- 7 white large eggs, room temperature
- 1 Cup cream
- 1 Cup cooked chicken, chopped
- 1/2 Cup blue cheese
- 1/4 Cup blue cheese, chopped
- 1/4 Cup buffalo wing sauce, Franks
- 1/4 Cup blue cheese dressing, ingredients below
- 1 celery stalk, chopped
- 1/4 Cup chopped yellow onion
To boil your eggs, take a large sauce pan and add eggs. Fill water to cover eggs and bring to a boil. Once boiling remove from heat, cover and set time for 12 minutes. When timer goes off remove from water using a slotted spoon and let cool. Take onions and put in a glass mircowave safe bowl. Add 1 tablespoon of water and microwave for 1 minute 30 seconds. Let cool. (you can saute but this is much quicker) In your mini chopper add blue cheese and cream then blend. Take out 1/4 cup and store the rest in a covered container for dressing or dipping vegetables. In a large mixing bowl combine chicken, onion, blue cheese and dressing. Taste of any additional wing sauce. Peel the eggs and slice in half lengthwise. Drop the yolks out into the large mixing bowl and combine into the mixture. Mix all ingredients together. Put mixture into a sealable bag. Squeeze the mixture to one corner of the bag and snip off the corner of the bag. Use this to pipe the mixture into the eggs.
Calories Per Serving337
Folate equivalent (total)36µg9%
Buffalo Ranch Deviled Eggs
I am convinced there is no better flavor combination than ranch and buffalo sauce. We’ve been on a hot wings kick over here with March Madness in full swing and I find myself craving this flavor combination at all times of the day (if you think I’m joking, ask the leftover chicken wings that got eaten at 2 am, and no I am not pregnant).
With Easter coming up we somehow found ourselves drowning in hard boiled eggs, and while I love myself a good Egg Salad Sandwich, I decided to find a new use.
The flavor of ranch and buffalo is absolutely perfect inside of a hard boiled egg. We topped them with green onions and feta cheese. And of course my husband needed MORE buffalo sauce so we added an additional drizzle.
- 6 eggs
- ¼ cup ranch salad dressing
- 1 teaspoon hot Buffalo wing sauce, or to taste
- 1 pinch cayenne pepper, or to taste
- 1 stalk celery
Place eggs in a saucepan cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Cut each egg in half lengthwise place egg yolks in a bowl. Mash yolks with a fork stir in ranch dressing and hot Buffalo sauce until smooth. Spoon yolk mixture into a resealable plastic bag snip off one corner of the bag.
Place egg white halves cut-side-up on a serving platter pipe yolk mixture into whites. Sprinkle with cayenne pepper. Cut celery into tiny stalks and place one on top of each egg.
50 Deviled Eggs
Food Network Magazine created fun new recipes by the dozen.
How to Make Deviled Eggs:
Place 12 large eggs in a wide pot cover with cold water by 1 inch. Bring to a boil. Reduce the heat to medium low simmer 10 minutes.
Drain the eggs and run under cold water to cool slightly. Peel and halve each egg lengthwise.
Scoop out the yolks and mash according to the recipe, then spoon into the egg whites.
1. Classic Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish and 1 to 2 teaspoons Dijon mustard. Season with salt and pepper. Spoon into the egg whites dust with paprika.
2. Sausage-Cheddar Mash the yolks with 1/4 cup each mayonnaise and shredded cheddar. Season with salt and hot sauce. Spoon into the egg whites top with browned crumbled sausage and chives.
3. Pepperoni Pizza Mash the yolks with 1/3 cup each mayonnaise and shredded mozzarella, 1/4 cup diced tomatoes and 2 tablespoons chopped basil. Season with salt and pepper. Spoon into the egg whites top with sliced pepperoni.
4. Pulled Pork Mash the yolks with 1/4 cup mayonnaise and 2 tablespoons barbecue sauce. Spoon warm pulled pork into the egg whites top with the yolk mixture and coleslaw.
5. Green Eggs and Ham Puree the yolks with 1/3 cup mayonnaise, 1/4 cup each chopped parsley and scallions, and 2 tablespoons capers in a food processor. Spoon into the egg whites top with strips of deli-sliced ham.
6. Crab Mash the yolks with 1/4 cup mayonnaise, 1 tablespoon chopped basil or parsley, 1 teaspoon whole-grain mustard and the juice of 1/2 lemon. Stir in 8 ounces lump crabmeat. Season with salt and pepper. Spoon into the egg whites.
7. Bagels and Lox Mash the yolks with 1/2 cup cream cheese, 1/4 cup mayonnaise, 1 teaspoon Dijon mustard and 2 sliced scallions. Stir in 3 ounces chopped smoked salmon. Season with salt and pepper. Spoon into the egg whites top with broken bagel chips and more smoked salmon.
8. Smoked Trout Mash the yolks with 1/4 cup each mayonnaise and sour cream, 2 teaspoons each whole-grain mustard and chopped dill, and the juice of 1/2 lemon. Stir in 6 ounces flaked smoked trout. Season with salt. Spoon into the egg whites top with more dill.
9. Lobster Roll Mash the yolks with 1/2 cup each mayonnaise and chopped celery, 2 teaspoons each chopped parsley, chives and Dijon mustard, and 1 teaspoon lemon juice. Stir in 8 ounces diced lobster meat. Season with salt and pepper. Spoon into the egg whites top with celery leaves.
10. Chicken Salad Pulse the yolks with 1 cup shredded cooked chicken, 1 each chopped celery stalk and carrot, and 2 tablespoons chopped mixed herbs in a food processor until combined. Add 1/3 cup mayonnaise, season with salt and pepper and pulse. Spoon into the egg whites.
11. Chicken Club Make Chicken Salad Deviled Eggs (No. 10) place each on a toasted baguette slice and top with 1/2 slice cooked bacon and a halved cherry tomato. Secure with a toothpick.
12. Tuna Salad Mash the yolks with 1/2 cup mayonnaise and 1 teaspoon Dijon mustard. Season with salt and pepper. Stir in 1 drained 5-ounce can water-packed tuna and 1/4 cup each finely chopped celery, dill pickles and parsley. Spoon into the egg whites top with celery leaves.
13. Ham Salad Pulse the yolks with 1 cup diced ham and 1 chopped celery stalk in a food processor until combined. Add 1/4 cup mayonnaise, 2 tablespoons chopped chives and 1 teaspoon Dijon mustard. Season with salt and pepper and pulse until incorporated. Spoon into the egg whites top with thinly sliced cornichons and small cubes of ham.
14. Beef-Horseradish Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon creamy horseradish and 1 teaspoon Dijon mustard. Season with salt and pepper. Spoon into the egg whites top with more creamy horseradish, strips of deli-sliced roast beef and chopped chives.
15. Reuben Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon each sweet chili sauce and relish, and 1 teaspoon Dijon mustard. Add 1/4 cup chopped sauerkraut. Season with salt and pepper. Spoon into the egg whites top with shredded Swiss cheese, chopped corned beef and caraway seeds.
16. Caesar Salad Mash the yolks with 1/2 cup mayonnaise, 2 tablespoons olive oil, 2 minced anchovies and 1 grated garlic clove. Spoon into the egg whites top with croutons, shredded romaine and Parmesan.
17. Greek Mash the yolks with 1/2 cup Greek yogurt, 1 tablespoon relish, 2 teaspoons chopped dill, 1 teaspoon Dijon mustard and a dash of hot sauce. Season with salt and pepper. Spoon into the egg whites.
18. Green Goddess Mash the yolks with 1 avocado, 1/4 cup mayonnaise, 2 tablespoons each chopped parsley, tarragon and chives, and 1 teaspoon Dijon mustard. Season with salt and pepper. Spoon into the egg whites top with more chopped parsley.
19 . Martini Mash the yolks with1/2 cup mayonnaise, 1 tablespoon vodka, 1 teaspoon each green olive brine and Dijon mustard, and 1/4 teaspoon dry vermouth. Season with salt. Spoon into the egg whites top with halved pimiento-stuffed olives and chopped cocktail onions.
20. Truffle Mash the yolks with 1/2 cup mayonnaise, 1 to 2 tablespoons truffle oil and 1 teaspoon each minced parsley, chervil, chives and tarragon. Season with salt and pepper. Spoon into the egg whites.
21. Caviar Mash the yolks with 1/3 cup mayonnaise, 2 tablespoons lemon juice and 1 tablespoon olive oil. Gently stir in 2 tablespoons carp roe caviar (tarama). Season with salt and pepper. Spoon into the egg whites top with chopped parsley.
22. Bagna Cauda Mash 6 chopped anchovies with 1 chopped garlic clove mash with the yolks and 1/3 cup each mayonnaise and chopped parsley. Spoon into the egg whites.
23. Blue-Cheese Walnut Mash the yolks with 1/3 cup mayonnaise and 3 tablespoons crumbled blue cheese. Season with salt and pepper. Spoon into the egg whites top with candied walnuts.
24. Broiled Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish and 1 teaspoon dijon mustard. Season with salt and pepper. Spoon into the egg whites brush with mayonnaise and sprinkle with breadcrumbs and cayenne. Broil until browned.
25. All-White Finely chop 8 egg white halves and mix with 1/4 cup mayonnaise, 1 tablespoon finely chopped celery and 2 teaspoons relish. Season with salt. Spoon into the remaining 16 egg whites top with sliced scallion whites.
26. Triple Onion Mash the yolks with 1/2 cup prepared french onion dip and 3 tablespoons chopped scallions. Spoon into the egg whites top with canned French-fried onions.
27. Hummus Mash the yolks with1/2 cup hummus, 1/4 cup plain yogurt and the juice of 1/2 lemon. Season with salt and pepper. Spoon into the egg whites. Heat 2 tablespoons olive oil with 1 tablespoon chopped kalamata olives and 1/4 teaspoon each dried mint and red pepper flakes in a small skillet over medium-high heat drizzle over the eggs.
28. Piquillo Pepper Pulse the yolks, 1/2 cup mayonnaise, 3 chopped jarred piquillo peppers, and 1 teaspoon each Dijon mustard, smoked paprika and lemon juice in a food processor until combined. Season with salt. Spoon into the egg whites top with chopped parsley and more paprika.
29. Moroccan Heat 2 tablespoons olive oil with 1 teaspoon each ground cumin, coriander and grated garlic in a skillet over medium heat, 2 minutes. Let cool mash with the yolks, 1/4 cup each Greek yogurt and mayonnaise, and 1 to 2 tablespoons harissa (or other hot chile sauce). Season with salt and pepper. Spoon into the egg whites top with chopped cilantro.
30. Buffalo Mash the yolks with 1/4 cup each mayonnaise and finely chopped celery, and 2 tablespoons Buffalo hot sauce. Spoon into the egg whites top with crumbled blue cheese and chopped celery leaves.
31. Cajun Saute 1/4 cup each finely chopped andouille sausage and green bell pepper in vegetable oil with 1 teaspoon each Cajun seasoning and cayenne. Let cool mash with the yolks. Spoon into the egg whites sprinkle with more cayenne.
32. Spicy Jerk Mash the yolks with 1/3 cup mayonnaise, 1 tablespoon each mango chutney, chopped cilantro and red onion, 1 teaspoon jerk seasoning and 1/2 diced jalapeño pepper. Season with salt. Spoon into the egg whites sprinkle with cayenne.
33. Curry Mash the yolks with 1/2 cup mayonnaise, 2 teaspoons chopped cilantro and 1 teaspoon each curry powder and lime juice. Spoon into the egg whites top with mango chutney and more chopped cilantro.
34. Wasabi Mash the yolks with 1/2 cup mayonnaise and 4 teaspoons wasabi paste. Spoon into the egg whites top with chopped pickled ginger and more wasabi paste.
35. Toasted Sesame Mash the yolks with 1/2 cup mayonnaise and 1 tablespoon toasted sesame oil. Season with salt. Spoon into the egg whites top with toasted sesame seeds.
36. Miso-Sesame Mash the yolks with 1/2 cup mayonnaise, 1 to 2 tablespoons miso paste, 2 teaspoons lemon juice, 1 teaspoon Sriracha and 1/2 teaspoon toasted sesame oil. Spoon into the egg whites top with toasted sesame seeds, sliced scallions and more Sriracha.
37. California Roll Mash the yolks with 1/3 cup each mayonnaise and finely diced peeled cucumber, and 1 teaspoon each soy sauce, rice vinegar and wasabi paste. Spoon into the egg whites top with small cubes of avocado, crabmeat and nori (dried seaweed) flakes.
38. Korean Lettuce Cups Mash the yolks with 1/3 cup mayonnaise and 1/2 cup finely chopped kimchi. Season with salt. Spoon into the egg whites and set each in a Bibb lettuce leaf top with more chopped kimchi and sliced scallions.
39. Pickled Beet Place the egg whites in a shallow dish with 1 cup beet juice (from a can of beets) cover and refrigerate until pink, 1 hour. Mash the yolks with 1/4 cup mayonnaise and 3 tablespoons each horseradish and sour cream. Season with salt and pepper. Remove the egg whites from the beet juice and pat dry with paper towels. Spoon the yolk mixture into the egg whites top with thinly sliced cooked beets.
40. Veggie Medley Mash the yolks with 1/4 cup each cream cheese and mayonnaise, and 1 teaspoon Dijon mustard. Stir in 2 tablespoons each finely chopped red bell pepper, broccoli, celery, carrot, scallion and parsley. Season with salt and pepper. Spoon into the egg whites top with diced cucumber.
41. Cucumber-Dill Mash the yolks with 1/4 cup each mayonnaise and sour cream, and 2 teaspoons dijon mustard. Season with salt and pepper. Stir in1/2 cup finely chopped cucumber and2 tablespoons chopped dill. Spoon into the egg whites top with dill sprigs.
42. Guacamole Mash the yolks with 1/2 avocado, 2 tablespoons sour cream and the juice of 1 lime. Season with salt. Stir in 1/2 cup chopped tomato and 1/4 cup chopped cilantro. Spoon into the egg whites top with more chopped tomato and avocado.
43. Black Bean Mash the yolks with1/2 cup prepared black bean dip and 1/4 cup mayonnaise. Season with salt and pepper. Spoon into the egg whites top with shredded cheddar and chopped cilantro.
44. Nacho Mash the yolks with 1/3 cup mayonnaise, 3/4 cup shredded cheddar and 2 tablespoons minced pickled jalapeños. Spoon into the egg whites top with salsa.
45. Frito Pie Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish and 1 teaspoon Dijon mustard. Season with salt and pepper. Add 1/2 cup crushed Fritos (or other corn chips) and 1 chopped scallion. Spoon into the egg whites top with warm chili, shredded cheddar and sliced scallions.
46. Pimento Cheese Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish and 1 teaspoon dijon mustard. Season with salt and pepper. Add 1/2 cup shredded cheddar and 1/4 cup chopped pimentos. Spoon into the egg whites top with chopped chives.
47. Salsa Verde Mash the yolks with 1/2 cup mayonnaise, 1 tablespoon relish and 1 teaspoon Dijon mustard. Add 1/2 cup chopped parsley, 2 chopped anchovies and 1 tablespoon chopped capers. Season with salt and pepper. Spoon into the egg whites top with more chopped parsley.
48. Pico de Gallo Pulse the yolks, 1/4 cup mayonnaise, 2 tablespoons pico de gallo (or other fresh salsa) and 2 teaspoons chipotle hot sauce in a food processor until smooth. Season with salt. Spoon into the egg whites top with more pico de gallo.
49. Ranch Mash the yolks with 1/3 cup prepared ranch dip. Spoon into the egg whites top with sliced scallions, shredded Parmesan and ranch-flavored chips.
50. Light Discard the yolks from 8 egg white halves and grate the whites. Mash the grated whites with the remaining egg yolks, 1/4 cup mayonnaise, 1 tablespoon relish and 2 teaspoons each buttermilk and Dijon mustard. Season with salt and pepper. Spoon the mixture into the remaining 16 egg whites top with chopped parsley.
What kind of chicken should I use?
You could go in several different directions with the chicken in this deviled egg recipe. The key is to use chicken that is chopped or shredded so that it incorporates into the egg yolk mixture. Try one of these options:
- Oven-baked or pan-seared chicken breasts, chopped into small pieces.
- A cooked rotisserie chicken from your local grocery store. Pull the chicken from the bone and chop it small.
- Canned white meat chicken. It usually comes already shredded or in bite-sized chunks that are easy to shred with a fork.
More of our favorite tailgating bites!
Tools used to make this Buffalo Chicken Deviled Eggs recipe
Mixing Bowl: This mixing bowl is a durable, high-quality piece from a trusted brand. I loved mine so much that I now own two!
Piping Bag: Who knew you could use a piping bag for a savory recipe? This bag makes the job easy and mess-free. Be sure to grab a good set of stainless steel piping tips to go with it.
The Pioneer Woman’s Secret for Delicious Deviled Eggs
It’s prime picnic and barbecue season and, for the Pioneer Woman, that means deviled eggs. In the “Pickup Picnic” episode of her Food Network show, Ree Drummond spread out a massive tailgate picnic that included spicy chicken, baked beans, mocha brownies, and what she called “the most delicious deviled eggs you’ll ever taste.”
“I kinda think deviled eggs are the quintessential picnic food,” she said. “And all the guys love ’em.”
Deviled eggs are a really good recipe to be able to break out in a pinch for a big party. They’re not expensive, they can be made in huge quantities without much effort, and they can be dressed up or down with different seasonings for any occasion. (Ree says she fills her eggs with a spoon for a “rustic look,” but you can also whip the filling so it’s smooth and pipe it into the eggs with a pastry bag if you want them to look fancy.)
Ree has several variations on deviled egg recipes in her holiday cookbook, but her recipe for basic deviled eggs starts out the classic way. Her technique for hard-boiled eggs is to put all the eggs in already-boiling water, then turn the heat down to a simmer and leave them for 10 minutes. She rinses the boiled eggs in cold water to cool them quickly and make them easier to peel.
Then she peels the eggs and cuts them in half, and mixes the yolks up with salt, pepper, mayonnaise, and mustard until she has a paste. Pretty basic, yeah?
But then she breaks with tradition and adds chopped pickles to the yolk and some pickle juice for extra flavor. Then she adds white vinegar, hot sauce, and sugar.
“For texture and tang, I like to add chopped pickles (or pickle relish), a little vinegar, and a little pickle juice. Yum!” she wrote on her blog.
I always associated deviled eggs with smoothness, not texture, but Ree likes to mix things up and add pickles for crunch. (She does the same thing with her potato salad, too.) And one of the best things about deviled eggs (besides the fact that you can make 100 of them for probably less than $10) is that they’re infinitely customizable. You can add anything to a deviled egg to suit your tastes — even pickles.
What do you think of the Pioneer Woman’s deviled egg recipe?
Buffalo Deviled Eggs
Maybe it’s the Buffalonian in me, but these Buffalo Deviled Eggs are my favorite deviled eggs that I’ve ever eaten. I love wing sauce and blue cheese dressing, but wow, they’re incredible in deviled eggs. I know all the blue cheese haters are going to ask, so yes, you can use ranch dressing. Just know that as a Buffalo native, it pains me to agree to that!
I see fun twists on deviled eggs on a lot of hip restaurant menus these days, so with Easter coming I thought I’d try a variation of my own. If you have a surplus of hard-boiled eggs after the holiday next weekend, you need to try this. These Buffalo Deviled Eggs have just the right amount of spice from the wing sauce and paprika, and the filling is rich and creamy with a tang from the egg yolks and blue cheese dressing. I garnished mine with strips of celery and carrot (a Buffalo wing’s partners in crime), but you can leave yours bare if you like. Each of these Buffalo Deviled Eggs has just 48 calories with ZERO carbs or 1 Green, 0 Blue or 0 Purple WW SmartPoints , making them a healthy, low carb snack you’ll love.
The recipe below outlines my own tried-and-true method of hard-boiling eggs, but if you have a preferred method, feel free to use your own. On my stove, this way gives me perfect yellow hard cooked centers at 12 minutes resting, but I left a range since everyone’s stoves are slightly different. If you want to hard-boil the whole dozen eggs, you can always use half for these Buffalo Deviled Eggs and the other half for my Mom’s Easy Egg Salad or classic Deviled Eggs recipes!
Buffalo Chicken Deviled Eggs
Buffalo Chicken Deviled Eggs is where classic deviled eggs meet Buffalo style hot wings, blue cheese dressing and all.
Buffalo Chicken Deviled Eggs
By Sue Lau | Palatable Pastime
One of my favorite Springtime nibbles are deviled eggs. Maybe it’s because the price of eggs are so fabulous in Spring when so many young chickens at the farms start laying. Plus I think they start ramping up for the demand at Easter, nd that spills over into other weeks when eggs aren’t so sought after. Chickens do lay more than one week per year. <laughs>
Also, one of my favorite party appetizers is buffalo hot wings- even at a small party I can move hundreds of them. It is just a flavor that everybody likes. So combining the two things into one great appetizer is definitely plus. In these particular deviled eggs, I add in just a tiny bit of blue cheese dressing to round out the creaminess of the mayonnaise and to give it that fuller hot wings flavor profile.
In adding the chicken and blue cheese to the other usual ingredients, it does create an abundance of filling which can be used to fill celery sticks if you like to complete the traditional side for buffalo chicken. I like having that as well because I like things with crunch.
Join me tomorrow when I post with Foodie Extravaganza once again. The theme this month is caramel, so I will be sharing a caramel Easter treat with you. And Thursday I will be posting once again with #FilltheCookieJar with my recipe for Bumblebee Cookies, another Springtime treat. SO you can see Spring is in full swing! Join me both days. Until then-
Buffalo Chicken Deviled Eggs
- Servings: 10
- Time: 20mins
- Difficulty: easy
- 5 hard-cooked eggs
- 5 ounces chopped cooked chicken
- 1/4 cup mayonnaise
- 1/4 cup crumbled blue cheese
- 2 tablespoons hot sauce
- 1 tablespoon blue cheese dressing
- Mash or sieve egg yolks and combine with other ingredients.
- Fill egg cavities you will have 1/2 cup extra filling which you can use to fill celery sticks, put on crackers, or fill additional eggs with.
From the kitchen of palatablepastime.com
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Living at the lake for the summer making potato salad or macaroni salad are served most often. You can feed a crowd on these sides. I decided to grill the potatoes and not boil as we normally do. This potato had a nice smoky flavor and really added great texture to this salad. I add celery and carrots for some extra crunch and freshness.
This was a great salad and hope you enjoy as well.
Our Easy Deviled Eggs Recipe
I mentioned above that we really like to keep things simple. To me, perfect deviled eggs have mayonnaise, a little vinegar or lemon juice, regular yellow mustard, salt, and pepper. I simply mix the yolks with the ingredients I just listed until smooth then add the filling back into the egg white halves.
I love using my small cookie scoop to add the deviled egg filling to the egg white halves. You can also use a spoon or piping bag.
Since we have one in our kitchen, I love using our small cookie scoop for adding the deviled eggs mixture into the egg white halves, but a regular spoon works quite well. Another idea is to cut the corner of a resealable plastic bag, fill it with your filling then pipe it into the egg white halves.
Add Even More Flavor For Amazing Deviled Eggs
When we were playing around with this recipe, we both rummaged through our refrigerator and pantry to come up with a bunch of fun toppings we thought would work well for deviled eggs.
For something more classic, you could use smoked or sweet paprika. Or just add a sprinkle of flaky sea salt on top (Joanne’s favorite). Then to liven things up a little you can go crazy with Sriracha, pickled jalapeños, pickled onions, bacon, feta cheese, pickles (sweet or dill), or fresh herbs like chives.
Classic deviled eggs are delicious, but how about upgrading them to include bacon, pickles, spice, or even cheese?
Four Tips for Perfect Hard Boiled Eggs
You can’t have deviled eggs without hard boiled eggs. Here are four tips for making them perfectly, every time.
Use a wider saucepan with a lid. When cooking hard boiled eggs, it’s important that the eggs can fit in one layer. Our recipe below calls for 6 large eggs. A medium saucepan does the trick nicely. If you are planning on doubling the recipe, you might want to consider using a large, wide saucepan instead.
Cover the eggs with cold water, not hot. When cooking hard boiled eggs, we want the water covering the eggs to heat from cold to boiling. By starting with cold water and not hot, the temperature rises slower, preventing the risk of shells cracking and promotes even cooking.
Bring to a boil, cover the pan, cook for 30 seconds then remove from the heat. For hard-boiled eggs, we’re really depending on the heat of the water, not the heat of the burner. The moment we see a rolling boil, we cover the pan with a lid and let it cook for a mere 30 seconds. After that, we slide the pot off the burner completely and let it stand for 12 to 14 minutes, depending on the size of our eggs.
Stop the cooking by plunging into icy water. When you know your eggs are perfectly cooked, you want to stop them from cooking any further as quickly as you can. The easiest way for us to do this is to transfer them into ice water and let them stay there for 5 to 10 minutes. Once cool, you can peel and get to making deviled eggs.
By the way, since posting this deviled eggs recipe, we’ve added a full tutorial for how to cook eggs in a pressure cooker (like an Instant Pot). The eggs turn out perfectly and are easy to peel. If you have a pressure cooker, I highly recommend taking a look.
My Tips for Easy Peel Eggs
If you’ve made deviled eggs or hard boiled eggs before, you’ve probably experienced the occasional stubborn egg that just doesn’t want to peel nicely. There are lots of tricks out there for easy peel eggs. We’ve tried a few, but have found the following tricks to work best for us:
- Try not to use the freshest eggs. Fresher eggs don’t peel as easily so if you have the chance, buy eggs for deviled eggs a few days in advance. (This is not necessary, it just makes things a little easier)
- Cool the eggs completely before peeling. We find this helps a lot, but if you’re still having trouble, crack the cooled egg and place it back into the ice bath. The water sneaks underneath the shell where you cracked it and makes it easier to peel after 5 minutes or so.
Recipe updated, originally posted April 2014. Since posting this in 2014, we have tweaked the recipe to be more clear. – Adam and Joanne