It’s almost New Year’s and parties are on your schedule so take the longtime favorite crowd pleaser deviled egg. Wylie Growl ‘s final student guest chef, Wylie junior Ethan Hill, shares his family’s recipe for his favorite holiday appetizer. Plus, tips for getting the perfectly peeled egg.
Began culinary art class: 2021
Why did you select the recipe you prepared? I’ve always loved eating deviled eggs and remember going out to collect the eggs from the chicken coop at my grandmother’s house when visiting on the holidays.
Tell me a little bit about your interest in cooking. I’ve enjoyed cooking since I was about 5 years old and started helping my mom and grandmother make Thanksgiving dinner. I was somewhat clumsy so while my cousins were out playing football, I was helping prepare the meal. I plan to major in agricultural engineering in college, but I may minor in culinary arts…maybe have my own restaurant.
What have you learned from being in culinary classes? I’ve learned all the safety guidelines and how to safely use knives like cutting with precision and being good at it. I’ve learned different ways to make delicious food and doing it correctly. While being precise with your skills is important, I think with cooking there is room for creativity. You can come up with your own stuff and not base what you are cooking off a recipe. Creativity is your world.
Deviled Eggs, Family Recipe by Ethan Hill
- dozen large eggs
- 1 tbsp of yellow mustard
- 1/3 cup of mayonnaise
- 1 tbsp dill pickle relish, chopped small
- ¼ tsp kosher salt
- ¼ tsp black pepper
- Paprika to taste
Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Cook the eggs, covered, for 12 minutes. (See tips below for cooling/peeling). Once the hard-boiled eggs have been peeled, cut in half running knife horizontally. Then remove the egg yolk and mash with a fork in a small bowl. Now, combine mashed egg yolks and ingredients #2-6 and blend until smooth. Carefully spoon 1 to 1 ½ teaspoons of filling into the pitted area on each halved egg white and then sprinkle paprika to taste.
Need Help Peeling Your Eggs? Wylie Culinary Arts teacher Sara Blakely shares tips for peeling your best hard-boiled egg.
- Prep a bowl of ice water; eggs will soak for 2-3 minutes AFTER they finish cooking.
- Start them in boiling water rather than cold and bring it to a boil.
- Add 1 tsp of baking soda to water used to boil eggs.
- Add Vinegar to the boiling water.
- Use slightly older eggs. (Store bought is better than fresh)
- Start peeling at the large end; there is an air pocket there.
- Roll the egg between your hands or gently on the counter to break the shell into small pieces.
- Hold them under cold running water while peeling OR peel the egg under water in a bowl.
- Slide a teaspoon between the shell and egg.
Fun Facts: Who knew deviled eggs…
- originated in Ancient Rome
- got their name from the term “deviled” is a culinary arts term for the process of adding spices to a mixture
- appeared in cookbooks across the United States in the mid-19th Century
Photos by K. Johnson and S. Blakely