I don’t have a[I] great[/I] recipe to give you and I’m sure all the ones that have been posted are terrific. I don’t make them often so I tend to vary the ingredients just a little bit. I do like them more mustardy than mayonnaisey. I do have a egg cooking process for eggs that you can practically peel with one hand and a filling process that I [I]can[/I] share though.
[COLOR=red]1.[/COLOR] Buy your eggs 5 days in advance because fresher eggs don’t peel as well.
[COLOR=red]2.[/COLOR] I’ve read that it helps to center the yolk if you keep the eggs on their side for several hours/overnight before boiling them. I’ve tried it and it does seem to help. An alternative to this method is to center the yolk during the cooking process by gently stirring the eggs in a clockwise direction. Then, after a minute or two, reverse directions, stirring slowly, but constantly. Bring the whole thing to a boil, reduce heat to a low bubble and boil for 3 minutes, still stirring gently. Remove from heat, cover and allow to sit for 7 minutes, The result is a perfectly centered yolk.
[COLOR=red]1.[/COLOR] With a safety pin poke a hole through the fat end of the shell being careful not to go so deep that you puncture the yolk.
[COLOR=red]2.[/COLOR] Carefully place eggs in a sauce pan not too big and not too small for the job; you want your eggs to have room to sway after adding the water but not so much room that they can bounce all over the place.
[COLOR=red]2.[/COLOR] Add cold water to about 1" above your eggs.
[I]Myths or Truths I [U]don’t[/U] do: I’ve heard that a 1/2 tsp of salt will keep your eggs from cracking. And that 1 Tbsp of vinegar will keep the whites from running out if they do happen to crack. [/I]
[COLOR=red]3.[/COLOR] Bring the water to a boil.
[COLOR=red]4.[/COLOR] Reduce the heat so that the water is barely simmering so like medium low. Set your timer for 12 minutes. Another method is just to cover the pan and let it sit off the heat for 12-15 mins; I just feel better about cooking on the actual stove. While your eggs are cooking get out a bowl and put the same volume of ice in it as there are eggs; don’t skimp. Add cool/cold water and wait for the timer to go off.
[COLOR=red]5.[/COLOR] Scoop the eggs out of the water using a slotted spoon and carefully set them into the bowl of ice water. I use a spaghetti noodle spoon and can grab 3 at a time with it.
[COLOR=red]6.[/COLOR] Let the eggs sit in the ice cold water until they are completely cooled. Some say the eggs peel easier when they are still warm, but I haven’t found this to work for me.
[B]Slice:[/B] Use a very very sharp knife or what works even better is dental floss; just don’t use a flavored floss! Although awkward, slicing from the top down is the cleanest for going through the yolk, but since we’re making deviled eggs here it doesn’t matter if the yolk sticks a bit.
[B]Fill:[/B] Scoop your prepared deviled egg filling into a quart size freezer bag. Squish out as much air as you can and seal the bag. Now cut a hole about 1/4" across the tip of one of the bottom corners of the bag. Use the freezer bag like pastry bag and squeeze the mixture into your egg halves in an easy mess free manner. I suppose you could use a real pastry bag too, but I don’t have those around. If the mixture isn’t coming out very easily don’t force it or you’ll split the bag and start swearing instead make the corner hole a tad bigger.
[COLOR=red]• [/COLOR]Hard eggs will spin on a counter. Raw eggs won’t. Sometimes they get mixed up in the fridge.
[COLOR=red]•[/COLOR] Overcooking boiled eggs causes the yolk to turn green.