Monday, June 7, 2010

Good Deal on Eggs and How to Perfectly Hard-boil One

My favorite deal at Harris Teeter this week (good til Tues 6/8) is Eggland's Best Large Eggs. They are on sale BOGO. They are normally $2.69 so with the sale, the price is $1.35. And then use the coupon for 35 cents (which doubles) and you get a dozen eggs for 65 cents!!! And good eggs too!!

Rob has a party at work this Friday and I was gonna send in spinach dip and crackers but now I am sending in deviled eggs!!

So speaking of eggs I wanted to share how to perfectly hard-boil an egg. I am only sharing because really for years I would hard-boil eggs and the shell would stick to the egg. . . or the shell would break into tiny little pieces. . it would take me way too long to peel a hard-boiled egg. Or the yolk would be green or I could not get the yolk to separate from the white.

I tried different brands. I tried brown vs. white. I tried getting them as fresh as possible. And then I learned the secret and it works every time!!


For hard-boiled eggs, place your eggs in a pot and then add enough COLD water to cover the eggs. Bring to boiling over high heat. Reduce heat so water is just below simmering and COVER. And cook at simmering for 15 minutes. Then drain. Then fill pan with eggs in it with cold water and let stand for 2 minutes.

Then you can peel your eggs perfectly!!
You know though. . I still have to look up this recipe every time.

So tell me do you have a good deviled egg recipe?? I simply add mayo, mustard, and a little bit of milk to the yolks and then sprinkle with paprika. But do any of you do something different that makes deviled eggs even more delish than they already are?? Please share.

7 comments:

  1. I like curried deviled eggs - just curry powder, mayo and garlic salt to taste. yum!

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  2. Hey Su! i LOVE deviled eggs! you know, i boil mine the same way but don't cover them...they turn our perfect every time :) for recipe i add mayo, vinegar and mustard and that is it! i get compliments everytime i make them :) i just usually do three capfuls of white vinegar, close to 3/4 cup of mayo and about 1 tablespoon mustard, sometimes a squirt more...then mix it all up! i also use light hellman's and nobody ever knows the difference...and this recipe is when i boil 12 eggs:0
    also, i become hooked to franks hot sauce...i love this on top of my deviled eggs! they are also good with texas pete...enjoy!! thanks for the egg info...i just ran out!!
    blessings,
    KR

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  3. I add finely chopped sweet relish to mine! Use Pampered Chef accent decorator to make them pretty (easy 2).

    Pampered Chef has a new ( this month) cool n serve that has a part u freeze to keep things cold. One side 4 eggs one side flat for other items!!!

    I boil my eggs as u do except once they boil take off heat and let sit covered for 10 minutes. Then cold water!!!

    Thanks for sharing!!!! Carol

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  4. that was really helpful! -JM

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  5. Su! I get your posts on my phone. When I saw this post today, I HAD to log on (keep in mind i almost never get on the computer when i get home from work!!) to leave a comment about my mom's deviled eggs - they are SOOO good!!

    this recipe calls for 8 eggs, so adjust the meaurements as needed. 3 tablespoons mayo, 1/2 teaspoon salt, 1 teaspoon mustard, 1/2 teaspoon lemon juice, pepper to taste, several dashes of tabasco sauce, then parika for garnish. I don't really measure it, so you may want to taste to make sure you like it.

    this is always my favorite part of family get-togethers - i LOVE these deviled eggs :)

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  6. The coupon fairy has been good to me this week! Ran to HT this morning to get my eggs and Smart Balance milk. Sold out of Egglands Eggs so I went to get a raincheck. The mgr said they were substituting the extra large so I went to get a box of those. They were technically more expensive but somehow rang up at one cent! Have no idea! Southern Living has a lot of deviled egg recipes - my MIL uses ranch dressing instead of mayo and hers are delicious. She also adds some mustard and maybe something else.

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  7. My dad always added finely chopped celery for little crunch :)

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