This is from the Everyday Cheapskate newsletter I get…
Just about everyone loves deviled eggs. So what better time to learn a few clever tips, tricks and deviled-egg secrets than now, when eggs are plentiful and priced right?
The best eggs for “deviling” are small eggs. Once prepared, a small deviled egg can be handled and eaten more gracefully.
Set the egg carton on its side in the refrigerator a day before you plan to boil the eggs. For some reason, this “centers” the yolks in each egg and makes the most attractive deviled eggs.
Place the eggs in a medium saucepan, cover them with water and bring to a boil over high heat. Remove the pan from the heat, cover and let stand for 10 minutes. Meanwhile, fill a medium bowl with 1 quart cold
water and about 14 ice cubes (one tray). Transfer the eggs to ice water with a slotted spoon; let sit five minutes. Peel.
GENERAL INSTRUCTIONS: After boiling and peeling, slice a scant nickel-sized piece of egg from each end to make them stable. Now, halve the eggs crosswise, not lengthwise. Notice how each half resembles a tiny cup and has a “flat” bottom that allows it to sit upright without wobbling on the plate. Look over your egg-white halves. Discard the two halves that are the least perfect. Now you will have enough filling to make sure all remaining halves are well-stuffed.
Carefully scoop the yolk from each egg half into a quart-size zipper bag, not into a bowl. Add other ingredients, zip and “knead” the bag with your hand to mix all of the ingredients well. Press the yolk mixture toward one of the bottom corners. With a pair of scissors, carefully snip a small bit of the corner from the bag. You now have a neat “pastry bag” from which you can pipe the mixture into the prepared egg-white halves. When you’re finished, simply throw the bag away. No muss, no fuss, no cleanup.
Once they are prepared, refrigerate the deviled eggs for at least one hour before serving.
CLASSIC DEVILED EGGS: 12 eggs, 1 teaspoon paprika, 4 tablespoons mayonnaise, 1 teaspoon dry mustard.
DECADENT DEVILED EGGS: 12 eggs, 2 teaspoons dry mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon hot-pepper sauce, 1/4 teaspoon celery salt, 1/2 cup butter, softened.
CHEDDAR-BACON DEVILED EGGS: 12 eggs, 1/2 cup mayonnaise, 4 slices bacon (fried, cooled and crumbled), 2 tablespoons finely shredded Cheddar cheese, 1 tablespoon prepared mustard.
SPICY-ITALIAN DEVILED EGGS: 12 eggs, 2 tablespoons spicy-brown mustard, 2 tablespoons Italian salad dressing, 1/2 cup mayonnaise, 1/2 teaspoon ground black pepper or to taste, 1 teaspoon salt or to taste. Sprinkle finished eggs with paprika.
ZESTY DEVILED EGGS: 12 eggs, 1/2 cup mayonnaise, 4 tablespoons finely chopped onion, 6 tablespoons sweet-pickle relish, 2 tablespoon prepared horseradish, 1 tablespoon prepared mustard, salt and pepper to taste, and paprika for garnish.