Top Ten Tip - Cooking Perfect Deviled Eggs
By Tip Diva | Jun 01, 2008
Categories: Activities, Cooking, Eating, Food, Fun, Hobbies, Kitchen, Party, Tips
Deviled eggs are the perfect party food - easy to make, requires little, if any, cleanup, and can quickly be consumed without a fork or knife. Here’s how to make the perfect deviled egg:
- Determine How Many Eggs You Need - Figure that people are going to eat at least two eggs, or four halves, each.
- Find The Right Sized Pot - The pot should not be too small or too large; the eggs should fit in comfortably with at least two inches of water covering them.
- Bring The Pot To A Boil - Put the eggs in the pot, cover with water, add a teaspoon of table salt, and bring to a rolling boil. Do not use the pot cover.
- Cook The Eggs - Once the water starts boiling, time the eggs for five minutes. After the five minutes is up, cover the pot, turn off the stove, and let the eggs sit for another five minutes.
- Pour Hot Water Out Of Pot And Refill With Cold Water - Pour the water into the sink; be careful that the eggs do not fall out! Immediately cover the eggs with cold water and let them sit for a few minutes. You can even add a few ice cubes, if you’d like.
- Tap The Egg At Wide End To Crack - When it’s time to peel the egg, tap it at the wide end to crack the shell. There’s usually a pocket of air here and it will not cause the egg to crack along with the shell. Peel the egg by the membrane to make it faster.
- Slice Egg In Half Lengthwise - Slice the egg in half lengthwise with a sharp, non-serrated knife. Gently remove the yolks with a teaspoon.
- Put Yolks In Ziploc Bag With Mayo - Put all the yolks in a Ziploc bag with a half-teaspoon of mayonnaise per two eggs. Add seasonings and other favorite ingredients (Tip Diva’s mother loves red onion and celery). Close the bag, and mash everything around with your hands. You may need more mayo if you have more ingredients; the mixture should always been the consistency of thick paste.
- Squeeze Mixture Into Egg - Snip off a quarter-inch hole in the corner of the bag, and squeeze into the halved eggs.
- Garnish And Serve - Sprinkle with the classic paprika or another favorite seasoning, garnish with a sprig of parsley, and serve. You may want to put the eggs in the refrigerator to cool a bit first.
(Flickr image by ShimmeeGrrl)
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