How to make the perfect hard cooked eggs, and why they’re hard cooked rather than hard boiled.
Deviled eggs can be made up to 12 hours in advance.
1. CUT cooked eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves. Save remaining 2 yolks for other use: crumbled into salads, on cooked vegetables, in baked potatoes, etc.
2. MASH yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. Add chopped egg whites, bacon, cheese and chives; mix well.
3. SPOON 1 heaping tablespoon of yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors.
4. GARNISH with a dusting of paprika prior to serving.
Egg Freshness. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
Peeling Tip #1. Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
Peeling Tip #2. To peel a hard-boiled egg, gently tap egg on countertop until shell is finely crackled all over. Roll the egg between your hands to loosen the shell. Start peeling at large end, holding egg under cold running water to help ease the shell off.
Storage. In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
Easy Filling Technique. Here’s the no-mess method: Put the filling in a 1-quart plastic food-storage bag. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.
Picnic Or Tailgate Food Safety Tip. Place filling in plastic bag; carry cooked white halves and filling mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.
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