Easy To Peel Deviled Eggs

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Deviled Eggs are my go to when I bring a dish to a party and this quick and easy to peel deviled eggs recipe is sure to be a crowd pleaser. I guarantee these easy to peel deviled eggs will be devoured before you even get to try one, so definitely put aside a few for yourself before you unveil them at your next shindig.

My easy to peel deviled eggs recipe is pretty basic consisting of mayonnaise, Dijon mustard, salt & pepper and a dash of paprika on top. Next, is the easy to peel part. Make sure you submerge your eggs into a bowl of ice water after draining. This separates the membrane from the eggshell making the peeling process frustration free.

Tools You Should Consider

• Ninja Food Chopper Express Chop is what I use to puree the ingredients for the filling. I use it for a lot more that deviled eggs. In fact, I probably use it almost daily to chop vegetables for my favorite lunch Low Calorie Veggie Quesadilla.
• Wilton 402-2110 1M Open Star Piping Tip is what I use to pipe the filling into the eggs. As well as making the eggs look fancy, I also think it helps ration the filling because if I spoon filling I find myself running out before all my eggs are complete. Ziplock Gallon Freezer Bags work just fine for this type of filling as well if you don’t have any piping bags handy.

If you do a Google search, you’ll find a lot of different tips and tricks to help you achieve the perfect east to peel hard boiled egg. Thankfully, you don’t have to comb through search results seeking answers because I’ll list the methods I think work best.

What Makes Them Easy to Peel Deviled Eggs?

• Use eggs that aren’t super fresh. I know it sounds weird, however, an older egg is actually easier to peel than a farm fresh one.  The ideal time to peel an egg is 7 to 10 days after it’s been laid. Eggs typically reach supermarket shelves by day 3-5. Buy your eggs a couple of days before you’re planning on using them. This will get yourself in the ballpark of that prime peeling window. 
• Shock the eggs in an ice bath. While the eggs are cooking, I prepare an ice bath in a bowl. When you place the eggs in an ice bath, it stops the cooking process. This helps separate the membrane from the eggshell, making the eggs easier to peel.
• Crack the eggs all around. Take each egg and with one hand gently tap it onto a hard surface. Slowly roll the egg with the palm of your hand so that the shell cracks all around. 
• Peel under cold running water. This helps water get under the membrane making it easier for the shell to just slip off the egg. It also keeps my hands and fingernails free of those annoying little shards of eggshell.

Easy To Peel Deviled Eggs

Angeline Cosgrove

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Prep Time 30 mins

Cook Time 8 mins

Servings 12 Deviled Eggs

Calories 119 kcal

Ingredients

  

• 1 dozen cage free organic eggs
• 1/2 cup mayonnaise
• 1 tbsp dijon mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• dash paprika on top of finished deviled eggs

Instructions

 

• place eggs in the bottom of a large pot then fill with water until just covering the eggs
• place pot on burner and set to high
• once the water starts boiling, cover the pot and turn off the heat, but leave the pot on the burner
• let the eggs stand in the pot for about 8 to 10 minutes
• while eggs are cooking, prepare a bowl of ice water and set aside
• when eggs are done, immediately place them into the ice water and let cool for a couple minutes
• peel the shell off each egg, then slice egg in half removing the yolks and setting aside into a bowl or food processor
• In the food processor, add mayonnaise, dijon mustard and salt and pepper to the egg yolks and mix until smooth
• Pipe or spoon filling into each egg half and dust with paprika before serving