Monday, April 9, 2012

Deviled Eggs (my secret recipe) - and tips to making perfect hard boiled eggs


Recipe for 12 deviled eggs:

6 large hard boiled eggs, peeled and cut in half, yokes removed
3 tablespoons mayonnaise
1/2 teaspoon mustard
1/2 teaspoon soy sauce
1 teaspoon pickle or pepperoncini juice
1-3 teaspoon sugar (depending on your sweetness preference)
salt and pepper to taste


Combine yokes and rest of ingredients in small mixing bowl and use hand mixer to combine until smooth. Alternatively, mash yokes well with fork and stir in the rest of the ingredients. You can adjust any single ingredient to taste but I start with these amounts. Fill egg whites with filling using spoon or pastry bag. Sprinkle with paprika for garnish.

* I use the same recipe to make egg salad.


Hard Boiled Eggs - Electric Pressure Cooker (easiest method, shells peel easily)

Place large eggs in steamer basket or loosely sealed foild bowl/pouch in the pot. Pour 1 cup of water underneath. Pressure cook for 5 minutes and allow natural release. Stop cooking by rinsing eggs under cold water. Peel while still warm.

Hard Boiled Eggs - Stovetop Method

Place large eggs cold in large sauce pan filled with water up to at least one inch above eggs. Bring to FULL ROLLING BOIL. Remove pan from heat, cover, and let sit for 20 minutes. Stop cooking by rinsing eggs under cold water. Peel while still warm.




No comments:

Post a Comment