Jun 10, 2015, 08:40 ET
TURLOCK, Calif., June 10, 2015 /PRNewswire/ -- In addition to fireworks, cookouts and pool parties, no July 4th celebration is complete without a tray of deviled eggs. While this may feel a bit like a retro party food, Gemperle Family Farms has never forgotten about the creamy, salty goodness of this flawless summer classic.
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Hard-boiled eggs can seem ordinary, but this culinary nibble has a rich history dating back to the ancient Romans. In Rome, wealthy citizens traditionally served boiled and seasoned eggs as a starter. The Spanish started splitting and stuffing eggs. Yet instead of mayonnaise and mustard, they used fermented fish sauce, onion juice, cilantro, coriander, oil, salt and pepper. The trend spread across Europe, where they were stuffed with a variety of regional ingredients ranging from raisins and cheese to cinnamon, ginger and cloves.
According to the Smithsonian, the term "devil" became part of cooking lingo in the 18th century to describe highly seasoned foods, such as deviled ham, deviled tongue and deviled crabs. Deviled foods appeared in American cookbooks in the mid-19th century. The modern-day version of deviled eggs was first seen around World War II when mayonnaise became commercially available. This was around the time they also became a 4th of July food favorite.
Despite this lengthy history, making these egg delicacies isn't always foolproof. The Internet features multiple hacks for making the best hard-boiled eggs such as using vinegar, salt and even baking soda. Based on our decades of experience, Gemperle Farms doesn't believe making hard-boiled eggs should be so problematic. Follow our tips and simple steps below to make the perfect hard-boiled eggs that can be turned into a mouthwatering deviled egg.
Follow these Gemperle Farms tips to produce the perfectly smooth, beautiful and easy to peel hard-boiled egg for Independence Day:
- Older eggs are better than fresh eggs. Experience tells us that 7 to 10-day-old eggs are best because the air sack inside the shell expands, helping the egg to separate from the shell.
- To avoid rubbery eggs, don't overcook. Overcooking leads to a tough and chewy texture and can create a grey or greenish ring between the white and the yolk.
- Put cooked eggs in an ice bath to cool them quickly to avoid over cooking.
- Peel eggs immediately after they've cooled in the ice bath to achieve a smooth hard-boiled egg.
Perfect Hard-Boiled Eggs
- Place a dozen 7 to 10-day-old eggs into a large saucepan.
- Cover the eggs with 1 to 2 inches of cool water.
- Warm the saucepan over high heat until it boils.
- Remove the saucepan from the heat and cover.
- Allow eggs to stand in the hot water for 12 to 15 minutes.
- Drain the water and run cold water over the eggs or submerge eggs into an ice bath. To make the ice bath, mix equal amounts of ice and water. Allow the eggs to sit in the bath until fully cooled.
- Peel eggs.
Gemperle Family Farms Basic Deviled Egg Recipe
- 12 peeled hard-boiled large eggs
- 1/3 cup mayonnaise
- 2 teaspoons apple cider vinegar
- 2 teaspoons mustard
- ¼ teaspoon salt
- Pinch of paprika or chopped chives
- Cut each egg in half lengthwise.
- Remove the yolks and place them in a small bowl. Save the egg whites halves.
- Mash the yolks with mayonnaise.
- Stir in mustard and vinegar.
- Spoon a scope of the yolk mixture into the egg white halves.
- Refrigerate until ready to serve.
- Top with paprika or chives.
- Curried Deviled Eggs: Instead of mustard, stir in ½ teaspoon of curry powder into the egg yolk mixture. Garnish the eggs with chopped roasted almonds, yellow raisins, cashews or dry-roasted peanuts.
- Fresh Herb Deviled Eggs: After stirring in the mustard and vinegar to the yolk mixture, add in 2 teaspoons each of freshly chopped chives, Italian parsley and dill. Garnish with a pinch more of the fresh herbs.
- Blue Cheese Deviled Eggs: Instead of mustard, stir in ½ cup crumbled blue cheese into the egg yolk mixture. Garnish with freshly ground black pepper.
About Gemperle Family Farms
Gemperle Farms produce many varieties of eggs including enriched colony barns, specialty eggs such as browns, organic, cage free and omega 3. All of our eggs are produced without hormones and antibiotics – the natural way. Additionally, Gemperle Family Farms donates over 500,000 eggs each year to free lunch programs, donations, and food banks. For more recipes, visit the Gemperle Farms Facebook page, or the Gemperle Farms recipe section on our website.
Susan Gemperle Abdo
SOURCE Gemperle Family Farms
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