Sunday, April 7, 2013

Making Deviled Eggs Using the Oven Baking Method

I've been craving Deviled Eggs ever since Easter last week.  That would be the normal day I would eat them, but we went to Ian's Family Easter, and they had pickled beats and eggs, but not deviled eggs.  I'll have to make a mental note to bring them myself next year!
I tried a new way of making my eggs.  I baked them in the oven instead of boiling them! I started with the instructions from this blog. I decided to go with the higher heat of 350 degrees, because my eggs had just come out of the refridgerater.  I was afraid they wouldn't get done at 325.  (You can see how perfect her eggs turned out!)
Here's how mine turned out.
Eggs in the Cupcake Tin
I started by putting my eggs in the cupcake tin and putting them in the oven at a 350 degree temp.  I set my timer for 30 minutes, and went away! 
Brown Speckled Eggs!
When my timer went off, I went to get them out of the oven.  This is how they looked!  
Cold Water Rinse
I imediately put them under cold water.  The blog I was using said to use ice in the water, but I skipped it.  I just let the water run for about 3-5 minutes.  Then, I left them sit in the bowl for about twenty minutes. 
Then, I started peeling them. 
Burned Eggs?
Once I started peeling them, I started seeing the brown spots.  I panicked!  What the heck?!  Are they burned?  The original post I looked at had none of this!  I decided to look at another Pinterest post where there were the "Alton Brown" instructions to make the eggs.  In this post, she explains that that eggs will have brown spots on the shells and on them when they are peeled!  This eased my mind a little! So, I decided to forge ahead and make deviled eggs!
*From now on, I'll stick with the 325 degree oven temp. 
 
Ingredients:
12 Hard Boiled Eggs (Or even baked!)
1/2 Cup of Whipped Salad Dressing (Miracle Whip!)
2 tsp Yellow Mustard
2 tsp Vinegar
2 pinches Sweetner (Sugar if you prefer) 

Yolks Separated from Whites
First I dried the eggs off with a paper towel.  Then, I separated the egg yolks into a bowl, and put the whites onto my pretty tray... that's for only six eggs.  But hey, I'm making it work! I mean, why would someone only make 6 deviled eggs?!  Why did I not notice if was only for six when I got it off of the clearance rack?!  They answers, we may never know! 
Mashed up Yolks
First I mashed up the yolks with a fork.  You can mash them to the consistantsy you like!  My sister even does this whole process in her food processor.  This may be one of the secrets of hers I'm not supposed to tell, along with the whole, using Miracle Whip is always better for deviled eggs than mayo! Oops... hope she doesn't mind! 
Ingredients in the Bowl
I am not a good ingredient measurer!  I learned the hard way that, deviled eggs need to be pretty close to exact, or they turn out pretty awful!  I mean, get just too much vinegar or mustard and these, and it's hard to correct! Put all of the ingredients in the bowl except for the Paprika.
Mix together with a Fork
My preferred method of mixing this is with a fork!  Then, if I need to get a few of the bigger lumps out, I can.  Take a little taste after it's mixed, and adjust as needed.
Sandwich Bag Method
If you want to get all fancy smancy, get out a cake icing decorating bag and a pretty tip.  Put your egg yolk mixture in there, and fill the eggs.  I, on the other hand, didn't want to dirty a cake icing decorating bag this morning.  So, I put my mixture into a sandwich bag. I cut a small hole in the tip of the bag.
Filling the Eggs
I filled the eggs whites with the egg yolk mixture by squeezing/piping it onto each egg.  If you don't want to even get that fancy, spoon the mixture into the eggs! 
Deviled Eggs
Here's what my deviled eggs looked like when they were filled.  They actually turned out really good!  
Paprika!
I personally like paprika on my deviled eggs.  It's mostly for decoration.  It doesn't change the flavor a lot.  I have an aunt that likes to put red pepper on her deviled eggs.  The sad thing is, paprika and red pepper look exactly alike when on an egg in the middle of the buffet table, but taste completely different! My mom and sister would always warn me when she brought the eggs to the family parties, "Remember, that's PEPPER!"  
These eggs are going to go really well with our left over Easter ham from last week!  I can't wait! 

2 comments:

  1. Glad to see that works! I have been wanting to try it myself! For my D-Eggs I don't put in vinegar but I also use sweet relish instead of adding sweetener. I may have to try adding a little vinegar next time.

    Sometimes I go all crazy and I use Dijon mustard or I add horseradish. Oh...and Paprika is the must!

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    1. I followed the Better Homes and Gardens Cook Book, and it said use vinegar. I added the sweetner though to counter act it a bit.
      I have such a hard time boiling eggs, that I'm glad the oven thing works, too! I will probably do it this way forever!

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