Is there an easy way to peel hard boiled eggs?

With SO many theories on how to hard boil eggs, our advice is if you have a method that works for you, stick with it. If you struggle, like we have, our Easy Deviled Eggs 101 has our best tips for peeling your eggs.

Where did the term Deviled Eggs come from?

This started in the late 1700's and referred to food cooked in hot spices or spicy, highly seasoned food. Many countries have a version of deviled eggs but call them by a different name; stuffed eggs or dressed eggs are two of them. The spice from the dijon mustard is mild and can definitely be kicked up a bit with hot mustard or extra ground pepper spice!

Feta Deviled Eggs - Appetizer Bliss

Description

Feta Deviled Eggs are one of our new favorites! An easy twist on a classic recipe.

Ingredients

Scale

12 eggs
1/2 cup mayonnaise or greek yogurt
4 teaspoons dijon mustard
Salt and pepper to taste
4 ounces crumbled feta cheese, plus more for garnish

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Instructions

Place eggs in a saucepan, in a single layer, and add enough water to cover the eggs by at least an inch.
Cook on medium-high heat until the water boils. Turn the heat down and gently boil for 10 minutes. Run eggs under cold water.
Let the eggs cool enough to handle then remove the shell from the eggs. Cut the eggs in half lengthwise. If the eggs are still warm, let them cool more.
Hold cut egg over a bowl and gently ‘pop’ the yolk out of the white part. Do this with all 24 halves. Place white parts on a tray.
Add mayonnaise, dijon mustard, and salt and pepper to the bowl with the yolks. Use a hand mixer to mix everything together. You want this to be smooth and not have large pieces of yolk in the mix.
Add the crumbled feta cheese to the yolk mixture and mix until well combined and the cheese is in very small pieces.
Use a piping bag with a large tip. Fill the bag with the yolk mixture.
Pipe the yolk mixture into the center of the white. You should have enough yolk mixture to mound the filling above the edge of the white.
Place on a serving platter.
Sprinkle additional feta on top as garnish.
Serve.

Notes

Make sure the feta yolk mixture is smooth and will fit through the tip of the piping bag. If it won't fit through the tip you can remove the tip and just use the end of the piping bag or use a spoon to fill the egg whites.

Add a couple extra eggs to the pot when boiling them if you are worried about problems peeling them. This gives you some backups, just in case!

See Easy Deviled Eggs 101 for All Things Deviled Eggs! Information on boiling, peeling, decorating is in this easy to follow 101.

Prep Time: 5 minutes
Assembly Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Cook
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 80
Sugar: 0.3 g
Sodium: 153.8 mg
Fat: 6.8 g
Carbohydrates: 0.4 g
Protein: 3.9 g
Cholesterol: 99.1 mg