To cook perfect hard-boiled eggs, place eggs in the pan along with the cold water and bring to a boil. Once the water is boiling, turn off the heat, cover the pan and let the eggs sit for around 10 – 12 minutes. Plunge the cooked eggs into cold water until they have completely cooled. Cold water creates a layer of steam between the shell and the egg white and makes it easier to peel the cooked egg.
To peel a hard-boiled egg, simply roll the egg over a hard surface or gently tap it to crack the shell all over and then peel the shell away with your fingers. Peel the egg under a cold running tap to help wash away any tiny bits of shell that stick to the egg. You can use hard-boiled eggs to fill sandwiches, make salads or even as a topping for soups.
Un-peeled hard-boiled eggs may be stored in the refrigerator for up to a week.
CLASSIC DEVILED EGGS RECIPE
6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Light Mayonnaise or Salad Dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish
Remove the egg yolks and place in a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill a pastry bag with the egg mixture and pipe into the empty egg white shells. Sprinkle lightly with paprika.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.
Serve a beautiful presentation of deviled eggs on this porcelain plate. The plate’s indentations keep eggs from slipping
Egg Platter by Sur La Table $12.95 Buy Now