First thing of the best deviled egg recipe, you need to know about how to correctly cook boiled eggs.

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Extremely fresh eggs are not recommended when making hard-boiled eggs. They are very difficult to peel. This is the best use for eggs nearing their expiration date.

To help center the yolks in the eggs, the night before the eggs are to be cooked (approximately 12 hours), store your eggs on their sides in the refrigerator. Seal the egg carton with a piece of tape and turn on its side to center the yolks.

Bring your eggs to room temperature before cooking. The temperature of the egg at the start of the cooking process will affect the cooking time. An egg that is at room temperature at the start of the cooking process will require about 1 minute less cooking time than eggs taken directly from the refrigerator. If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap water.

Place them in a single layer in a pan with enough cold water to cover eggs completely. Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes. If boiled or cooked too long, the protein toughens or becomes rubbery and a greenish or purplish ring forms around the yolk.

Then place under running, cold water to cool quickly. This way of cooking is also known as "coddling." It does not toughen the whites as boiling does. This will also help prevent discoloration of the yolk and will also assist with the peeling process, as the cold water creates steam between the egg white and the shell which makes the shell easier to remove.

Refrigeration is necessary for hard boiled eggs if they eggs are not to be consumed within a few hours. Hard-cooked eggs in the shell can be refrigerated up to one week only.

You can try to make delicious deviled eggs with horseradish and scallions.

4 large hardboiled eggs
2 tablespoons regular or low-fat mayonnaise
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1 tablespoon finely chopped scallions
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon paprika (optional)

Cut the eggs in half lengthwise and place the yolks in a small mixing bowl. Mash, adding the mayonnaise and mustard, until a smooth paste forms. Stir in horseradish, scallions, salt, and pepper.

Using a teaspoon, stuff the egg cavities with the yolk mixture and sprinkle with paprika (optional). Serve at room temperature or chilled.

To discover more information about other egg recipes include the best deviled egg recipe, please visit to 111 Egg Recipes.

Article Source: EzineArticles.com

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