The key to making hard boiled eggs is to not over boil. If the eggs are too hot for too long you will get that greenish-grayish ring around the yolk. Here is a simple recipe to get perfect hard boiled eggs every time.
here’s what you need:
eggs (use eggs that are at least 3 days old.. if they are really fresh they don’t turn out as good)
1 tsp. Kosher salt
water
Fill a pot with COLD water. Add eggs (making sure there is just a single layer on the bottom of the pot) and salt. Bring water to a boil. Once water is boiling, reduce heat to medium and boil for about 3-5 minutes (no longer than 5 minutes). Cover pot and remove from heat. Let sit another 10-12 minutes. Strain water from pot and run COLD water over the eggs until the eggs are cool to the touch. Strain excess water from eggs and peel OR refrigerate for up to 3-4 days.
Now that you know how to make hard boiled eggs, deviled eggs will be a snap. If you want to be creative or add different flavors, try adding a little hot sauce, curry, or relish.
Ingredients
- 6 hard boiled eggs
- 2 Tbsp. Mayo
- 1 1/2 tsp. mustard
- pinch of sugar
- 1/2 tsp. white vinegar
- salt and pepper to taste
- paprika
Instructions
- Peel eggs and cut in half lengthwise. Remove and mash yolks with mayo, mustard, sugar, vinegar, salt and pepper. Scoop a little of the mixture and stuff inside egg whites (if you want to be fancy you can put the mashed up yolks in a plastic bag, snip off the end and pipe the yolks into the egg white... or if you want to be really fancy you can use a cake decorating bag and put on a large star-tip). Sprinkle with paprika and serve!
Cool. I've always wanted to know how to make perfect boiled eggs – and a good recipe for deviled eggs makes it even better! Thanks!
I haven't made deviled eggs for a long time, but I heard about a trick recently that I thought I'd share. Before cooking the eggs, turn the egg carton on its side (with the eggs in it) for a day or two. If you put rubber bands on it you won't chance it coming apart. Apparently, this centers the yolk so there is adequate white on all sides and the whites won't tear removing the yolk or adding the "devil" fill.