Deviled Eggs

Ingredients

• 12 eggs

Directions

1. Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.

Makes perfect hard boiled eggs. If you plan on using the eggs immediately after cooling you can tap them with a spoon to slightly crack the shells before placing them in the cold water. The shells will peel off like butter in about an hour letting you skip the refrigerator step. This recipe produces gorgeous firm eggs with brilliant yellow yolks and deviled eggs have never looked better! Thanks for sharing!

if you use older eggs, they will peel easier. Fresher eggs are always harder to peel. So, don't blame the recipe if your eggs don't peel well. Next time just use them closer to the expiration date and they'll peel easier. One tip that I've heard that might help, though, is adding a teaspoon of salt to the cooking water right after taking them off the heat. The salt doesn't actually make the egg inside salty, it just loosens the shell to make peeling easier.

If you are making deviled eggs, or a dish where it is important the yolk be centered...try this trick...while the eggs are still in the carton, place a rubberband or two around the carton and place in refrigerator on its side. Leave on side overnight prior to cooking and you will have perfectly centered yolks every time!

Another Version:

Deviled Eggs

Ingredients

• 6 hard-cooked eggs
• 2 tablespoons mayonnaise
• 1 teaspoon sugar
• 1 teaspoon white vinegar
• 1 teaspoon prepared mustard
• 1/2 teaspoon salt
• Paprika

Or This:

• 8 eggs
• 1/3 cup mayonnaise
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cream-style horseradish sauce
• 1 drop hot pepper sauce, or to taste
• salt and pepper to taste
• 1 teaspoon dried parsley flakes, for garnish
• 1 teaspoon paprika, for garnish

Or This:
• 12 hard-cooked eggs
• 1/4 cup mayonnaise
• 3 tablespoons chili sauce
• 1 teaspoon prepared mustard
• 1/4 teaspoon hot pepper sauce
• Paprika

Try Several until you find the one you like:

• 6 eggs
• 1/4 cup mayonnaise
• 1 tablespoon stone-ground mustard, or to taste
• 1 teaspoon curry powder
• 1/2 teaspoon dried parsley
• 1 tablespoon sweet pickle relish
• 1/4 teaspoon ground black pepper
• paprika for garnish (optional

Two More:
• 6 eggs
• 1/2 teaspoon paprika
• 2 tablespoons mayonnaise
• 1/2 teaspoon mustard powder

Last One:

• 12 eggs
• 1/3 cup Ranch-style salad dressing
• 1/2 (8 ounce) package cream cheese, softened
• 1/2 cup chopped onion
• 1 dill pickle, finely chopped