Deviled Eggs

A recipe for Deviled Eggs?  I used to just wing-it with a little bit of this and that until I found a recipe from America's Test Kitchen that I really liked.   However, I modified the recipe a bit.  I even learned some tips on boiling eggs.  This recipe makes 40 halves (you obviously can cut the recipe down, however, I'm always bringing them to a party).  There are a few extra steps but it is worth it.

20 eggs
1/2 cup mayonnaise
3 TBS sour cream
3 tsp Dijon mustard
3/4 tsp sugar
1/8 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
paprika and/or dill for sprinkling on top

Fill a large bowl with cold water and ice cubes.  Set ice water aside.  Place the eggs in a large pan and fill with water to 1 inch above the eggs.  Bring to a boil over high heat.  Once the water has come to a boil, remove from the heat, cover the pan and let stand for 10 minutes. (boiling your eggs too long turns the yolks a greenish-grey color).  Pour the water from the pan, and gently shake the pan back and forth to crack the egg shells.  Transfer the eggs into the ice water and let cool for at least 5 minutes.  By cracking the eggs and placing them in the water it allows a little bit of water to get under the shell so they are much easier to peel.

Peel the eggs and cut in half lengthwise.  Make sure your knife is clean for each cut.  Transfer the yolks to a fine-mesh sieve placed over a medium size bowl.  Using the back of a large spoon or rubber scraper, press yolks through the sieve into the bowl.  I found that a potato ricer works just as well.  The egg yolks will be very fine and soft.  Add the remaining ingredients.  Using the wire whisk attachment on your mixer, mix well.  You may need to add a little more mayonnaise depending on how creamy you like them.  Place in the refrigerator and chill for at least an hour.

Place the filling in a decorator bag with a large star tip.  You may also use a Ziploc bag - snip the corner of the bag after filling it.  (I use the Pampered Chef Easy Accent Decorator).  Pipe the egg yolk filling into each egg white half.  Immediately, top each egg with a sprinkling of paprika or dill.

(Egg whites halves and filling mixture can be refrigerated separately for 2 days.  Wrap the egg whites in a double layer of plastic wrap.  Transfer the filling mixture to a Ziploc bag, squeeze out air and seal.)

Source: America's Test Kitchen (modified)

Janice