I can’t believe it took me so long to find out the perfect way to peel hard-cooked eggs. Until the whole yolk/cholesterol issue reared it’s ugly head, we ate a lot of hard boiled eggs. I still make deviled eggs for parties and special occasions. I used to think it was pure luck or that I had to appease the eggshell gods in order to end up with more egg on the egg and less stuck to the shell.
One day I was chatting with a neighbor who’s son, Brady, was in school to become a chef. He was in the room, with his ever-present music plugged into his ears. I mentioned my two-dozen cooked eggs at home and how I was not looking forward to wrestling the shells from them.
Brady looked at me and said, “Just roll them?”
“What?” I asked, thinking maybe he was repeating the lyrics to the song playing through his headset and not talking to me.
He smiled and said, “Roll them gently onto a hard surface and crack them all over. The membrane will separate from the egg and the shell will practically fall right off.” He sounded like he was quoting a cook book, and maybe he was.
“Really?” I was stunned. Was this the same kid who used to love Pokeman cards and skateboarding ? Amazing.
“Yeah,” he said, and I recognized a fleeting image of that little boy I knew, “And do it on some newspaper and put it all in your compost.”
I thanked him and later that day I tried his method and it worked. I’ve never lost one egg to an eggshell since.
Since my friends and family insist I make the world’s best Deviled Eggs, I’ll share the recipe here.
1 Dozen hard cooked eggs, peeled.
Cut the eggs in half, lengthwise, and remove the yellow. It helps to press, gently, on the back of the egg and pop the yellow out. Put the yellows in a mixing bowl, or your food-processor bowl. I make the filling in my food processor when I’m doing a dozen or more.
Place the whites on a serving plate, cover with plastic wrap or an overturned bowl and place in the fridge.
Add to the yellows: (the measurements are never exact, just make sure you end up with a filling with the texture of peanut butter).
Add any of the whites that fell apart (there is always at least one) to the yellows.
Cup Salad Dressing (Miracle Whip)
3 TBS of Sweet Pickle Relish (not drained)
2 TBS yellow mustard
A Dash or two of Cayenne pepper
Salt to taste
Mash or process until smooth. Fill the whites, top with paprika (or chopped chives, parsley, or chili powder depending upon your tastes). Keep refrigerated until time to serve. They should be eaten ASAP. I’ve made them the night before a party and this helps me budget my time.
When I make more than a few, I load a plastic bag (quart sized or gallon size). I pipe the filling in, like you would cake frosting. It makes filling them easier and they look a lot nicer. If you end up with extra egg filling, make a sandwich and enjoy!