We eat a lot of boiled eggs in our house, and just this last year my kids have developed an obsession with deviled eggs. I made a batch of 12 deviled eggs (6 whole eggs) and I turned around and, seriously, they were GONE. I couldn’t believe it as my 3 boys (including my husband) sat there with a smile like, “What? I only had, like, one…” mmhmm.
If you’ve been frustrated with making deviled eggs or want to know how to get the shells off of boiled eggs effortlessly, then read this recipe!
Perfect Boiled Eggs
AKA: How to Avoid Green Yolks and Easily Peel Shells like a Boss
Step 1: Place as many eggs as you want in a saucepan and fill with water.
2: Bring to a boil, then reduce heat to a simmer. Set a timer for 15 min.
3: Green Yolks come from overcooking, so don’t do it! Now drain the water – being careful to not crack the eggs and let them cool for about 5-10 min.
4. Eggs should still be really warm, but cool enough to handle. Take one egg and crack it GENTLY all around by rolling it on a hard surface. (If you hit it too hard it will break the delicate egg white underneath.)
5. Under COLD running water, gently peel the shell off and slide your thumb underneath. Use your thumb to slide under the shell, working your way around the egg until the entire shell is gone.
WHY it Works: When cold water hits the outer shell of the egg, it causes the outer membrane to easily separate from the warm egg.
THE Classic Deviled Egg Recipe
This is the basic deviled egg recipe my kids love! You can add relish or bacon or hot sauce or other fun things to the yolks, but this is just the baseline “master” recipe to go from. Have fun!
Tip: Avoid messy looking eggs or even worse, WATERY EGGS. I can’t tell you how many times I’ve seen people bring deviled eggs to get-togethers that are sitting in pools of water… I may sound like a food snob, but there is just something about eggs sitting water that is gross! Am I the only one? Deviled eggs are one food where craftsmanship matters.
6-12 Hard boiled eggs, cut in half and de-yolked
1/4 cup REAL Mayonnaise (try Greek Yogurt for a healthier version)
1 tsp dijon mustard
1 tsp white vinegar
1 TBS honey/agave
Slice each egg and de-yolk, putting the yolks in a medium bowl. Wash each egg white and place face down on a napkin as in the photo above.
While those are drying, mix up the filling. Put the rest of the ingredients in the bowl and using a hand mixer (or even a small food processor), blend until smooth. Do a little taste test and add spices as necessary. For 12 eggs you may need more mayonnaise. I usually start with 1/4 cup and add as necessary. You want the filling to be thick, yet smooth.
Transfer yolk mixture to a plastic baggy and cut the end off. Yep, same thing with icing a cupcake! Now turn the egg whites right side up and place them in the dish. Now, fill each one with yolk mixture and sprinkle lightly with smoked paprika.
That’s it!! Enjoy!