The Basics: How To Make Deviled Eggs

How To Make Deviled Eggs Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

Cooking Essentials

The Technique

How To Make Deviled Eggs 

Deviled eggs date back to ancient Rome where they were largely served as an Hors d’oeuvre. The style most commonly showcased for picnics & luncheons can be dated back to the post World War II era with mayonnaise, butter & vinegar used as many of the original staple ingredients to prepare them. Variations of the concept may be found in cuisines all over the globe. Once you master the basic technique of preparing deviled eggs, there are many flavors that may be created to pair beautifully with a wide range of foods. Hot Sauce Deviled Eggs, BLT Deviled Eggs, Creole Deviled Eggs & Horseradish Deviled Eggs offer slightly different yet contrasting taste with a few subtle ingredient changes. Traditional items often included in a custom batch may range from sweet or dill pickle relish, olives & pimientos to caviar & capers. Grilled chicken kabobs, smoky ribs, steak sandwiches, hamburgers & hot dogs make good accompaniments to the Southern side dish favorite. Round out the meal with a stellar cole slaw & Classic Potato Salad for effortless outdoor entertaining solutions. Learn how to make deviled eggs in your very own kitchen.

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How To Make Deviled Eggs 

A three step process is necessary in order to make a batch of deviled eggs. Fresh, whole eggs must be boiled & peeled. Next, they must be cut in half in order to remove the yolks. Finally, the yolks will need to be properly mashed, seasoned & piped back into the egg white shells. Learn how to make this iconic summer Southern staple.

BLT Deviled Eggs Rebecca Gordon Publisher Buttermilk Lipstick Culinary Entertaining Technique Southern Hostess RebeccaGordon Pastry Chef Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

How To Make Deviled Eggs Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 1

Cut the boiled eggs in half. 

How To Make Deviled Eggs Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

1a

Remove the yolks.

How To Make Deviled Eggs Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

1b

Mash well in a Medium bowl with a fork. 

How To Make Deviled Eggs Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

1c

Add the main binding ingredients. Season with salt & pepper. 

How To Make Deviled Eggs Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

1d 

Beat the mixture like crazy to break up the lumps using a dinner fork. Add any remaining seasoning or ingredients & blend well. 

How To Make Deviled Eggs Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 2

Be certain the mixture is smooth.

How To Make Deviled Eggs Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

2a

Fill a disposable pastry bag with the yolk mixture. Snip the end of the bag about an inch from the bottom & add a round pastry tip, if desired. 
 How To Make Deviled Eggs Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 3

Using a paring knife, slice a tiny portion away from the bottom of each egg white shell. This will keep them stable. Conversely, place them in a deviled egg plate.

How To Make Deviled Eggs Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

3a

Fill the egg white halves with the yolk mixture. Refrigerate until ready to serve. Garnish, if desired, before serving.  

The Tune
“Prelude To A Kiss” Billie Holiday
httpa://www.youtube.com/watch?v=7jIdnNubU94

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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