Easy Deviled Eggs

Easy Deviled Eggs
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Secondly, have you ever boiled your eggs and found after you peeled them that there was a greeny-brown layer around the egg yolk?

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

This occurs because of a natural chemical reaction between iron in the egg yolk with sulphur in the egg white. You can minimize this green layer by rapidly cooling your eggs after initial boiling. Here is a brief outline of the cooking technique: place your eggs in a pot large enough to comfortably make one layer of eggs and fill with water to one inch over the top of the eggs. Bring the pot to a boil then take the pot off of the hot burner and let the pot sit with the eggs for 20 minutes to finish cooking the eggs. Then, immediately take the eggs out of the hot water and place in a bowl of ice water to cool off. This rapid cooling will prevent little (if any) greenish icky stuff to form, resulting in a nicer colour and flavor for your deviled egg filling!

A third tip - add the mayonnaise as the last ingredient when making your deviled egg fillings, and only a tablespoon at a time, or only half a tablespoon at a time for smaller recipes. A typical complaint I have heard from folks trying a new deviled eggs recipe is that the egg filling ends up either too runny or too thick. Too thick is easy to fix by adding a little more mayonnaise, but once you have made the filling too runny, it gets a little more challenging! If you add your mayonnaise a bit at a time, rather than all at once, you will have better control over the final thickness of the filling. You want the filling to be thick enough to stand up and not run over the edges of the eggs when hungry hands pick them up!

If you are interested in a step-by-step how-to guide for making your next deviled eggs recipe, visit Irene's Deviled Eggs Recipe website (www.deviledeggs.com).? At this site, you can see the whole process one step at a time, from boiling to peeling to filling, and you will become a deviled eggs expert in no time at all!

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Easy Deviled Eggs
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