As a young girl, I grew up watching my mom and grandmother making deviled eggs for every Easter, Thanksgiving, and Christmas dinner and, as the years passed, I developed a keen eye for the tricky to master toss-everything-together-till-it-looks-right recipe.
The better I got, the more my family members requested I make the dish and subsequently, the more often I obliged, the more tricks I learned and the more successful the recipe became. Today, my deviled eggs are not only a required appetizer at every major family dinner but also at every bring-a-dish-to-pass barbecue and potluck picnic and have become a favorite of family members old and young in large part because of these trade secrets:
One: Use old eggs.
Ok, well, not OLD per say, but not freshly bought from the store either. The key is to use eggs which are a week or so old. The reason behind this (besides just being an awesome excuse to finally use up those eggs that the kids shoved to the back of the fridge and were forgotten about) is that the older eggs peel much easier than the super fresh ones. Why? I don’t know exactly, but trust me when I say this really does make a difference.
Two: Don’t over-boil your eggs.
You know that icky looking greenish-grey film that collects around the yolk of a hardboiled egg? It’s a collection of sulfur that packs a potent punch which can make your delectable deviled eggs not so appealing. You want to make sure the eggs boil long enough to cook all the way through, but not long enough to start that collection. On average, we’re talking 15 minutes. It could be a few minutes more or less depending on the size of the eggs. Ultimately though, the goal is to have a sunshiny yellow yolk.