I love hard boiled eggs. I like them in sandwiches, in salads, in whatever. I especially love deviled eggs... hooohhhhh. Must go boil some eggs now. No... must focus.
I'm going to share my eggy secrets with you, ok? Are you ready?
- How to boil the perfect egg (no green!)
- How to peel so the shell comes off smooth (no missing chunks of egg white!)
- How to cut your egg into perfectly square, tiny dice
- My favorite recipe for egg salad
- My favorite recipe for deviled eggs
Let's get started -
Boiling the perfect egg is simple
Place eggs in the pot, cover with cold water by about an inch. Bring the water to a hard rolling boil - you want that water really moving. No wimpy little bubbles - you want big giant bubbles. Take the pot off the heat and cover. Set your timer for 12 minutes. Once your timer goes off, drain the hot water and replace with cold water and ice. Add fresh ice as the ice in the pot melts. When the eggs are completely cold you're ready for the next step...
Tips for the perfect peel (works most of the time anyway!)
First off - you want your eggs to be a little old before you cook 'em. Yes - old. I know that sounds funny but it seems to work. I usually try to buy the eggs a week or two before I'm going to cook them. The ice plunge after cooking above also seems to work. I believe it's because the egg white shrinks back from the shell. Crack the egg against the counter on the ends and then give it a light roll around the center. If you start peeling and you're taking off white chunks you can put the egg in the fridge and wait until it's really cold then try to peel the egg under running water (water may get under the shell making it easier to slip off). If you're still getting white chunks after that - make egg salad. No one will know the difference. Case in point below. :)
Tiny, perfectly square diced eggs (pictured above)
Once your egg is peeled, pull out your handy dandy egg slicer (I like this one because you can have straight or wavy slices - fancy!).
Start with your egg long ways and slice.
Then carefully turn your sliced egg 90 degrees and slice again. I find it helps to turn the slicer over in your hand while you are gently holding the egg. The next part is tricky because by now the egg is pretty chopped up but you can do it!
Now you want to rotate the egg sideways and bring the slicer down. Your egg is going to go all over the place so turn it upside down and let the egg fall right into the bowl as you make that final slice.
Push through any last bit of egg that is resisting.
Lightly fluff your perfect squares and admire your handiwork. Ahhh. Tiny square perfection!
My favorite egg salad recipe
Tiny eqq squares
Best Foods/Hellmans Mayo (I like the Light version)
That's it - what can I say I'm a purist. As for bread - I personally favor Milton's Multigrain bread. It's a nice texture against the silky egg salad and the flavor is delicious.
What do you put in your egg salad? Do tell.
My favorite deviled egg recipe
Alright party peeps - you have been given the secrets - use them wisely. If you have secrets - spill 'em.