How To Make One Deviled Egg
The devil is in the details for making a deviled egg for one. Pun intended. Hard-cooking a single egg requires a lot more finesse than hard-cooking a dozen does. Add to that a challenge to use the microwave so that even the dorm- or office-bound can throw themselves a party for one. The tiniest details make a huge difference.
A Deviled Egg All Your Own
We often think of deviled eggs as party fare — food for holidays and celebrations. A dozen pretty regularly appear at family gatherings, but what about the times you want to celebrate yourself? Maybe you’ve got a single hard-cooked egg languishing about in the fridge and you don’t want to eat it plain.
The single deviled egg is a satisfying solution. If you already have some hard-cooked eggs in the fridge, feel free to use this recipe strictly for the filling. Below is a basic ratio for a classic deviled egg, which means there’s plenty of opportunity to go wild with additions. Pickle relish, minced shallot, capers, even pimentos are all welcome on your own personal deviled egg.
Let’s Boil an Egg in the Microwave
Admittedly there are dozens of ways to perfectly hard-boil an egg. Kitchn alone has a half-dozen different ways to accomplish this essential culinary task. Bringing a pot of water to a full boil, a pressure cooker to full pressure, or even heating up the whole oven for a single egg feels pretty wasteful, not to mention time consuming. Instead we’re microwaving the egg.
You Need a Pin Prick
An egg heated in the microwave cooks from the inside out, which will result in quite a bit of pressure building up inside the egg’s shell. When the pressure inside the egg becomes too great, the egg will simply burst. This is both annoying (who wants to clean exploded egg out of their microwave?) and a bit dangerous. To avoid this egg explosion, simply puncture the egg’s shell before hard-boiling it in the microwave. The small hole allows pressure to escape while the egg cooks.
Get a Recipe: How To Make Deviled Eggs
How To Make One Deviled Egg
- 1 tablespoon
- 1 teaspoon
Smoked paprika, to garnish (optional)
Small microwave-safe bowl
Clean safety pin or thumbtack
Fork and spoon
Heat the water: Microwave 1 cup of water in a small, microwave-safe bowl for 3 minutes.
Prepare the egg: While the water microwaves, prick the bottom (wider end) of the egg with a safety pin or thumbtack (to prevent the egg from exploding in the microwave).
Microwave the egg: Place the egg in the bowl of hot water. Add more water if needed to completely cover the egg. Cover the bowl with a plate and microwave at 50 percent power for 4 minutes. Leave the egg in the hot water in the microwave for 2 minutes after the microwave stops.
Cool and peel the egg: Carefully remove the bowl of water from the microwave. Drain and run the egg under cool running water. Crack and peel the egg.
Mix and fill: Cut the egg in half lengthwise, from top to bottom. Remove the yolk to a small bowl and mash with a fork. Add the mayonnaise, mustard, salt, and pepper and mix with the fork until smooth. Use a spoon to transfer the filling to the cup of each egg white. Sprinkle with smoked paprika, if using.