Kendrick has a major thing for deviled eggs. I made an entire platter full for yesterday’s lunch (forgive the slight paprika disaster; I was a little overenthusiastic with the shaker), and I’m 90% certain that he ate the entire thing, except for the one missing from the photo (which I managed to snag before disaster hit).
Hey, I get it: I love them, too. They’re delicious. And easy to make. And allow me to use the 1950s gold-rimmed deviled egg platter that I happen to randomly own and that isn’t good for a whole lot of things besides…deviled eggs.
1. Before hard-boiling your eggs, bring them to room temperature while resting on their sides. This not only prevents them from cracking during the cooking process, but also migrates the yolks to the center (as pictured above), which makes for a much prettier deviled egg.
2. To boil the eggs, gently place them in a heavy-bottomed pot with a tight-fitting lid, and cover with cold water. Put the lid on the pot, and bring the water to a boil. Immediately turn off the heat and allow the eggs to sit in the covered pot for fifteen minutes. Remove with a slotted spoon, and peel under cold water.
3. To make the filling, combine a half-dozen yolks with about half a cup of mayo, a sprinkle of salt, and a squeeze of lemon juice. Place the filling in a Ziploc and cut off a corner to create a pipette. Fill the eggs.
4. Sprinkle with paprika (or try topping the eggs with anything from crumbled bacon to a couple of sprouts to a tiny curl of lemon peel).
