Deviled Eggs

A Perfect Munchie



I adore deviled eggs and am quite capable of eating half a dozen (three whole eggs) at once. So I don't make them very often. There are two keys to deviled eggs, the first is to use older eggs (at least two weeks old). Older eggs are far easier to peel than fresh eggs because the membrane attaching the shell to the white weakens with age (and note, eggs will easily keep a month in the refrigerator so the eggs will be perfectly fine). Note: Chop up the whites instead of stuffing them and mix with the yolks and you have an excellent egg salad.

The second key is avoiding that green band around the yolk. The band is composed of sulfur compounds created by cooking the egg at too high a temperature. But a perfect hardboiled egg isn't hard to make at all:

1. Place eggs in a single layer in the bottom of a saucepan.
2. Cover with water to a depth of one inch.
3. Bring water just to a boil over medium-high heat.
4. Remove from heat, cover, and let sit for 17 minutes.
5. Cool eggs in an ice water bath to stop the cooking.
6. Once cooled, peel.

Deviled Eggs
Makes 12 servings.

12 hardboiled eggs
1 - 2 tbsp mayonnaise (depending on your preference)
1 tbsp. Dijon mustard
Juice of a small lemon
3 tbsp finely minced fresh dill
Pinch of cayenne pepper
Salt and pepper to taste

Cut eggs in half and dump yolks in a small mixing bowl.Add remaining ingredients and mix thoroughly (I use an electric mixer). Taste and adjust flavors. Spoon into yolk mixture into whites and serve.

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