Are you looking for a delicious recipe to prepare at your next gathering with family or friends? Deviled eggs are always a popular choice, yet many cooks fail to prepare them and are unsure of the steps required to achieve a successful result. There is nothing worse than boiling a dozen new eggs and discovering that you cannot peel the shell without dumping half the egg white with it. That’s when you stop making deviled eggs for the day and try to save the eggs by making an egg salad instead!

However, you will be pleased to know that making deviled eggs doesn’t have to be difficult. A few simple tips can make the whole experience easy and fun.

First, you should never use the freshest eggs for a stuffed egg recipe. Why? This is because new eggs are much more difficult to peel than those that have aged for at least a week, preferably two weeks. No one is sure why older eggs are easier to peel than new ones, but most researchers believe it is due to the build-up of a layer of gas between the shell and the membrane of the egg. This helps the egg membrane to release more easily from the cooked egg white.

Second, have you ever boiled the eggs and after peeling them found that there was a greenish-brown layer around the egg yolk? This occurs due to a natural chemical reaction between the iron in the egg yolk and the sulfur in the egg white. You can minimize this green coating by quickly cooling your eggs after the initial boil. Here’s a brief summary of the cooking technique: Place the eggs in a pot large enough to comfortably make a layer of eggs, and fill it with water up to an inch above the eggs. Bring the pot to a boil, then remove the pot from the hot burner and let the pot with the eggs rest for 20 minutes to finish cooking the eggs. Then immediately remove the eggs from the hot water and place them in a bowl of ice water to cool. This quick cooling will prevent little (if any) greenish and icky things from forming, resulting in a more pleasant color and taste for the stuffed egg filling!

A third tip: add mayonnaise as the last ingredient when making your stuffed egg fillings, and just one tablespoon at a time, or just half a tablespoon at a time for smaller recipes. A typical complaint I’ve heard from people trying a new deviled egg recipe is that the egg filling ends up too runny or too thick. Too thick is easy to fix by adding a little more mayo, but once you’ve made the filling too runny it becomes a little more challenging! Adding the mayonnaise a little bit at a time, rather than all at once, will give you better control over the final thickness of the filling. You want the filling to be thick enough that it will rise up and not drift over the edges of the eggs when hungry hands pick them up!

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