Random Observation/Comment #365: The best hard-boiled eggs I had was in Bavaria by Schliersee. It was not only perfectly cooked, but probably laid that morning..
Recipe: Something small and easy – deviled eggs
This was made at 7AM and only took about 10 minutes. I had hard boiled the eggs the night before with the recommended Italian mother method. I placed the 8 eggs in cold water, put it on high heat covered, and then once at a rolling boil, did not lift the lid and directly took it off the water to sit for 13 minutes. This ensures that the eggs are perfectly cooked in texture. I was feeling extra experimental, so i decided to use that same wasabi mayo that I had used for the potato salad.
- You want to make the egg on the more hard boiled side, so maybe try 13-14 minutes off the stove for a better texture.
- The other reason behind making the eggs this way is that you don’t have the trouble of dropping them into the boiling water. When dropped, you may puncture the egg shell and make the egg boil into a weird rubbery texture.
- If you want to get fancy, you can make the filling in a plastic zip-lock bag and cut a hole at the end corner to squeeze the right portions in
- Use a bit of cayenne pepper sprinkled over everything at the end to make it look cooler and add a bit of spice to it
- Put it on a pretty plate because pretty plates make everything look better
- Do not make 4 of these in the morning because it means you’ll need to eat them all and that’s way too much cholesterol even for me.
Deviled eggs are so easy to make and really delicious as quick hors d’oeuvres if hosting a party. They’re also great for picnics and the recipe is easy to tweak for your own desired flavor.
~See Lemons Eat Deviled Eggs