My favorite way to cook eggs for deviled eggs is to pressure-steam them in my Instant Pot using the 5-5-5- method. Perfect eggs every time regardless of the egg's age and peel perfectly.
We have found that air frying our eggs in the shell allows for easier peeling. I also like to add dill relish and half of an olive on top. They are delicious.
I've heard curry powder, paprika, mayo, dijon mustard,, yellow mustard, bacon crumbles, green olive slice, worchestershire. WOW! I gotta Lotta eggs to cook. Which by the way, I put the eggs in a pot. Cover with water. Bring to a rapid boil. Remove from heat. Put the lid on. 12 min later, Perfect Eggs. Now I'm gonna try every way you "Egg Heads" said. I Love This! Thank You!
Mix Tapatio and chopped shallot into the yolk mixture. Also, use a fork to mash/mix the ingredients. Lumpy and textured just tastes better than whipped and creamy (for eggs anyway)
One of my culinary claims to fame is my 'Heavenly' eggs, and am always asked to bring them to any and all gatherings. Over a year ago I tried cooking them in my instapot. 🤯 Not only do they cook perfectly EVERYTIME, regardless of the age of the eggs, but the shells literally slip right off. No joke. But my 'now not so secret' secret recipe includes grated onion pulp and dry mustard powder. 👊 Absolutely delicious. Enjoy 👩🍳 Editing to add: I also add at least one, sometimes 2 extra hard boiled yolks to my recipe. Then just salt and eat the extra white(s). 👍
"If I wanted to bring a large number of deviled eggs, but I didn't want to share them with anyone else, can you guarantee fridge space?" - Ron Swanson, Parks and Rec.
I leave eggs in the hot water and remove one at a time with a slotted spoon, peeling them as soon as I can handle them, usually under very warm running water, so the shells don't even get a chance to cool and adhere tight to the whites. If the water cools too much, peeling gets harder, then I run hot water over each one as I remove them and before peeling, so it again becomes easy to peel.
The addition of a bit of creamed horseradish will kick them up a notch, as will different types of relish. Play around with the flavors and you will be pleasantly surprised at the versatility of the now "not so humble" deviled eggs!
Buy a 9.99 rapid egg cooker. Eggs done in 13 minutes put them in cold water a perfect peel every time because you Pierce the shells before you put them in. It’s amazing how beautifully they peel.
I'm not a fancy cook in any form of the word - but I cook them in my Instant Pot and I ALWAYS (and I mean EVERY...SINGLE...TIME!) have complete peeling success. Shells SLIDE off in 2 to 3 pieces. 3/4 cup water in the bottom of the pot. 12 eggs (but you could do more) 5 minutes on regular pressure cook. (Then it takes 5 minutes to depressurize.) Blanch. 🎉😂❤
As kids growing up in California we always cooked a dozen or two eggs for Easter to hide and then peeling and eating the hard boiled eggs afterward. I never remember having any difficulty peeling them in Calif, but since moving to Arizona as an adult we have found them difficult to peel. I have to credit Downshiftology here on RU-vid for the directions to cooking hard boiled eggs without any problems. As far as a Deviled egg recipe, I like to make them in a way that is different from the normal classic way. Thousand Island Deviled Egg Recipe : 6 eggs 2 1/2 Tbsp Thousand Islands 1 tsp Mayonnaise 1/2 Tbsp Ketchup 1 tsp Mustard 1/8 tsp of S&P each or to taste They never stay on the table for long.
@@Ravum They both add a sweetness in their own way, as with most recipes you can add or take away any ingredient to your liking but the flavor of the thousand islands is the key to this recipe
My secrets: 1. Buy eggs weeks ahead of time (I use our newest eggs & leave the oldest on shelf for boiled or deviled eggs. 2. Let carton set out before boiling 3. Put eggs in pot warm water 4. Slowly bring pot to boiling 5. Once boiling I take them off burner & cover with lid for 10 timed minutes 6. Immediately pour hot water down sink & run cold water over eggs in pot in sink then ICE BATH for 14 minutes to stop the cooking process which avoids grey outer layer 7. Pour ice bath out & leave pot in fridge overnight. 8. Peel the cold eggs the next day; not only do the shells peel easily, eggs also have the PERFECT COLOR, texture, & flavor!! ** if making deviled eggs** at this point I smash the yellow yolks then combine with mayo or salad dressing, sugar, splash of vinegar, dry mustard or regular mustard, mix well. Sprinkle salt & pepper in egg white then Spoon yellow mixture into egg whites & top with paprika, fresh herbs when I have them: & do not add yolk mixture to egg whites until the day I serve!
The best way to make hard boiled eggs is to tap the rounded edge with a spoon until the membrane 'snaps' away from the shell...It gives you easy to peel eggs every single time
The only tip i have here since they dont seem to care about ingredients rules and the fact that horseradish is actually what originally put the devil in em. But if you like to boil eggs and keep them handy in the fridge. I buy up alll the pods from the day after Easter and when i boil a dozen eggs i drop in the tab and then the eggs are tinted so i dont mistake them. One person said , this egg looks kinda green ". I said yeah well the green ham ain't done yet !
Our church crowd is disappointed when my wife doesn't feel like making her deviled eggs. To me, the best way to mess up deviled eggs is to get too creative. Egg yolks, mustard, salt and mayo or Miracle whip, with a dusting of paprika is all that's needed.
i absaloutly love when the yolk is called chalked texture i know im in the minority but i absaloutly hate runny yolks and same thing when it comes to scrambled eggs i cook them until they are dry i dont know why but i just dont like eggs that aren't fully cooked through again i know im in the minority but that's just how i prefer them
Do NOT Boil Your Eggs STEAM Them .. I have been steaming my eggs for decades and they Peel perfectly EVERY TIME .. Steam same amount of time you would Boil them You're welcome
Ana? Interesting choice of pronouncing Ina Garten’s name. I can’t believe the voice over person didn’t actually know how to pronounce her name correctly. It does make me wonder about the authenticity of your channel. Are you experts at all?
