No matter how many times you've made them, I would bet you dread peeling hard-boiled eggs every, single, time. I mean... Am I right?! Even for a southerner who has made more deviled eggs in my time than I can even begin to imagine, I always dread when it's time to peel them.
Luckily, I've had enough experience doing it (my TRUFFLE DEVILED EGGS WITH CANDY BACON are a top seller with my clients) that I've picked up a few must-do tips along the way. Follow these rules on The Perfect Deviled Eggs, and you'll dread making them a little less this Easter.
- Completely submerge in water, place over high heat on the stove, bring to a roaring boil for one minute, take off the heat, cover with lid, and wait 12 minutes.
- Transfer to an ice bath to slightly cool.
- Place them back into the pot with no water and shake the pot back and forth, cracking the eggs in several places.
- Begin peeling.
- For the easiest to peel eggs: USE OLDER EGGS before boiling them. I cannot emphasize this enough, people. I have made thousands of deviled eggs in my life, and this is the #1 tip I can give for an easy-to-peel egg. Buy the eggs you plan to use a week or two before Easter. Nothing will ruin your holiday like buying eggs to boil the day before you make them. Trust me.
- Before beginning to peel each egg, tap the tops and the bottoms of them, then start peeling there - this is where you'll find the air pockets.
- Run your fingers along the air pocket once you find it. At this point, the shell should slide right off in one whole piece or a few large pieces.
- If the shell gets tricky to peel, dip the egg back into cool water and continue peeling (again, if you use older eggs, this shouldn't happen).
- For the smoothest smashed yolks, use a fork, and don't add any other ingredients until yolks are well-smashed.
- Rinse the egg whites and pat dry once yolks are removed. This makes for a cleaner, prettier deviled egg.
- Use a hand-held or stand mixer for an extra-smooth filling. Whip ingredients together until smooth.
- Make life easier by boiling the eggs and making the filling the day before, then refrigerate. I like to store my whites in an air-tight plastic container and my filling in a piping bag or plastic bag. On Easter Day, all I have to do is pipe the mixture into the egg - easy peasy!
Dont forget to try my famous Truffle Deviled Eggs with Candy Bacon! And for more traditional eggs, try these: