My family loves eggs in just about any form. One of our favorite additions to a picnic lunch is deviled eggs, although they rarely make it to the table! Here are a few hints for successful hard-boiled eggs.
Eggs that are intended for hard boiling should be seven to 10 days old,according to the American Egg Board. I personally find that Grade AA large eggs are the best for presenting beautiful deviled eggs because their albumen (white) is thick and firm which holds the yolk nicely centered.
To hard boil eggs, place them in a saucepan in a single layer. Add cold water to cover the eggs one inch above and put them on the stove over high heat just until boiling. Remove from the burner and cover the pan tightly for 12 minutes. Immediately drain and run under cold water. Place eggs in a bowl of iced water and refrigerate for an hour before peeling. If you have difficulty peeling the shell away, attempt to peel it under cold running water. This is the best time to peel them since the inside has contracted away from the shell.
The American Egg Board states that, in the shell, hard-boiled eggs can be refrigerated safely up to one week but once eggs are peeled they should be eaten that day.
For deviled eggs, I cut the eggs in half lengthwise immediately after peeling and remove the yolk. A quick way to mix the yolks with other ingredients is to place them in a plastic storage bag, seal it and gently squeeze the bag with your hands. Let the mixture chill in the refrigerator for an hour and simply cut the corner off and pipe it into the hard-boiled egg whites. The American Egg Board recommends eating deviled eggs within 12 hours.
Here are a few of the delicious deviled egg combinations we like to make. Each recipe starts with a dozen hard boiled eggs, peeled and halved lengthwise. Cover and refrigerate the whites until ready to fill. With a fork, break up the yolks until fluffy and then whip up one of these flavor-packed fillings for the perfect treat!
Get the recipes at: mothersapronstrings