Storyboard

The Secret Ingredient You Should Be Using in Your Deviled Eggs

Deviled eggs are one of summer's favorite picnic and potluck foods — and they're so tasty they frequently make an appearance at Thanksgiving as well. They also, surprisingly, have quite an ancient lineage, as they trace their origins back to a dish of spiced, boiled eggs that was popular back in the days of the Roman Empire...

Avatar - Mashed
Curated by
Mashed
    • Recipes
    • Cooking
    • Food & Dining
    • Side Dishes
The Secret Ingredient You Should Be Using in Your Deviled Eggs
Continue to read
5 stories in this Storyboard
    The Secret Ingredient You Should Be Using In Your Deviled Eggs - Mashed

    The Secret Ingredient You Should Be Using In Your Deviled Eggs - Mashed

    So what is that secret ingredient that can exorcise your deviled eggs' demons and cheer up their weepiness? Why, it's our old friend butter! This deviled egg hack is endorsed by none other than super chef Julia Child (via The Takeout), and also by domestic diva Martha Stewart. Although the deviled egg recipe published on Martha's own website and attributed to chef Virginia Willis is described as a traditional southern dish, oddly enough, the queen of southern cooking and "everything's better with butter" does not use butter in her own deviled egg recipe. Poor Paula Deen! Obviously she doesn't know what she's missing, since her recipe, while yummy, would actually be quite a bit better with butter.

    Tips For Making The Perfect Hard-Boiled Egg

    Tips For Making The Perfect Hard-Boiled Egg

    If there is one thing that great minds simply cannot agree on, it is the one, ultimate method for producing a perfectly hard-boiled egg. And what makes it perfect? The perfect hard-boiled egg should possess a yolk that's cooked through, but not overcooked. The whites of the egg should not be chewy or rubbery. The yolk should be an orangish-yellow, and never have a green ring of sulfur around it (though you can still eat it if it does.) And, above all else, it should be easy to peel.

More stories from Recipes

More stories from Cooking