Ans by:- Bert-Leysath
Yes, they’re one of my favorite way to eat eggs, however due to the effort, I usually only make them to bring to other people’s parties. (If I have the ingredients on hand, I’ll make them for myself occasionally).
In order to have aesthetically acceptable deviled eggs, you must not overboil them (even though overdone hardboiled eggs are easier to peel).
Bring a pan of eggs and water (it’s not necessary to start with cold water) to a boil and turn off the heat. Let sit for 10 minutes and then run under cold water to stop the cooking process.
Gently crack the shell all around and carefully peel under the running water. Some eggs just won’t peel properly so make a few more than you require.
Carefully halve, remove and put the yolks in a bowl and the whites on a tray. I mash the yolks with 2-3 anchovy fillets or anchovy paste and mix with half mayo and half sour cream and soupçon of prepared mustard – this filling has to be eyeballed to the consistency of a stiff and not too loose or runny paste (be careful with the mayo and sour cream – you can always add more but if too much, more eggs will be needed.
Spoon or pipe into the egg whites. Garnish with paprika, optionally bacon crumbles (not those soy imitations unless for vegetarians) and/or parsley (I prefer the flat leaf but the curly is more fancy looking.)