We love deviled eggs, but really HATE the tedium of peeling the suckers. I also used to hate cooking the eggs, then peeling them and discovering I’d over done it a bit and the yolks were tinged with green. Ick.
Well, if you’re like me, this is your lucky post! This method of cooking the eggs guarantees perfectly hard cooked eggs with nicely bright yolks, and then there’s this swanky – and wicked simple – new (to me anyway) way to peel the buggers with little fuss and next to no muss.
Arrange as many eggs as you like in a pan large enough to accommodate them, then add cold water to cover the eggs by one inch.
Heat the water over high heat JUST TO BOILING, then remove the pan from the heat, cover, and let the eggs sit in the hot water for 12 minutes for large eggs. Medium eggs should sit for nine minutes, extra large eggs 15 minutes.
Immediately remove the eggs from the hot water and cool under cold running water.
To peel the eggs, set them aside to cool completely, then simply place an egg in a glass with water, cover the glass with the palm of your hand and give it a good shaking. You should be able to easily remove the cracked shell. By the way, here’s a post with a handy you-tube video showing it in action.
I really was just looking to test this peeling method for myself before writing about it (it really does work!), so just made two eggs, which I turned into deviled by adding a bit of mayonnaise, a dab of pickle relish, and some dry mustard to the yolks, then mashing it all together and refilling the egg bases.
A sprinkling of paprika on top, and BAM! (to quote Emeril), you have yourself some tasty deviled egg treats, which I will most certainly be making more often now.