This weekend I learned that I’ve been making hard-boiled eggs wrong my whole life. Did you know that you’re not supposed to just boil the crap out of eggs for 15 straight minutes? News to me!
Apparently, the proper way to do it is to place your raw eggs in a pot with room temperature water, bring the water to a boil, turn the stove off, cover the pot, and let the eggs sit for 12-13 minutes in super-hot-but-not-actually-boiling water. This will result in perfectly boiled eggs with firm egg whites and golden yolks (no gross grey/green rings around the edges – which, apparently, is the result of overcooking).
I know, right? *Mind blown*
All this to say: I made deviled eggs this weekend, and they turned out great! I boiled the eggs properly and everything. Then I jazzed them up with crispy bacon crumbles, teeny tiny tomatoes, and crunchy lettuce – voila, BLT deviled eggs. They were the perfect football-viewing snack (along with all the other yummy treats Amy’s mom made us), and really did taste a little like BLTs. Though, to be honest, the bacon flavor could have been stronger. The next time I make these, I think I’m going to try mixing a little bit of bacon grease into the filling. Always more bacon!
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- 9 large eggs, boiled and peeled
- 2 tbsp Hellmann's Real Mayonnaise
- 1 tbsp yellow mustard
- 6 strips bacon, cooked until crisp
- 9 grape tomatoes
- Lettuce, chopped
- Slice your eggs in half, length-wise. Wipe your knife off between each slicing to avoid getting yellow yolk smears all over your egg whites.
- Gently spoon egg yolks into a small bowl.
- Add mustard and mayo to the bowl, and mash with a fork until mixture is smooth and uniformly creamy and yellow. For smoothest results, use a food processor or blender.
- Divide yolk filling evenly between your egg halves (with a spoon, or a piping bag for prettier results). Set aside.
- Slice each tiny tomato in half, and gently push one half into the yolk filling of each deviled egg.
- Crumble your bacon into bits, and sprinkle generously over each egg.
- Top eggs with some chopped lettuce.
I actually just recently learned how to make hard-boiled eggs, so this is perfect timing! I do remember eating a lot of those green-ringed eggs when I was a kid though. Cooking them this way is so much better, isn’t it?
SO much better! Also, easier somehow ;p