15 minutes. Don't overcook them or, as Moose says, they'll be more like golf balls than eggs.

#(clear n3). [%image eggsinice float='clear right' width=250 credit="Photo © Culinate"]Chill. When the 15 minutes are up, immediately remove the eggs from the hot water and submerge them in a bowl of ice water for five minutes. According to Moose, cooling the eggs down quickly makes peeling them easier.

#(clear n4). [%image peeling float='clear right' width=250 credit="Photo © Culinate"]Peel. Remove the eggs from the water and dry them. Tap them lightly on the counter to break the shells, then peel them. (Try to start peeling from the air pocket inside the shell at the fat end of each egg.) Rinse the eggs to remove tiny bits of shell, then air-dry for a few minutes on a dishtowel or paper towel. 

#(clear n5). [%image reference-image float='clear right' width=250 credit="Photo © Culinate"]Halve and empty. Cut the eggs in half end-to-end, then remove the yolks to their own bowl. 

#(clear n6). [%image mashing float='clear right' width=250 credit="Photo © Culinate"]Mash. Use a masher to smash the egg yolks. Add mayonnaise, mustard, vinegar, salt, and pepper, and blend until smooth.

#(clear n7). [%image filling float='clear right' width=250 credit="Photo © Culinate"]Fill. Gently spoon the yolk filling into each egg white. 

#(clear n8). [%image final float='clear right' width=250 credit="Photo © Culinate"]Serve. Serve immediately, or store in the refrigerator to serve within a few hours. Just before serving, sprinkle a dusting of paprika on each egg half. If you have a special plate for stuffed eggs, now's the time to break it out. A dinner plate works well, too, although we suggest you nestle the egg halves onto a lettuce leaf so they don't slide off the plate. 


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