Hard Boiled & Deviled Eggs

This hard boiled egg technique is a combination of advice from Alton Brown, Julia Childs, and – of course – from Mom. When it comes to deviled eggs, however, technique isn’t as important as personal preference!

eggs
mustard
mayonnaise
salt
paprika
optional: some strange people add pickle juice or chopped pickles…but deviled eggs with either of these ingredients would never show their face in the Peterson household!

“Perfect” Hard Boiled Eggs

A day or two before boiling your eggs, wrap a rubber band around the carton to hold it closed and tip it on its side in the fridge. This will help the yolks to be centered when you boil the eggs. When you’re ready to start, prick each egg with a large pin or needle to the depth of ¼“ in the center of the large end. Place eggs in a pan and cover with cold water to 1” above eggs. Set over medium high heat and bring just to a boil. Remove from heat, cover pan, and allow to sit exactly 17 minutes. When time is up, transfer eggs to iced water in a large bowl or the sink. Let them chill for about 5 minutes, then crack and peel in water (gently tapping against the side of the bowl or sink all around the egg). Peel starting at large end. Peeled eggs maybe kept up to 3 days in cold water in the fridge.

Deviled Eggs

Carefully slice eggs down the center and set yolks aside, placing whites on a serving dish or platter. When all eggs are separated, mix mustard, mayonnaise, and salt in with the yolks, according to your taste. Place mixture in a zip-top or piping bag and squeeze into empty “bowls” of egg whites. Sprinkle paprika over the top for a pretty finish.

Time to make: 30 min

Source: Alton Brown, Julia Childs, Pamela Peterson, Kathy Hoffman

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Published in: on January 5, 2010 at 7:45 pm  Leave a Comment  
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