Now that the Easter day celebration is over, it’s time to do something with those leftover eggs. One of my favorite uses for hard boiled eggs is Deviled Eggs. (Egg Salad isn’t far behind!) Over the years I’ve perfected my recipe (although it’s always slightly different in taste….) and I thought I’d share it with you.
To begin with you need a Deviled Egg container — something that will hold the eggs in place. I got mine as a Christmas present many years ago from my niece. It holds 24 egg halves. So let’s get started.
18 eggs — Cover eggs with water and bring to a boil. Boil at medium heat for 5 minutes. Let sit until water cools. (typically 3-4 hours until they are room temperature) Then crack shells all around by hitting gently on a hard surface. Peel broken shells away, rinse and drip dry on clean paper toweling. Then cut each egg in half, scooping out the yolk into a separate bowl. Place egg halves in Deviled Egg container. [Read more…]