Round of applause for me finally being able to successfully make a full tray of deviled eggs! Every other attempt before this has resulted in me giving up and smashing them into a quick egg salad instead. I never realized how hard it was to peel a dang egg. They would constantly fall apart as I peeled them and let’s face it, broken egg whites do NOT make for very attractive deviled eggs. Luckily, this time I had the guidance of my loving mother-in-law who knows all the tricks in the book.
Number one rule: immediately submerge the eggs in cold water as soon as they’re done boiling and the shell should peel off like butter. You can lightly tap them on the counter to get a little crack going and work your way from there. Usually when you’re peeling an egg, there’s a thin, rubbery layer under the shell. If you’re able to get a good handle on that layer, you can get the whole shell off in one try. If not, don’t worry! Just take your time, peel carefully and even if a few eggs fall apart along the way, they won’t go to a complete waste. You can use the broken eggs in your filling for some extra flavor. Once you get the egg peeling out of the way, the rest of the recipe is pretty straight forward. Read on for more and definitely leave me a comment on your best egg-peeling tips!
My name is Renee McGinley and I'm a newbie cook learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.