Monday, April 06, 2009

Mmmm...Deviled Eggs...

I think I have found my South Beach Achilles heel - deviled eggs. I made some with light mayo, dijon mustard, salt, pepper and a touch of curry powder. While I was making dinner last night, I kept popping little bits of deviled goodness into my mouth. I didn't eat them all, but I think they could definitely be on my list of non-ice cream-related binge items.

Speaking of deviled eggs, though, does anyone know a foolproof way to boil them or chill them or heat them up or whatever so that the shell comes off more easily? I wound up taking off a third of the whites with some of the shells.


Andrea@WellnessNotes said...

I haven't made deviled eggs in ages. But your description made me hungry; I must make some soon... :)

I usually boil my eggs according to a method someone (I can't remember who) on Food Network demonstrated. I put the eggs in a cold pot of water and bring the water (with the eggs in it) to a boil. Once the water boils,I let it boil for 1 minute and then turn the heat off but leave the pot with the eggs on the burner. (I have an electric stove so the burner stays warm.) I let the eggs sit in the hot water for 10 minutes. Then I rinse the eggs with cold water and put them into a bowl of ice water (lots of ice and little water) for a few minutes. I think the ice bath helps with taking the shell off. This method usually works well for me. I hope it works for you!

AnnekeS said...

I just heard something about peeling eggs. When you are done cooking them drain off most of the water, put on the lid, shake the pot vigiorously so the shells crack a bit. Fill the pot with cold water and let them soak, the water will seep into the shells and will help loosen them.

On a related note, I like mixing the yolks with light laughing cow cheese (garlic and herb).