Deviled Eggs
Deviled Eggs are a classic side dish recipe, especially for Easter. I have been making these forever, and have learned a few simple tricks to ensure the best result every time. They’re always perfectly cooked, easily to peel, and have a fresh, vibrant filling that is easy to make and tastes amazing! First, this is how to boil eggs perfectly every time.
How Long to Boil Eggs
Here is a simple method for perfect hard boiled eggs every time:
Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a boil. Once the boil is reached, cover the pot and remove them from the heat. Let them sit for 12 minutes. Place them in a colander and rinse them under cool running water to stop the cooking process, then peel. Some sources say to place the eggs in water that is already at a rapid boil but I prefer not to rapidly boil protein of any kind. You also run the risk of cracking the eggshells this way.
How to Peel Hard Boiled Eggs
First thing’s first. Eggs that are not super fresh peel much more easily. So no matter what method you use, if your eggs are very fresh, it could still be difficult to peel them. I have tested several egg-peeling methods and found that the following method consistently works the best:
Crack the larger end of the egg on a hard surface and use your fingers to begin peeling. Slide a spoon in between the shell and the egg and rotate the egg until the shell lifts and is removed.
Fresh Egg Test:
To test if your eggs are fresh, fill a bowl of water and place an uncooked egg in it.
If it lays on the bottom on its’ side, it’s pretty fresh. If it stands up on the bottom, it’s less fresh and perfect for boiling. If it floats to the top, it’s not okay to eat.
How this method works: Eggshells are porous, which allows air to enter inside of the shell. As the egg ages, more air continuous to enter the shell, which increases its buoyancy.
How to Make Them
See recipe card below this post for ingredient quantities and full instructions. Once the eggs are hard boiled and peeled as outlined above, slice each in half lengthwise. Use a small spoon to remove the yolks and transfer them to a small bowl.
Add the vinegar to the warm egg yolks and use a fork to mash and combine. Let them cool, then incorporate the mayonnaise, mustard, garlic powder, salt, and pepper. Spoon the filling into the egg whites or transfer to a piping bag and fill each egg. Garnish with paprika and chives and chill until ready to serve.
How Long Are Deviled Eggs Good For
The USDA advises that deviled eggs are good for 4 days, but for optimum freshness, it’s best if you serve them within 2 days of making them.
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Piping Bag with Attachments– Perfect for this recipe. Deviled Egg Storage Container Deviled Egg Serving Platter (And charcuterie board!) My Favorite Chef Knife -Perfect for making clean egg slices.
