[{"data":1,"prerenderedAt":186},["ShallowReactive",2],{"guide-devilled-eggs":3},{"id":4,"title":5,"aliases":6,"art":9,"body":10,"cook":135,"description":136,"difficulty":137,"equipment":138,"extension":146,"family":147,"meta":148,"navigation":149,"nonstick":150,"path":151,"photo":127,"prep":152,"region":153,"related":154,"seo":158,"servings":159,"slug":160,"sources":161,"status":174,"stem":175,"texture":176,"tools":179,"wait":184,"__hash__":185},"guides\u002Fguides\u002Fdevilled-eggs.md","Devilled eggs",[7,8],"deviled eggs","stuffed eggs","devilled",{"type":11,"value":12,"toc":126},"minimark",[13,18,40,44,55,64,73,89,105,114],[14,15,17],"h2",{"id":16},"ingredients","Ingredients",[19,20,21,25,28,31,34,37],"ul",{},[22,23,24],"li",{},"6 large eggs",[22,26,27],{},"3 tbsp mayonnaise",[22,29,30],{},"1 tsp Dijon mustard",[22,32,33],{},"1 tsp white vinegar",[22,35,36],{},"A pinch of salt and pepper",[22,38,39],{},"¼ tsp sweet paprika",[14,41,43],{"id":42},"method","Method",[45,46,51],"cook-step",{"cue":47,"diagram":48,"number":49,"title":50},"The whites are firm and the yolks fully set.","boil","1","Hard-cook the eggs",[52,53,54],"p",{},"Lower eggs into gently boiling water for 12 minutes. Chill in ice water for 10 minutes, then peel.",[45,56,61],{"cue":57,"diagram":58,"number":59,"title":60},"The white halves hold their shape.","cut","2","Separate cooked yolks",[52,62,63],{},"Cut eggs lengthwise and scoop yolks into a bowl. Set whites cut-side up on a plate.",[45,65,70],{"cue":66,"diagram":67,"number":68,"title":69},"The filling holds on a spoon without dry lumps.","whisk","3","Make the filling",[52,71,72],{},"Mash yolks finely with a fork. Mix in mayonnaise, mustard, vinegar, salt and pepper until smooth.",[45,74,79,82],{"cue":75,"diagram":76,"number":77,"title":78},"Each half holds a small mound of filling.","assemble","4","Fill and chill",[52,80,81],{},"Spoon into the whites and sprinkle with paprika. Serve immediately or cover and refrigerate promptly.",[52,83,84,88],{},[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",[14,94,92],{"id":95},"equipment-heat",[52,97,98],{},"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.",[52,100,101,104],{},[85,102,103],{},"Nonstick:"," No frying pan needed.",[90,106,108,111],{"title":107},"Troubleshooting",[14,109,107],{"id":110},"troubleshooting",[52,112,113],{},"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",[14,118,116],{"id":119},"about-this-version",[52,121,122],{},"This is a mustard-and-mayonnaise filling. Pickle, hot sauce and herbs are topping variations rather than separate cooking methods.",[52,124,125],{},"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":16,"depth":128,"text":17},{"id":42,"depth":128,"text":43},{"id":95,"depth":128,"text":92},{"id":110,"depth":128,"text":107},{"id":119,"depth":128,"text":116},12,"Hard-cooked whites filled with seasoned, mashed yolks.","Easy",[139,142,144],[140,141],"induction","pot",[143,141],"gas",[145,141],"electric","md","Around the world",{},true,"No frying pan needed.","\u002Fguides\u002Fdevilled-eggs",15,"Everyday technique",[155,156,157],"hard-boiled","scotch-eggs","soy-marinated-eggs",{"title":5,"description":136},"12 halves \u002F 6 servings","devilled-eggs",[162,165,168,171],{"title":163,"url":164},"American Egg Board — devilled egg filling and assembly","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipe\u002Fdeviled-eggs\u002F",{"title":166,"url":167},"American Egg Board — hard-cooked eggs","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-hard-boil-eggs\u002F",{"title":169,"url":170},"American Egg Board — cooking school","https:\u002F\u002Fwww.incredibleegg.org\u002Fprofessionals\u002Fk-12-schools\u002Feggs-in-the-classroom\u002Fcook-learn-video-series\u002F",{"title":172,"url":173},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fdevilled-eggs",[177,178],"Firm","Creamy",[180,181,182,183],"Saucepan","Mixing bowl","Fork","Teaspoon","10 minutes chilling the cooked eggs","C7Xvxyqa9W3dMDUlzHkS0sLH_MzYTSxjjlKxQDoZdOU",1791339489758]