Okay, maybe I’m exaggerating. Four tips does not an ultimate guide make. It got your attention though, right? Nevertheless, there are some special considerations that need to be made when purchasing eggs to make your deviled eggs. Since eggs are the main component of deviled eggs, you want to get this right.
Without any further ado, here is the “ultimate” shopping guide for purchasing eggs to make the best deviled eggs.
Choose AA eggs.
For deviled eggs, buy clean, uncracked, Grade AA eggs that are stored in refrigerated food cases. Grade refers to the physical quality of the egg at packing time. There is no difference in nutritional value among the grades, only slight differences in the yolk firmness and thickness of the white. Grade AA eggs will give you a firmer white which is definitely helpful for deviled eggs.
Buy large eggs.
I bought large eggs to test and develop most of my deviled eggs recipes because those are the most plentiful in the grocery store. No other reason really. To make life easier for yourself, so that you don’t have the hassle of tweaking the recipe, go ahead and buy large eggs. Some recipes have an exception. I’ll try to remember to give you a heads up when the recipe requires a different size egg. However, if cholesterol is a concern, then you may want to go with small or medium eggs. You can adjust the amounts of the other ingredients to taste.
Buy white eggs.
Nutritionally, brown eggs are the same as white eggs, although they are often more expensive. The color of the shell is determined by the breed of the hen. I don’t know why you would want to buy brown eggs when the white ones are just as good. Plus you are going to be peeling the egg (unless you decide to serve them in egg cups, which I hope you do sometimes. They’re so cute!). Your guests won’t know what color egg you bought anyhow. Therefore, choose white eggs to save yourself some money.
Buy older eggs.
Usually fresh is better, but in this case it’s not. Since you’re going to be hard boiling and peeling your eggs, you should know that “Old” eggs are easier to peel after cooking. In the supermarket, look for eggs that have have reached or nearly reached the sell by date. Then, if time permits, let your eggs sit in the refrigerator for about a week or so before making your deviled eggs.