Deviled Eggs

Published April 1, 2006. From Cook's Country.

Why this recipe works:

Instead of boiling the eggs in our Deviled Eggs recipe, we covered them by an inch of water, brought the pot to a boil, covered it, then removed it from the heat and let them sit for 10 minutes. The gentle heat perfectly cooked the eggs. Our Deviled Eggs get their creamy texture from forcing… read more

Instead of boiling the eggs in our Deviled Eggs recipe, we covered them by an inch of water, brought the pot to a boil, covered it, then removed it from the heat and let them sit for 10 minutes. The gentle heat perfectly cooked the eggs. Our Deviled Eggs get their creamy texture from forcing the yolks through a fine-mesh sieve before mixing them with the other filling ingredients.

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Makes 1 dozen filled halves

To center the yolks, turn the carton of eggs on its side in the refrigerator the day before you plan to cook the eggs.

Ingredients

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