Are you ready for pretty and easy to make deviled eggs? Your guests are too.
Deviled eggs are a picnic and party favorite, especially during the summer months or at a holiday get together. Wouldn’t you like to have easy to make deviled eggs? Most hard boiled eggs are boiled in water, have to be peeled, and are in their native oval and oblong egg shell shapes. Traditionally they have opaque firm egg whites and are filled with yellow mayonnaise-mustard stuffing. Sometimes your favorite picnic chef had time to sprinkle paprika or piped the mound of tasty egg yolk filling into the egg using a pastry bag and decorating tip.
Are you ready for a change in how your eggs look?
Would you like to delight your guests or egg devotees with not only a delicious egg, but an easy to make deviled egg too? That is what this post is all about. Pretty and easy to make deviled eggs. What will the results look like? Here are some great ideas and how easy it is to make deviled eggs beautiful, colorful, and edible. By using the Easy Boil™ method you won’t spend time peeling eggshells or worrying about making pits or splits in or on the egg white.
Easy to make deviled eggs are only 20 minutes away!
How will this way of cooking hard boiled eggs in pretty shapes and colors be accomplished? Simply by learning to use the Easy Boil™ (patent pending), method. Of course we recommend you use the Eggourmet® brand of silicone pans, because we believe they are the best.
You can try this system out with food grade silicone pans that can hold at least ¼ cup, but not more than ½ cup of liquid (and can fit in your skillet with the lid on). The contents, (white and yolk), of a large size egg is about ¼ cup.
These cooking recommendations are good for chicken and duck eggs.
The time and pan sizes will not work for Ostrich or other eggs larger than ½ cup in liquid volume or for quail eggs that are much smaller than ¼ cup. Extra Large or Jumbo eggs may need more cooking time, approximately 2 to 4 minutes.
Ok, let’s get to it. Start out by making six deviled eggs using the Easy Boil™ (patent pending) method.
Gather up 8 of your food safe silicone pans that hold at least ¼ cup but not more than ½ cup of liquid, a 12” skillet that has a tight or good fitting lid, butter or oil, fresh or old eggs (it doesn’t matter with Easy Boil™), a liquid measuring cup, and water.
A 12” skillet and lid will hold 8 Eggourmet® cooking pans. In my experience that’s the best fit, and almost everyone has a 12” skillet and lid. You can use any cooking pan and tight fitting lid or cover, the size will alter how many pans will fit inside the skillet.
Butter, Oil, or spray vegetable oil on the inside of each pan. Use a moderate amount. Moderate means you can tell oil or butter is on the pan, smear it around with your finger if you need to make sure the inside of the cup is covered.
Super Important! Add one cup of water to the skillet. Set the silicone pans in the water, open side up.
To make deviled eggs, you will cook the whites and yolks in different pans. Separate the white from the yolk. Put the white in one silicone pan. Put the yolk in a separate silicone pan. When you crack the next egg, place the white in a fresh pan and the yolk in the same pan as the first yolk. Repeat for the 3rd egg.
The whites will cook separately from the yolks. Up to 3 yolks will cook in a single pan at the same time as the whites. If you put more than 3 yolks in a pan, they will not cook through to a dry yolk in the same amount of time. That’s why it is important to only put up to 3 egg yolks in one pan.
If you are making one or two deviled eggs for yourself, it is okay to have one or two yolks to a pan. They will cook in the same amount of time as the whites and not be over-cooked.
Okay, now do the next 3 eggs. Each white in a fresh pan and the 3 yolks will share one pan.
You are ready to start cooking easy to make deviled eggs!
Cover the pan with the lid, Do Not peek under the lid during the cooking. If you peek, it will release the steam and slow the cooking time.
For an electric stove or range, set the temperature of the burner to medium and cook for 14 minutes.
For a gas cooking stove or range, set the temperature of the burner to medium-low and cook for 14 minutes.
The first time you use the Easy Boil™ method, check the egg yolks at the end of the 14 minutes. Turn off the burner and lift the back of the pan lid so that you will not get steam in your face. Check the yolks by using a fork. If not cooked through, replace the lid, turn the burner back on and cook for 4 more minutes. Repeat the test.
Pick up each silicone pan with tongs or a turner and flip over onto a plate to cool. As they cool, the eggs should slip out of the pan easily. If not, then depress the button on the back to release the air seal (this is a feature of the Eggourmet® pans). If a spot didn’t get buttered or oiled, the egg could stick. Let the egg cool, then pick up the pan, turn it over so that the egg is up and gently roll the pan in your hands, pressing inwards. The cup should release the part of the egg that is sticking. If it still doesn’t release, use the dull edge of a butter knife and gently go around the inside of the cup.
The egg whites are ready!
There could be water with the whites. It will not hurt them. If the water does not evaporate, transfer the whites to another dish or pat dry with a paper towel.
Use the cooked egg yolks in your favorite egg stuffing recipe. If you like to fork the yolks by hand, peel the whites that clung to the yolk off. They are typically harder to mash by hand than the drier yolks.
Finally, when the eggs are cool, move to a serving dish and pipe the stuffing onto the Easy Boiled™ egg, starting in the indention made for that purpose (another feature of the Eggourmet® pans).
Now that you have experience, it will be easy to make deviled eggs and do more than one skillet of eight eggs at a time. You will be happy you didn’t have to peel a single egg. Your guests will call your eggs amazing.
