Deviled eggs are one of the most delicious boiled egg dishes. It’s basically a sophisticated egg salad without greens–except for green onions, which we use in this recipe. Making it is quite simple, and you certainly need to pay close attention to how to boil the eggs.
eggs, 9, boiled
grey salt with white truffles, 1/4 tsp, divided
homemade mayonnaise, 4 tbsp
horseradish, 1 tsp
scallions, 2 finely chopped
sherry vinegar, 1 tsp
white pepper, 1/4 tsp, divided
Worcestershire sauce, 1 tsp
The easiest technique to boiling perfect eggs is quite simple: Place the eggs from the fridge–or at room temperature, which is irrelevant–in cold or hot water–which is irrelevant–and bring to a gentle simmer. Cook in a gentle simmer for 4 minutes, then let eggs rest in the hot water for 3 more minutes. Remove eggs to a bowl with plenty of cold water so that they can cool off. To peel, gently tap both ends of the egg then the sides making cracks, then peel off starting from the large end.
Cut eggs lengthwise, then remove yolks and put them in a bowl. Add all other ingredients to yolk and mash with a fork until even. Make sure that you add 1/8 tsp salt and white pepper with to the yolks, and save the other half of each to sprinkle the whites.
Place whites on a platter, sprinkle with salt and white pepper. With a small spoon, fill in the whites with the yolk mix one by one, exceeding by about 10%. Sprinkle with scallions, and serve.
Will last in the fridge for 5 days. Yields 3-4 servings as a side dish.
SOPHISTICATED CULINARY by Lucas Eller, New York
