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Deviled eggs are a popular Spring appetizer for Easter meals and potlucks. The trick is getting the perfect hard boiled egg.
Fresh eggs that are hard boiled can be difficult to peel. It is best to purchase fresh eggs about one week in advance for success. Keep them refrigerated until ready to use.
To prepare hard boiled eggs on the stovetop, place fresh eggs in a sauce pan and cover with water by one inch. Cover the pan and bring to a boil. Remove from the burner and let the eggs sit in the hot water for 20 minutes. This helps keep the eggs tender and not get rubbery. Place the pan in the sink and allow cold water to pour over the hot eggs until they are cool. Remove eggs from the water and chill in the refrigerator. They can be store up to one week, unpeeled.
To peel the eggs, gently tap the eggs on a surface to crack the shell all around the egg. It helps to run the egg under water to pull the shell away from the egg. Once peeled, they can be used immediately. Keep cold in the refrigerator and use within one to two days.
Learn more at USDA Shell Eggs from Farm to Table.
