Perfect Hard-boiled eggs

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Easter in the kitchen can be a devilish time; specifically when it comes to eggs!

Here is an easy, no fail, recipe for hard boiling your eggs and a bonus deviled egg recipe (not just for Easter, you know.)

Perfect Hard-boiled Eggs
Serves 6
Perfect hard-boiled eggs everytime. Easy to peel!
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Ingredients
  1. 6 fresh eggs
  2. Water
  3. Saucepan
Instructions
  1. Line eggs in a saucepan; only enough for a single layer.
  2. Cover so water is 1 ½” above the eggs.
  3. Bring to boil on high heat, then cover and turn heat to low for 1 minute.
  4. Remove from heat and let rest for 14 minutes (yes, fourteen.)
  5. Drain hot water from eggs and rinse continually under cold water for at least a minute as you crack the eggs against the side of the pan.
  6. If using immediately, begin to gently peel the cracked eggs under cold running water.
  7. Dry on a clean towel or paper towel.
  8. They are now ready to eat or store in your refrigerator for everyday use.
Notes
  1. If you are not using them within 24 hours you may leave them unshelled in the refrigerator and peel as needed.
Mpossibly Good http://mpossiblygood.com/

Now you are ready to make devilied eggs; just look at these yolks!

Creamy canary goodness.

Traditional Deviled Eggs
Serves 12
A classic deviled egg recipe for everday.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 6 hard-boiled eggs
  2. 1/3 C mayonnaise
  3. 1 tsp white vinegar
  4. 1 tsp yellow or Dijon mustard
  5. Salt and pepper to taste
  6. Paprika for garnish (smoked or regular)
Instructions
  1. Slice eggs lengthwise down the center.
  2. Separate yolks into medium bowl and set whites on a platter. (You may want to take a tiny slice off the bottom of each so they rest on the plate without tipping.)
  3. Add all ingredients to the yolks and mash with fork until well blended and smooth. (You may also do this in a food processor.)
  4. Carefully fill a piping bag with filling (a plastic zip style storage bag will work in you don’t have a piping bag.)
  5. Snip off the tip to make at least a 3/8” opening.
  6. Pipe filling into the well of each egg white so they are slightly mounded.
  7. Lightly sprinkle with paprika and serve.
Notes
  1. Note: If you are not going to serve immediately. Wrap the piping bag in plastic wrap (don’t snip the end yet and twist and fold the top down before wrapping) and refrigerate along with the covered whites until ready to eat and finish at that time.
Variations
  1. Sprinkle tops with chives or scallions. You can also fold chopped chives into the mix.
  2. Add additional spices to the yolks to modify flavor as desired (curry, latin, etc.)
Mpossibly Good http://mpossiblygood.com/

Enjoy and have a blessed Easter.

2017-04-14T18:25:47+00:00

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