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How to Boil Eggs and Make Deviled Eggs
Everyone has their own way to boil eggs: some boil them the entire time, some boil them a few minutes then cover them for a certain amount of time, or one recipe even suggested baking them in the oven in a muffin tin. I prefer to boil the eggs the entire time because I feel like I have more control over the cooking process.
Fill a large cooking pot with enough water that will cover the eggs with water. Heat the water on High until it comes to a gentle boil. The amount of eggs you want to cook will determine the size of the pan and amount of water, but the time and temperature remain the sam
Choosing the Right Cooking Pot
Amount of Water
Large soup pot
Fill to cover eggs
Use a slotted spoon to lower the eggs gently into the boiling water. If you drop the eggs into the hot water using your fingers, the eggs can crack, causing the egg white to leak out in strands and the boiled eggs will not be smooth when peeled.
Temperature and Timing
The key to making foolproof hard boiled eggs is controlling the temperature and timing. Once the water begins to boil the temperature will continue to rise if the heat source is turned up to high. If you don't adjust the temperature the water will get too hot and the eggs will boil too hard, bouncing around in the boiling water, which cracks the shells. Once you see bubbles rising steadily from the bottom of the pan, it is safe to turn the heat source down by adjusting the gas flame or electric burner. Turn it down slowly, adjusting the temperature until the water has gentle but steady bubbles coming from the bottom of the pan.
Boiling Water for Eggs
Set a timer and boil the eggs for 15 minutes.
When the timer goes off, pour out the hot water and rinse the eggs in cold water for a few minutes, until you are able to handle the hot eggs. Peel the eggs while they are still warm. The shell is much easier to remove when the eggs are warm. If you boil the eggs ahead of time and refrigerate them, the shell is much more difficult to remove, and your egg whites will be torn and unattractive.
Slice the eggs in half lengthwise.
Using the tip of a small spoon, gently pry the yellow yolk out of the egg white half as you slightly squeeze the white. Repeat this for all the egg halves, putting the yolks in a medium size mixing bowl.
Mash the dry yellow yolks with a fork until they are fine and powdery, and all the lumps are gone. It is easier to get a fine texture to the egg yolks if you mash them before adding other ingredients.
Next, add 1 teaspoon of prepared yellow mustard, 1 tablespoon of mayonnaise and 2 teaspoons of pickle relish (sweet or dill). Season with salt, pepper and a few shakes of ground cayenne pepper. If you prefer them spicier, give a few more shakes of cayenne.
Cut the tip off the bottom corner of a quart size freezer bag and fill the bag with the seasoned yellow yolk mixture. Squeeze the bag with the yolk mixture, swirling the yolk into the egg white halves until it is all used.
Sprinkle the egg halves while they are still on your work surface, with a light dusting of paprika to give them color.
Place the eggs on a serving dish. Cover and refrigerate until ready to serve.
Deviled eggs are great at Easter time, since there is an abundance of eggs. They are also a good appetizer because they are full of protein, so they help balance alcoholic drinks. You can spice them up even more by adding chopped jalapeño to the yolk mixture instead of pickle relish, or add a few splashes of Tabasco instead of paprika. They make a great addition to picnics as they can be prepared ahead of time and kept cold wrapped in plastic wrap.