Four ways to peel a hard boiled egg.
- Cooling the eggs completely before attempting to peel them,
- Using the curvature of a spoon to peel the eggs with ease,
- Gently rolling and smashing the egg shell completely before peeling it away
- Lastly running cold water over the egg to help separate the egg shell from the egg white while your peeling it,
Serves 12 (12 egg halves)
Ingredients
- 6 eggs
- 3 tablespoons good mayonnaise
- 2 ½ teaspoons champagne vinegar
- ½ teaspoon country Dijon mustard
- 12 baby basil leaves
- ½ teaspoon chili powder or paprika
- Salt and pepper to taste
Directions
- Add 6 eggs to cold water in a large pot. The water should cover the eggs completely.
- Bring the eggs to a simmer, which should take about 5 minutes.
- Simmer the eggs for 10 minutes.
- Then remove the eggs from the water and allow them to cool.
- Peel the eggs using your favorite technique or try mine, which is peeling under cold running water.
- When all of the eggs are peeled, cut them in half.
- Add all of the yolks into a mixing bowl and add the champagne vinegar, mayonnaise, Dijon mustard, salt and pepper to the egg yolks.
- Whip the egg yolks with a whisk and season them with salt and pepper.
- Add the egg yolk mixture to a piping bag or a Ziplock bag.
- Cut the end of the bag and pipe the yolk into the egg white hole.
- Garnish the egg with the basil leaf and make sure to cover any unsightly areas of the white with the leaf.
- Lightly sprinkle the chili powder over the eggs.
- Serve.
*Here is one more trick to keeping clean up easy. Place a paper towel in the sink and peel the shells into or onto the paper towel.
Deviled eggs
Course: Appetizer, Breakfast, Lunch, Sides
Cuisine: American
Servings: 4
