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Classic Deviled Eggs, No Peeling Hassles

  • 5 min read

In our opinion there is nothing as satisfying at family gatherings, holiday parties, picnics, and tail gates as Classic Deviled Eggs. The stuffed eggs are a tasty and smooth combination of savory sweet and sour flavors. Almost always these delicacies are made by a special member of the family. Their arrival, with eggs in hand, is joyfully greeted and the party is on. It is unlikely that anyone else will make them for special occasions. For no one else can make them as well; or no one else wants to peel all of those eggs! But what if egg peeling wasn’t necessary? Wouldn’t we all make deviled eggs more often? I know I do. I love Easy Boiling™ Eggs. My family and friends are eating more eggs because Easy Boiling™ is the easiest way to peel boiled eggs. What is the easiest way to peel a hard-cooked egg? You don’t! I’m sure you are wondering how that could be possible.

The first step to any great classic deviled eggs (or stuffed eggs) recipe is to boil some eggs!

Easy Boil™ eggs with Eggourmet® egg pans and molds. You simply oil, crack, and cook. It’s an egg saver. Plus your deviled eggs will look prettier than ever. You could start a Deviled/Stuffed Egg revolution in your family, neighborhood, or church!

Easy Boil™ Instructions: (takes about 20 minutes to cook and 10 minutes for stuffing):

  • Use a small to moderate amount of butter, olive (vegetable) oil, or vegetable oil spray to grease the inside of the cups, bottom and sides. We recommend using Eggourmet® Egg pans.
  • Place ¾ of a cup of water into a 10’ skillet. If you use a larger skillet, increase the amount of water to 1/8 of an inch deep.
  • Place the cups into the water, open side up. Do not turn on the burner yet.
  • Crack the whole eggs into the cups, or separate egg whites into single cups and up to 3 yolks in a single cup. It doesn’t matter how fresh the eggs are. Throw away any eggs that don’t smell good when you crack them, or any eggs in the shell that float in water.
  • Cover the skillet. Do not Peek/Peep while cooking.
  • Turn on the burner.
    • Electric Stoves: Cook for 14 minutes on medium heat.
    • Gas Stoves: Cook for 14 minutes on medium low heat.
  • Remove the skillet from the heat and open the lid away from you (tilt the back side up to release the steam away from your face).
  • Remove the Eggourmet® cups with tongs and flip over onto a plate. Don’t worry about the water on top of the egg. Some of it came from the steam, and some from the egg itself. This kept the white nice and tender while it cooked in the skillet. Within a minute or two they should slide out. If not, gently push the indention on the back side to allow air flow. This will help release the seal on the bottom. If the egg will not come out, turn the pan right side up, and roll the pan between your hands, pressing in with an easy touch. Turn it over again and it should release. Still didn’t come out? Forget to oil? Use a spoon and run the spoon around the inside edges, lift gently in several places to release the egg from the mold. They won’t look as pretty as usual.

The yolks might look funny, as some of the white clung to the yolk and cooked along with it. Wait until they are cool enough to handle then rub the white off of the yolk. I like to remove the white when I am smashing with a fork, or using a small decorating tip to stuff the eggs with the deviled egg mixture. The white tastes good, is easily broken, and it’s okay to leave it on if you want to. You are ready to smash up the yolks and use in your favorite deviled egg recipe, or follow the instructions below for simple Classic Deviled Eggs Recipe. Surprise! You can use a flat dish or container to carry these eggs in!

Classic Deviled Eggs Recipe: For every egg yolk, use ½ teaspoon of sugar, ½ teaspoon of mustard, 1 teaspoon of salad dressing or mayonnaise, ¼ teaspoon of sweet pickle juice or sugar, and a dash of salt. If it is too dry, taste first, then add more salad dressing, sugar, or mustard. Add it sparingly. You don’t want to have stuffing that runs off of the egg. If you do want it that wet, consider slicing the eggs and using the deviling mixture as a dip, even for chips or vegetables. Whichever way you like your deviled egg stuffing, runny or not, it should turn out delicious.

Use a spoon, plastic bag with an end cut out, or a pastry/cake decorating bag and decorating tip to fill each egg half with the deviled stuffing. Enjoy!

Check for taste and texture, and add additional sugar, mayo or mustard if needed.

Are you ready to try a different egg stuffing recipe? Save some calories and fat by using sour cream and thick salsa, or low-fat cream cheese and hot peppers to top your eggs. Eggs have a savory, but mild flavor combined with stronger flavored ingredients or condiments make excellent appetizers and snacks.

The traditional way of hard cooking a boiled egg, is to first boil 6 to 12 eggs in a metal or ceramic pot. Use the oldest eggs you have on hand, they peel easier. (At medium heat this takes up to 60 minutes to cook and peel, plus 10 minutes to mix and stuff the eggs).

Place the eggs in the pot gently. Cover with cool water an inch or two above the eggs. The egg whites will be softer by using cooler water to start with. Putting eggs in hot or boiling water could cause them to crack and the whites will be tougher.

Put a teaspoon of salt into the water.

If any eggs float, throw them out, they are old and have built up gases and air in them.

Cook the eggs on medium heat until they come to a boil. Cover the pan, turn off the heat, and leave for 12 minutes.

Cover the eggs with ice water or running cold water until they have cooled off enough to handle safely.

Crack the eggs gently, especially at the largest end. The largest end will possibly have an air pocket that will give a good starting place to peel. Peeling under running water, or with a spoon, or gently rolling the egg to separate the shell and membrane from the egg white will help make the peeling work easier. Peel all of the eggs, slice in half lengthwise and remove the yolks. Place the egg whites in your favorite egg dish.

Use a fork, a mixer and beater blade, or your food processor to smash the egg yolks into a fine crumble. Now you are ready to use your favorite stuffing recipe or try our favorite Classic Deviled Egg recipe above.

Eggs are one of the best foods around. Easy to buy, economically priced, and can be combined with many other flavors and ingredients to jazz up every day meals and snacks. We hope you will enjoy eating them every week and that you will become a part of our “egg” community! We invite you to join our email list, or follow us on Facebook and Pinterest.

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