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🥚 Angelic Deviled Eggs
Compliments of Joy Sheffield Harris
(from our TV show with Jack Harris)
A Little History
Deviled eggs — that classic party favorite — trace their roots back to ancient Rome, where stuffed eggs were seasoned with pepper and herbs and served at banquets. Over the centuries, the dish evolved through European and American kitchens, becoming a symbol of hospitality and celebration. By the 19th century, deviled eggs had secured their place at American picnics and potlucks, celebrated for their versatility and crowd-pleasing appeal.
Health-Craft Cooking Advantage
Using waterless, low-temperature cooking in your Health Craft Ultra-Tech II cookware guarantees perfect results every time. Even heat distribution ensures tender whites and bright yellow yolks — never the dull green caused by over-boiling. This method preserves nutrients, prevents oxidation, and produces “angelic” eggs worthy of any celebration.
🧑🍳 EQUIPMENT
- 1.7-Qt. Sauté Saucepan with vented lid
- Mixing bowl
- Measuring cups and spoons
- French Chef’s Knife and cutting board
Pan Capacity Guide:
- 1-Qt. Saucepan → 6 eggs (12 servings)
- 1.7-Qt. Skillet → 12 eggs (24 servings)
Preparation Time: 40 minutes
Yield: 24 appetizers
🥄 INGREDIENTS
- 12 large eggs
- ½ cup sour cream or mayonnaise or a mix of both
- ½ tsp Dijon mustard
- 6 green olives, minced (optional)
- ¼ tsp freshly ground black pepper
- ¼ tsp Crystal hot pepper sauce
- 1 Tbsp fresh parsley, chopped
- ½ stalk celery, finely minced
- ¼ tsp sweet paprika
Halloween Tip: Top with black olives trimmed like spiders for a festive touch.
🔥 DIRECTIONS
1. Cook the Eggs (Waterless Method)
Place uncooked eggs in the pan. Add 1 teaspoon filtered water per egg.
Cover with vented lid. Open the Ultra-Temp Control and Whistle Vent.
Cook over medium heat (275°F / 135°C) until the Whistle Sounds.
For Soft-Cooked Eggs:
Close the vent, reduce heat to low (175°F / 80°C), and cook exactly 7 minutes. Serve immediately.
For Hard-Cooked Eggs (for this recipe):
Close the vent, reduce heat to low (175°F / 80°C), and cook exactly 15 minutes.
Cooling:
Fill the pan with water and ice cubes. Let eggs rest in the icy bath for 10–15 minutes before peeling.
Peeling Tip:
Crack the wide end first and peel under running water for best results.
🍽️ PREPARE THE FILLING
Slice eggs lengthwise. Remove yolks and place them in a bowl.
Mash and blend in sour cream/mayo, mustard, olives, pepper, hot sauce, parsley, and celery until smooth.
Spoon or pipe the mixture back into the egg white halves.
Sprinkle with paprika and chill before serving.
Optional: Garnish with olive “spiders” for Halloween fun.