If you have ever been to a potluck, you know that devilled eggs are the star of the show!
They are usually cleaned out well before the last person makes it through the line.
And the person who brought them? Well, they practically get hero status!
Devilled eggs seem to have a reputation for being a tough appetizer to make, but if you know how to peel the eggs with ease you’re set!
The trick is to cook the eggs correctly.
This is KEY!
If you don’t cook them correctly, you will wind up with shells that don’t want to peel off or over-cooked, rubbery eggs that have green yolks.
It has taken me many batches of practice to get this part down, so here are my secrets to perfect devilled eggs!
I grew up believing that boiled eggs need to be started in cold water and brought to a boil.
Not only does this take longer, but the eggs also are difficult to peel with this method.
Pro tip #1: place the eggs in a large pot with HOT water.
Salt the water and bring it to a boil, then reduce heat to a simmer.
Pro tip #2: simmer for exactly 12 minutes!
I have tried different cook times to find that perfect balance of being fully cooked through to the yolk without getting that weird green tinge.
If you are hosting a Saint Patrick’s day event, green yolks may be a hit – otherwise it just looks gross.
Pro tip #3: IMMEDIATELY scoop the eggs out and plunge them into an ice bath.
This stops the cooking process and is the key for eggs that are easy to peel.
Allow them to cool fully in the ice bath before peeling.
Pro tip #4: peel the eggs under cold, running water.
Gently crack the egg on the counter (you don’t want to make the shells puncture the egg) so the shell is shattered on all sides.
Peeling the egg under running water helps pull the shell away from the egg.
Plus, you were going to have to rinse the egg anyway to make sure there are no surprise crunches when eating them.
So basically you are getting two birds with one stone… or should I say eggs..?
I find it easiest to start peeling at the rounded end of the egg rather than the pointed part.
Once the eggs are all peeled, cut them in half and carefully remove the yolk.
Pro tip #5: place the egg yolks directly into a ziplock plastic bag.
This makes for less dishes, which is ALWAYS a win in my books!
Add the Miracle Whip, mustard, salt, and a splash of pickle juice (not too much though, you don’t want the yolk mixture to be runny).
For you loyal Hellman’s Mayonnaise supporters out there, go ahead and ditch the Miracle Whip for your Hellmans.
Zip the bag shut and mix the ingredients together with your hands until you have an even mixture with a creamy consistency.
Snip a small hole in one corner of the bag and squeeze the mixture into the egg whites.
Sprinkle with paprika and chill.
Enjoy being the hero who brought the rare delicacy to your next gathering!
Pro tip #6: Egg freshness
I know many people believe that older eggs are easier to peel, which may be true.
However, I would rather use the freshest eggs because the yolk color is so much better and – more importantly – are centred in the egg!
Older eggs tend to have the yolk more to the rounded end of the egg, which gives you a very thin egg white on that edge to hold the yolk mixture.
If you want the very best yolks, go with free-range eggs.
The difference in color is amazing!
Plus, free-range eggs are packed with nutrients.
6 large eggs
1/3 cup Miracle Whip
1 tablespoon mustard
1/2 teaspoon pickle juice
1/4 teaspoon salt
Add eggs to large pot with hot water.
Bring to boil, then reduce heat to a simmer for 12 minutes.
Immediately remove from heat and place eggs in an ice bath.
Allow to cool fully, then peel under running water.
Cut in half and remove yolks.
Combine yolk, Miracle Whip, mustard, pickle juice, and salt and mix until creamy.
Use a plastic bag to squeeze the yolk mix into the egg whites.
Sprinkle with paprika.
Chill fully, then serve!
Makes 12 devilled eggs
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