Originally Posted by Brandonspade
Thought I would get some advice on how to make some simple but good deviled eggs for the upcoming holiday.
1. The eggs should be hardboiled...how long? I always seem to overcook them which makes it hard to peel and doesn't seem to taste right. Any suggestions on how to fix this would be great. (looking to make at least 2 dozen)
2. I know to scoop out the cooked yolk and add mayo but what other ingredients are added to finish the filling? (Btw, I like my deviled eggs somewhat sweet). Would relish accomplish this? I've heard mustard works well as well as paprika sprinkled on top.
My main concern is boiling the eggs the correct way and making sure the filling is somewhat sweet. FWIW this is the first time for me making deviled eggs. My family and I love them but only eat them during the holidays with family. Any advice or tips to make this easy and appetizing as possible would be great. Please forgive my lack of knowledge on making this (simple) dish. Figured this would be the right place to ask tbh. Tyvm
Originally Posted by Udummy
1. Put eggs in pot of cold water
2. Bring to a boil over high heat
3. When it starts to boil. Boil for 1 min
4. Remove from heat and cover. Let sit for 12 mins
5. Empty pot, fill with cold water to stop cooking process
Thats the way I always do it. It works good. I found it awhile back with the google. I always put mustard in with the yolks. Pro tip: Hard boil extra egg to crumble into the yolks so there is no shortage on filling.
Putting the eggs in before boiling leads to inconsistent results in my experience. The variables like the heat of the stove, volume of water, etc will affect how quickly the eggs get cooked and results will be slightly different every time.
To get consistency, I first get (too much) water boiling in a wide bottomed pot. Enough water that dropping the eggs in won't lower the temp too much.
Once the water is boiling I use a tablespoon to gently lower each egg to the bottom of the pot, and cook for 10 minutes. This gets me a hard yellow yolk that's great for egg salad or deviled eggs. Very seldom do I have an egg crack in the pot with this method, maybe 1 in 20.
At sea level, it will be a little less time, and at high elevation it will be a bit more. Water boils at different temperatures depending on your altitude. This will take a bit of experimentation to figure out for where you live, but once you figure it out for your altitude you're set for life.
After they're done boiling, I flush the pot with cold water several times, then drop the eggs into an ice water bath to stop cooking and make them easier to peel.
Perfect, variance-free hard boiled eggs every time.