Deviled Eggs

Hard Boiled Eggs

Making deviled eggs today and needed some hard boiled eggs. This time I tried a different method.

  • Boil water (about 2 1/2 quarts) in pot.
  • Drop in one dozen eggs by lowering gently with a large spoon or spider tool.
  • Immediately add 2 cups of ice cups or about 12 ice cubes.
  • Bring the water back to a boil.
  • Reduce to low simmer at 191 degrees.
  • Cook 11 minutes.
  • Place eggs in bowl of ice water until cooled, about 5 minutes.
  • Peel.

Bacon And Egg Salad Deviled Eggs

By chef-Julia.com

March 28, 2016

DELICIOUS! Bacon and egg salad deviled eggs

Ingredients

12 Hard boiled eggs

1 tbsp Chopped celery

1 tbsp Minced scallions

1/4 cup Mayonnaise

1 tbsp Sour cream

1/4 tsp Salt

1/4 tsp Penzey's Sunny Paris seasoning or Herbs de Provence or any combination of fresh garden herbs,

2 Slices cooked nitrate free black pepper bacon which has been chopped into very small pieces

Directions

1Cook and cut in half

2Remove yolks from 6 eggs. (12 halves) set aside and reserve yolks for another use.

3Chop remaining 6 eggs and place chopped eggs in a medium bowl

4Mix all ingredients gently.

5Add a spoonful of egg mixture to each egg white.

6Top with extra bacon and finely minced chives.

7Add fresh cracked black pepper.

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