I’m not sure if spring is ever going to hit here in central PA. I mean, “technically” it’s spring, but we’ve got enough snow outside to make a snowman! The first cookout of the season can’t be too far off, can it? And we all know what that means: potluck dishes! Or picnic food, barbecue fare…whatever you call it, chances are the table where the good stuff is will include more than one dish of deviled eggs.
Many thanks to our friends at Delicious Living for the great egg inspiration below. Three fresh, new deviled egg recipes that are picnic-perfect, easy to make and sure to add a little interest to the overall buffet. (The selection can get a little tired at those yearly events…)
3 Fresh New Ways with Deviled Eggs
The Best Way to Hard Boil an Egg
Have you ever wondered if you’re actually hard boiling eggs the right way? Or the easiest way? Or, if you’re like me, maybe you just forget every time how many minutes those eggs are supposed to boil? Here’s one method that will provide perfectly hard-cooked eggs every time.
- 12 eggs
- Fill a large saucepan halfway with water. Bring to a rolling boil.
- Once water boils, lower the heat and lower eggs into the water using a wire basket/strainer. (The strainer will lower them gently so they don't hit each other and break.)
- Allow eggs to cook at a slow simmer for 12-13 minutes. Immediately move eggs to a strainer/colander and run under cold water or, for best results, immerse in an ice water bath (just water and ice.)
- Once eggs have been cooled in water for 5 minutes, peel right away and refrigerate for up to 4 days.
Eggs are a convenient and versatile source of protein, and even with the recent price increase, they’re still relatively low in cost. So while you’re boiling them up for your favorite deviled egg recipe, why not cook a few extra to snack on throughout the week? You can even shape them for the kids’ lunches with the molds below (just wait till you see their faces when they see a bunny egg!)