Is there an easy way to peel hard boiled eggs?

There are so many theories on how to peel boiled eggs - I just heard a new one last month! Our advice, if you have a method that works for you, stick with it. If you struggle, like we have, our Easy Deviled Eggs 101 has some good tips for peeling boiled eggs.

Where is the term Deviled Eggs from?

In the late 1700's it came to refer to food cooked in hot spices or spicy, highly seasoned food. Many countries have a version of deviled eggs but they call them a different name, like Dressed Eggs or Stuffed Eggs. This recipe definitely honors the term Deviled Eggs!

Spicy Deviled Eggs - Appetizer Bliss

Description

This recipe for Spicy Deviled Eggs honors the term deviled eggs! A new favorite for BBQ's and parties.

Ingredients

Scale

12 eggs
1/2 cup mayonnaise
1 teaspoon dry mustard
1 teaspoon hot sauce of your choice, plus more for garnish
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground chipotle pepper
Salt and pepper to taste

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Instructions

Place eggs in a saucepan, 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 off, cover the pot and let sit for 20 minutes. After 20 minutes, run eggs under cold water. See notes for more information on boiling eggs.
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 a bit 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, dry mustard, hot sauce, cayenne pepper, chipotle pepper, and salt and pepper to the bowl. Use a hand mixer to mix everything together. You want this to be smooth and not have large pieces of yolk in the mix.
Fill a piping bag with a large tip with the yolk mixture. You can also use a small cookie scoop or a spoon instead of a piping bag.
Fill the center of the egg white with the yolk filling. You should have enough yolk mixture to mound the filling above the edge of the white.
Place on a serving platter.
Put a drop or two of hot sauce on top of each egg.
Serve immediately or refrigerate until ready to serve.

Notes

You control the spice in these Spicy Deviled Eggs. Make sure you know how hot the spices or peppers are before adding. Add in small amounts and taste. You can always add more, but it is hard to remove the spice once added.

Some hot sauce comes in a bottle that lets you add just a drop at a time. If your hot sauce does not have a dropper top, place hot sauce in a squeeze bottle to control the drop for garnish. You only want a drop or two at the most for garnish.

Add a couple of extra eggs to the pot when boiling the eggs. This way if some break or don't peel easily, there are a few backups!

See Easy Deviled Eggs 101 for All Things Deviled Eggs! Information on boiling, peeling, and decoration 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: 137
Sugar: 0.8 g
Sodium: 215.8 mg
Fat: 10.7 g
Carbohydrates: 0.9 g
Protein: 8.6 g
Cholesterol: 255.6 mg