I've had this recipe,from Food & Drink magazine (the best of) in my pile of recipes to try for ages - now why didn't I make it sooner? I've included tips for making perfect hard boiled eggs! For best results, read the directions one day ahead.
My Private Note
Units: US | Metric
- 1Eggs that are a few days old are best for hard boiling as fresh eggs are impossible to peel cleanly; test your eggs by placing in a pan of cold water - a newly laid egg will lay flat on the bottom, an older egg will tilt up slightly.
- 2The night before cooking the eggs, store them on their side in their container to centre the yolks.
- 3Place the eggs in a pan roomy enough to hold them without crowding; cover with COLD water to cover by at least an inch.
- 4Over high heat, heat water & eggs until just fully boiling.
- 5Remove saucepan from the heat & cover tightly; if eggs are boiled or overcooked, the yolks will be hard or turn an unattractive greenish-gray.
- 6Let the eggs stand in the boiling water for exactly 15 minutes; pour off the water & run the eggs under the cold water tap to stop the eggs from cooking any further and make them easier to peel.
- 7Gently tap the the large end of the shell against a flat surface; under cold running water, gently peel off pieces of shell, beginning at the large end.
- 8Cut the eggs in half horizontally & remove the yolks to a small bowl; add the remaining ingredients plus salt & pepper to taste and mix well.
- 9Using a piping bag or a small spoon, fill the white part of the egg with the yolk mixture; garnish with a small sprig of chervil or coriander.
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Nutritional Facts for Deviled Eggs - Devilishly Delicious
Serving Size: 1 (65 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 126.9
- Calories from Fat 84
- Total Fat 9.4 g
- Saturated Fat 2.2 g
- Cholesterol 214.8 mg
- Sodium 163.1 mg
- Total Carbohydrate 4.0 g
- Dietary Fiber 0.2 g
- Sugars 1.2 g
- Protein 6.5 g
The following items or measurements are not included: