I’m making deviled eggs this morning for tomorrow’s Easter meal. We have our own farm eggs so they are fresh and can be so hard to peel! But we’ve discovered the trick to peeling them cleanly. Before you put the eggs in the pot to boil, give them a light tap on the counter top to barely crack them. Fill the pot to completely cover the eggs with water. Only put enough eggs that can fit in the pot in one layer. If the eggs are allowed to float freely in the water, this will help keep the yolk centered in the white. Bring to a boil and boil gently for 10-15 min. Don’t allow it to boil so hard the eggs rattle in the pot. Too much bouncing around causes the eggs to leak out of the shells where it was cracked. Cool the eggs under cold running water. Peel.
My recipe for deviled eggs is very simple but delicious.
- 1 dozen eggs, boiled and peeled
- 2 Tbsp minced onion
- 4 heaping Tbsp. mayonnaise
- 1/8 tsp salt
- dash of seasoned pepper
Cut the eggs in half. Remove yolk to a bowl. Set whites on a plate, cut side up. Mash the yolks with a fork and mix in other ingredients. Spoon mixture into egg white half. Or you can pipe it in, for a fancier look. Sprinkle with paprika.
Happy Easter, everyone!