Hard Boiled / Deviled Eggs

I was asked to put hard boiled eggs on the blog which, as easy as they are, I completely understood! I have fussed around with hard boiled eggs for years. I have tried boiling the water, taking them off the stove and letting them sit for 11 minutes, I have added vinegar and baking soda - you name it, I had tried it. In the end, it was always a crap shoot whether I would get the flawless peel I needed to make a deviled egg. There is an old wives tail that if eggs don't peel sell they are too fresh.

Well, I finally found someone online who swore that this is the right method for always getting a flawless peel and I'd say she's 100% right!!! Since I've adopted this method, I've never had a fail.

INGREDIENTS

  • Eggs
  • Boiling water

Icing

SAUCE

toppings

dressing

For deviled egg filling mix the following together and spoon back into egg white:

  1. 6 egg yolks
  2. 3 tbsp of mayonnaise
  3. 1 tsp of Dijon mustard
  4. 1 tsp of apple cider vinegar
  5. Season with salt and pepper
  6. Sprinkle with paprika

As always - taste it and tweak to your liking!!!

INSTRUCTIONS

  1. Bring enough water to a boil to cover the eggs.
  2. Once the water is boiling, gently lower the eggs into the water.
  3. Set your burner to keep the water on a slow boil.
  4. Boil for 14 minutes.
  5. Rinse the eggs in cold water until cool enough to handle.
  6. Peel away!

TIPS & HINTS

Be gentle lowering the eggs into the boiling water - I often use a large spoon and do it two at a time. Typically, I only get egg white "leakage" from the shell if there is a crack in the egg.