Every time I’ve made deviled eggs, it’s been with older eggs, which naturally peel better.
When just boiling eggs, I’ve found that a little bit of water getting in them will make the eggs peel easily. I’ve been told that adding salt and vinegar to the water makes them peel easier, but I’m not sure I notice a difference.
Sometimes I mash my boiled eggs with mayonnaise instead of butter to make mashed deviled eggs. That’s the only ingredient we ever use. Just get the good tasting stuff. (Maybe add paprika if you happen to have it.)
For me, it’s just easier, or at least seems like it’s a heck of a lot faster and easier to just take the bag and go over each egg in succession rather than spoon - egg - spoon - egg - spoon - egg. There’s certainly not anything fancy about piping it from a ziplock bag, that’s for sure. It’s convenience.
I made devilled eggs on the weekend because it was Easter and my Ukrainian Baba used to make them for us every year and I miss her. Like her, I also made homemade horseradish with beet to spoon on top. Boyfriend thought that was weird, but pretty tasty. I had no idea that was not commonly done.
I made eight eggs, we shared them and I was thinking I should have done the whole dozen, we would have eaten them all.
I just saw a video on Facebook about peeling HBE. After the eggs are cooled and drained, add a small amount of water to the pot, then drizzle a bit of vegetable oil over them, then a bit more water. Put the lid on the pot and shake it vigorously. The shells supposedly slide right off. You may have to do the shaking bit a second time.
Has anybody tried this method? Worth a shot, I guess.
Chefguy, I promise, just steam them. Steamed eggs peel so easily it’s like magic. Pressure cook for three minutes, release the pressure quickly, and drop the basket in cold water.
And if you don’t have a pressure cooker, just put an inch of water or so in a pot, lay down a steamer tray, and as soon as it starts to boil, put in your eggs straight from the fridge, cover, cook 12 minutes. When done, put in ice cold water to rapidly cool. Easy-to-peel and foolproof eggs, perfect yolks, no green/gray ring or chalkiness. I even have a pressure cooker, but I just do them this way, though i may try them in the pressure cooker to see how it compares. Do you just add water and put the eggs on a steam tray, I assume? High pressure, 3 min, rapid release after that?
I guess I’m just lucky because I don’t have these problems peeling eggs. I crack them all over, roll them between my hands, and the peel comes right off in running water. Sure, once in a while I get a sticky one, but it’s rare. I like the steaming idea though, sounds like less chance of them cracking while cooking.
Just like that. One cup of water in the bottom, eggs in a steamer basket above. I go through a lot of hard cooked eggs, so I make a dozen at a time in a steamer basket. I set the egg carton on its side for couple days before steaming them to center the yolks. Presentation is important.
The Claiborne recipe is one reason I love the NYT classic book. Then there’s a “soul” recipe with dressing half mayo & half sour cream, plus radishes & dill seeds. I grew up with potato salad including boiled eggs & never liked it. Ditto tuna salad with boiled eggs. So finding these other recipes was a revelation.
Still, no problem with egg salad or deviled eggs. Yes, the devilish things are on hip appetizer menus all over town. How about crowning each one with a fried oyster?