[{"data":1,"prerenderedAt":193},["ShallowReactive",2],{"guide-en-devilled-eggs":3},{"id":4,"title":5,"body":6,"description":135,"extension":136,"meta":137,"navigation":188,"path":189,"seo":190,"stem":191,"__hash__":192},"guides\u002Fen\u002Fguides\u002Fdevilled-eggs.md","Devilled eggs",{"type":7,"value":8,"toc":126},"minimark",[9,14,36,40,52,62,72,89,105,114],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30,33],"ul",{},[18,19,20],"li",{},"6 large eggs",[18,22,23],{},"3 tbsp mayonnaise",[18,25,26],{},"1 tsp Dijon mustard",[18,28,29],{},"1 tsp white vinegar",[18,31,32],{},"A pinch of salt and pepper",[18,34,35],{},"¼ tsp sweet paprika",[10,37,39],{"id":38},"method","Method",[41,42,48],"cook-step",{"cue":43,"diagram":44,"number":45,"scene":46,"title":47},"The whites are firm and the yolks fully set.","boil","1","shell\u002Flower-spoon","Hard-cook the eggs",[49,50,51],"p",{},"Lower eggs into gently boiling water for 12 minutes. Chill in ice water for 10 minutes, then peel.",[41,53,59],{"cue":54,"diagram":55,"number":56,"scene":57,"title":58},"The white halves hold their shape.","cut","2","world\u002Fhalve-scoop","Separate cooked yolks",[49,60,61],{},"Cut eggs lengthwise and scoop yolks into a bowl. Set whites cut-side up on a plate.",[41,63,69],{"cue":64,"diagram":65,"number":66,"scene":67,"title":68},"The filling holds on a spoon without dry lumps.","whisk","3","world\u002Fmash-yolks","Make the filling",[49,70,71],{},"Mash yolks finely with a fork. Mix in mayonnaise, mustard, vinegar, salt and pepper until smooth.",[41,73,79,82],{"cue":74,"diagram":75,"number":76,"scene":77,"title":78},"Each half holds a small mound of filling.","assemble","4","world\u002Fpipe-fill","Fill and chill",[49,80,81],{},"Spoon or pipe the filling into the whites, mounding it slightly, and sprinkle with paprika. Serve immediately or cover and refrigerate promptly.",[49,83,84,88],{},[85,86,87],"strong",{},"Safety:"," Keep at 4°C \u002F 40°F or below. Refrigerate within 2 hours, or 1 hour above 32°C \u002F 90°F. Use within 3–4 days and count from the egg’s cooking date.",[90,91,93,96,99],"guide-notes",{"title":92},"Equipment & heat",[10,94,92],{"id":95},"equipment-heat",[49,97,98],{},"Induction, gas and electric all work. Bring the water to the stated state, then reduce the heat to maintain it. Start timing when the eggs go in; a larger pan, higher altitude or extra-cold eggs may need adjustment. A rolling boil is not a shortcut.",[49,100,101,104],{},[85,102,103],{},"Nonstick:"," No frying pan needed.",[90,106,108,111],{"title":107},"Troubleshooting",[10,109,107],{"id":110},"troubleshooting",[49,112,113],{},"Ragged whites need gentler peeling under a trickle of water. A stiff filling can take an extra teaspoon of mayonnaise.",[90,115,117,120,123],{"title":116},"About this version",[10,118,116],{"id":119},"about-this-version",[49,121,122],{},"This is a mustard-and-mayonnaise filling. Pickle, hot sauce and herbs are topping variations rather than separate cooking methods.",[49,124,125],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":127,"searchDepth":128,"depth":128,"links":129},"",2,[130,131,132,133,134],{"id":12,"depth":128,"text":13},{"id":38,"depth":128,"text":39},{"id":95,"depth":128,"text":92},{"id":110,"depth":128,"text":107},{"id":119,"depth":128,"text":116},"Hard-cooked whites filled with seasoned, mashed yolks.","md",{"slug":138,"family":139,"region":140,"aliases":141,"texture":144,"difficulty":147,"prep":148,"cook":149,"wait":150,"servings":151,"tools":152,"equipment":157,"nonstick":165,"related":166,"art":170,"photo":127,"status":171,"sources":172},"devilled-eggs","Around the world","Everyday technique",[142,143],"deviled eggs","stuffed eggs",[145,146],"Firm","Creamy","Easy",15,12,"10 minutes chilling the cooked eggs","12 halves \u002F 6 servings",[153,154,155,156],"Saucepan","Mixing bowl","Fork","Teaspoon",[158,161,163],[159,160],"induction","pot",[162,160],"gas",[164,160],"electric","No frying pan needed.",[167,168,169],"hard-boiled","scotch-eggs","soy-marinated-eggs","devilled","Researched",[173,176,179,182,185],{"title":174,"url":175},"American Egg Board — devilled egg filling and assembly","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipe\u002Fdeviled-eggs\u002F",{"title":177,"url":178},"American Egg Board — hard-cooked eggs","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-hard-boil-eggs\u002F",{"title":180,"url":181},"American Egg Board — cooking school","https:\u002F\u002Fwww.incredibleegg.org\u002Fprofessionals\u002Fk-12-schools\u002Feggs-in-the-classroom\u002Fcook-learn-video-series\u002F",{"title":183,"url":184},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":186,"url":187},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",true,"\u002Fen\u002Fguides\u002Fdevilled-eggs",{"title":5,"description":135},"en\u002Fguides\u002Fdevilled-eggs","ZKttbRveED6bn_OtEWv3qwiXUbtOhMg6ADr9bSw3wGE",1791403721799]