The Devilish History of Deviled Eggs

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Dijon adds flavor without extra calories.

Hard boil 6 eggs by bringing a pot of water about an inch deep to a boil and gently adding the eggs.

Reduce heat to a gentle boil and cook for about 13 minutes.

Remove eggs and place them in ice water for 15 minutes.

Peel the eggs carefully, noting that some may be slippery and difficult to handle.

Remove the yolks from the whites and mash them in a bowl.

Add 1 raw egg to the mashed yolks and mix until incorporated.

Minced sage and costmary or mint are added to the yolk mixture along with 1/4 teaspoon pepper and a small pinch of saffron diffused in 1 tablespoon of water.

Mix everything until smooth and fill the egg whites with the mixture, leveling it off.

Pour 1/4 cup of melted butter into a pan and set the eggs filling side down into the butter.

Bake the eggs in the oven at 350 degrees Fahrenheit for about 5 minutes, then flip them gently and bake for another 5 to 7 minutes until the filling is firm.

Prepare the sauce by whisking together 2 tablespoons of white wine vinegar with 1 or 2 egg yolks, 1 tablespoon of honey, a large pinch of pepper, a large pinch of salt, and a pinch of saffron threads over low heat for about 5 to 6 minutes until it thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens