Oh, deviled eggs. You are so lovely. So fancy. So delectable. Such a pain to peel – NOT anymore! In this post, I’m going to share one simple tweak that makes a big difference when making perfect deviled eggs. They made look difficult, but they were actually really easy.
If you don’t already know, I love deviled eggs (see my Asian-Style Deviled Egg post here), but hate hate hate hate peeling the shell. The internet has 15,000,000 suggestions to make this task better/easier/faster, but none of them really worked for me.
It wasn’t until I switched from starting the eggs in a pot of cold water to hot water that my eggs looked like the one on the right as opposed to the left. ^I’m talkin about that picture right there!
Get a pot of water to a boil first. Place the eggs on a slotted spoon and gently drop them in the water. Boil the eggs for exactly 11 minutes and then take them out and submerge in ice water until completely cool. Voilà! Peeling-pain-in-the-butt BE GONE!
With this special Italian twist, I wanted to try a totally different consistency with the yolk. I added some mayonnaise, sun-dried tomatoes, pesto and then used a melon baller to “scoop” it into the whites. The finished product ended up looking really refined and elegant – not to mention ultra delicious.
You don’t have to divulge the ease and simplicity of this recipe to your guests. Let them stay impressed with your fancy food skills. 🙂
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Italian Style Deviled Eggs
- 4 eggs
- 1 TBS mayonnaise
- 1 TBS pesto
- 2 sun-dried tomatoes, minced
- 2 slices pancetta, cooked and broken into pieces
- salt & pepper
- basil, to garnish
- chives, to garnish
- toasted pine nuts, to garnish
- Bring a small pot of water to a boil.
- Using a slotted spoon, gently place each of the eggs in the boiling water and set a timer for 11 minutes.
- Remove from boiling water with your slotted spoon and submerge in an ice bath for 15 minutes or until completely cooled down.
- I like to use the back of a knife to gently tap the eggshell until it starts to crack. From there, peel the entire shell and set the eggs aside.
- Cut the eggs in half (the long way) and pop the yolk into a small bowl. Set the whites on a piece of paper towel so they can dry off.
- Mash the yolks with a fork thoroughly and then add the mayonnaise, pesto, and minced sun-dried tomato – mix together.
- Using a melon baller, scoop a ball of the filling into each of the egg whites. Top with pancetta pieces, basil, chives, and toasted pine nuts to garnish.