Easter Eggs Without The Green Ring Of Doom
At the SheKnows.com test kitchen, we adore leftover Easter eggs simply for one reason: deviled crab eggs. By cutting the hard-boiled (a.k.a. hard-cooked) eggs horizontally instead of vertically, you’ll have a deeper well for stuffing it full of crabby goodness.
There’s no mystery to hard-boiling eggs. There is one (and only one) tried-and-true method for hard cooking eggs that will eliminate that mysterious green ring around the yolk and prevent the smell of sulfur. Oh, and cracked eggs? You can (almost) kiss those goodbye with this method. And though fresh eggs are best for scrambling and frying, eggs that are a few days old will peel much easier than any egg plucked right from the hen house.
Hard boiled eggs
Deviled crab-filled eggs recipe
Hard boiled egg FAQ's
Can I add vinegar to the cooking water to prevent the shell from cracking?
Yes, but the vinegar doesn’t really prevent the cracking. As with poached eggs, the vinegar helps to coagulate the egg whites so they don’t roam far from their point of origin. As long as you bring the water up to a boil slowly and gently remove the pan from the heat once it comes to a boil, the eggs should remain crackle-free.
The dye from my eggs penetrated the whites. What should I do?
As long as it’s a food-safe dye, eat the eggs as planned. If you need beautiful, bright white eggs for presentation, you’ll have to cook additional eggs and skip the dye.
Sounds delicious, but what’s so devilish about this egg recipe?
The term "deviled" usually refers to anything spicy — mustard, hot sauce, red peppers, cayenne. In this case, it’s Dijon mustard.
I’m a traditionalist. Can I skip the crab and just do a traditional deviled egg recipe?
You bet! In fact, you can fill the hard boiled eggs with absolutely anything. Try chicken salad, lobster salad, artichoke and spinach dip, guacamole or saffron mayonnaise.
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