The mid-winter point is like an on switch for the ducks and chickens. We went from buying a few dozen eggs between Christmas and the end of January to having five dozen eggs in the fridge. The dogs are having scrambled cracked or frozen eggs for breakfast. What do you do when you have a lot of eggs all of a sudden? Deviled eggs.
I love this traditional Deviled eggs recipes and also love variety. There are five twists to the basic recipe included below.
Tips for Deviled Eggs
- If the egg yolks are dark around the outside they’ve been overcooked. Cut the time by three or four minutes next time you boil eggs.
- If you’re making a lot of Deviled eggs you can make the filling process easier. Fill a zippered plastic bag with the filling, cut a small piece out of a bottom corner, and squeeze the filling into the whites.
- If a white won’t sit well you can take a small slice off the bottom to make it flat.
How Long Do You Boil Eggs?
I use a simple method for boiling eggs. Place a single layer of eggs on the bottom of the pan. Cover the eggs with cold water. The water should be two inches higher than the eggs. Bring the water to a full rolling boil. As soon as it reaches that state, remove the pan from the heat and set the timer.
For hard boiled eggs, follow these times:
- Duck and extra large chicken eggs – 15 minutes
- Large eggs – 12 minutes
- Medium eggs – 9 minutes
Dump the hot water and fill the pan with cold water until the water continues to run cold out of the pan. It will take a minute to cool the pan. I like to peel the eggs immediately.
I use older eggs for hard boiled to make peeling easy. If you can hear the egg rattle inside the shell and you know it’s not spoiled, the egg should peel easily. The egg is dehydrating and pulling away from the shell.
Add these variations to the crumbled yolks.
Avocado Deviled Eggs – 1/4 cup mayo, 3 tablespoons mashed avocado, 1 teaspoon salt.
Ranch – add 1 tablespoon dry ranch dip mix to 1/4 cup mayo.
Bacon & Blue Cheese – use the Bacon & Blue Cheese dip recipe or mix 2 tablespoons each mayo and the dip.
Pizza – 1/4 cup mayo, 2 tablespoons finely chopped pepperoni, 2 tablespoons Parmesan cheese, 1/4 teaspoon pizza seasoning (or Italian seasoning). Mix all together.
Pesto – 1/4 cup mayo, 1 teaspoon mustard, 1 tablespoon well-drained pesto, 1/2 teaspoon salt.