You'll never need to fight hard boiled eggs again!

I made deviled eggs today. It’s a Monday, and there’s nothing special on the calendar, but I still made them!

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It all started because we finally have eggs pouring out of the chickens! I have eggs on my counter, hard boiled in the fridge, eggs in cartons all over the place. I even found a dozen eggs in the back of my car the other day. (I’m not really sure how long they were there!)

With this many eggs, I’m trying to find creative ways to use a lot at one time. Clifford saw all the eggs and asked, “Can you make some deviled eggs that I can take to work?”

Brilliant idea! I can use up a ton of eggs and have meals/snacks made for the week. Double win!

If you’ve ever boiled really fresh eggs, you might have learned it’s almost impossible to peel them without ruining half the egg. You spend all this time heating water, boiling the eggs, cool them down, and then disaster hits – you have nothing left once you remove the peel.

Why does this happen?

Fresh eggs have less air between the egg white and the eggshell, which can make it ‘stick’ if cooked incorrectly.

As the egg ages, the protective barrier (or bloom) around the egg becomes more porous and allows more air to enter. This process detaches the egg white slightly and makes it easier to peel.

What’s the easiest way to cook?

There are several different methods you can use to help eliminate hard-to-peel eggs, but I’ve found steaming the eggs to be the most effective.

I’ve used both the InstantPot and a stove-top steamer basket—with the same results.

I like using the InstantPot better, mainly because I can’t mess up the timer function! I tend to get distracted and not pay attention to exact times when it’s on the stove top.  I also found I can put 2-3 dozen eggs in the InstantPot and it always works perfectly.

The key to either method is to remove the eggs immediately after the time is up and to dump into an ice bath. You don’t want the eggs to keep cooking! Overcooked hard boiled eggs will develop a green ring around the yolk, which is not appetizing, especially if you plan to make deviled eggs.

InstantPot Directions
Add 1” of water in the bottom of the insert. Place the steamer insert and add all of the eggs. Close the lid and pressure valve. Hit the ‘Manual’ button and adjust the time.

Soft-boiled: 3-4 minutes
Hard-boiled: 5-6 minutes

Once the timer goes off, turn OFF the InstantPot and hit the Quick Release button. Once the pressure is released, open the lid and dump the eggs into a bowl of ice water.

Stove top Directions
Add 1” of water in the bottom of the pan. Place steamer insert and turn on high. Once the water is boiling, add the eggs and start the timer.

Soft-boiled: 6 minutes
Hard-boiled: 12 minutes

Once finished, remove from the heat, and immediately dump the eggs into a bowl of ice water.

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BOTH METHODS:

Let sit in the cold water for 5 minutes to completely cool. After that, you can either store them with the shell or remove the shells before storage.  I find peeled eggs tend to turn watery when stored in the fridge, so I usually leave the peels on until I’m ready to use them.

To peel the eggs, hit the egg on the counter or side of the bowl a few times to crack the shell. The shell should easily slip right off!

Storage Timeline: You can keep unpeeled eggs up to a week in the fridge, but I’d try to eat peeled eggs within 3-4 days.

Ideas on how to use Hard Boiled Eggs

Easy snack: I keep eggs in a closed bowl in the fridge. When I’ve hungry or need a small boost, I’ll eat one with some salt or seasoning. Right now, ‘Everything but the Bagel’ is my go-to seasoning, but you can also add curry powder or paprika.

Deviled Eggs (of course!): These are easy to make: just cut the egg in half and remove the yolks into a separate bowl. Once you have all the yolks, smash until it’s a fine powder and then add mayonnaise, mustard, salt, & pepper to taste. You can add some vinegar and celery salt to add depth of flavor. I’ve also used avocado instead of mayonnaise, added curry powder instead of mustard, or used goat cheese and chives. There’s no limit to the possibilities!

Egg Salad: Use several eggs for a light lunch by chopping up the egg and adding mayonnaise, celery, diced apple or raisins, salt & pepper. Either put on bread for a sandwich or top a bed of lettuce. Make sure to add avocado to either for added deliciousness.

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