How To Make Perfect Deviled Egg
How To Peel Hard-Cooked (Boiled) Eggs Easily

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Photo from Kraft Foods

Favorite Deviled Egg Recipes:

Stuffed "Deviled" Eggs with Caviar

Deviled Eggs with Goat Cheese, Scallions and Dill

Deviled Eggs with Truffles

Stuffed "Deviled" Lemony Eggs

Uptown Deviled Eggs
 

Hints and Tips:

Lighten this dish up by using either fat-free mayonnaise or reduced-fat mayonnaise.

Place filling in a sealable plastic bag. Cut off tip from bottom corner and squeeze filling into egg halves. When finished, throw away the bag. No mess and no fuss.

If the eggs have to be covered in plastic wrap, put toothpicks in some of the eggs to hold the wrap up.

For serving at picnics, place eggs in a plastic container, seal, and place in ice chest. You may take out of ice chest, just before serving.

 

 

How To Make Perfect Deviled Egg

Deviled eggs have their roots in ancient Roman recipes with the first published recipes for stuffed, boiled eggs were from medieval Europe. In the 17th century, this was a common way to prepare eggs. they were not called "deviled" until the 18th Century, in England.

The term "deviled" means:  (1)  A term describing food that is dark, rich, chocolate, spicily piquant or stimulating it is "deviled." Means a highly seasoned, chopped, ground, or whole mixture that is served hot or cold. Many foods, including eggs and crab, are served "deviled."  (2) The earliest use of this culinary term was typically associated with kidneys and other meats, not stuffed eggs.  (3) The term "deviled" referring to meat, fish, and cheese spreads, is somewhat different. Spiced potted meats have been popular for centuries. William Underwood introduced his famous deviled ham in 1867.

Steps to Making Deviled Eggs:

Cook eggs according to How To Boil Eggs instructions.

  • Let eggs cool and then peel. See below for easy peeling.

  • Using a sharp knife, cut eggs lengthwise in half.

  • Remove yolks and place them into a mixing bowl.

  • Using a fork, mash egg yolks together.

  • Add ingredients according to your favorite recipe.

  • Fill egg whites with the yolk mixture. You want to have the mixture heaping.

  • Arrange the filled white halves on a plate.

  • Garnish with your desired toppings.

  • Serve well chilled. NOTE: The stuffed eggs may be made 1 day in advance and kept covered and chilled.


To Correctly Cook Boiled Eggs:

Extremely fresh eggs are not recommended when making hard-boiled eggs. They are very difficult to peel. This is the best use for eggs nearing their expiration date.

To help center the yolks in the eggs, the night before the eggs are to be cooked (approximately 12 hours), store your eggs on their sides in the refrigerator. Seal the egg carton with a piece of tape and turn on its side to center the yolks. 

Bring your eggs to room temperature before cooking. The temperature of the egg at the start of the cooking process will affect the cooking time. An egg that is at room temperature at the start of the cooking process will require about 1 minute less cooking time than eggs taken directly from the refrigerator. If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap water.

Place them in a single layer in a pan with enough cold water to cover eggs completely. Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes. If boiled or cooked too long, the protein toughens or becomes rubbery and a greenish or purplish ring forms around the yolk.

Then place under running, cold water to cool quickly. This way of cooking is also known as "coddling." It does not toughen the whites as boiling does. This will also help prevent discoloration of the yolk and will also assist with the peeling process, as the cold water creates steam between the egg white and the shell which makes the shell easier to remove.

Refrigeration is necessary for hard boiled eggs if they eggs are not to be consumed within a few hours. Hard-cooked eggs in the shell can be refrigerated up to one week only.
 


 How To Peel Hard-Cooked Eggs Easily:

This is what I do:

  • I place the eggs in the pan they were cooked in and add cold water.
     

  • I then crack the eggs under water (this seems to help loosen the membrane under the shell).
     

  • Start peeling at the larger end, where the air pocket is, and remove the shell under running water to make the shelling easier. You must get a hold of the membrane under the shell when you remove the shell. Very fresh eggs are harder to peel. The fresher the eggs, the more the shell membranes cling tenaciously to the shells.