Hard Cooked Eggs Not Boiled

     I for one, am always looking for a short cut or an easy way out in the kitchen.  When I heard about this one, I was all over it.

     To boil an egg, I was taught to stick eggs in a pot of cold water, bring to a medium boil, allow to boil 12 minutes.  Rinse in cool water and allow to cool before refrigerating.  Simple enough.  What I learned as I got older is that older eggs peal easier so I buy two dozen eggs and save one for a week before doing the boiling.

The reason for the older egg being better, just in case your inquisitive mind is wondering -
After the protective coat is washed off the egg shell the egg becomes porous and begins to absorb air and loose some carbon dioxide contained in the albumen. In addition, as the egg gets older it will shrink and the air space between the egg shell and the membrane will get larger.

     Back to a new way to cook the hard egg -
 
Instead of boiling, try baking.  Yep - Turn the oven on to 325-350 degrees; load up a muffin pan ( or lay eggs directly on the oven rack ) with the eggs; bake for 25-30 minutes; remove from oven and plunge into cold (or icy) water for 10 minutes, and they are ready to put in the refrigerator or make into the perfect deviled egg.  Voila ! Easy.  There are sometimes a brown mark on the shell where it comes in contact with the pan but that usually comes right off with the ice plunge.

      This method is especially convenient when you are cooking for a large group or making the eggs for the big hunt.  you can easily make several dozen eggs at one time.  

     Looking for a new recipe for deviled or stuffed eggs?  Try  one of these.

The classic -

6 hard-cooked eggs, halved lengthwise
¼ cup mayonnaise
¼ teaspoon salt
Dash pepper
2 teaspoons prepared mustard
1 tablespoon minced onion
1 tablespoon finely chopped celery (optional)
1 tablespoon finely chopped stuffed green olives (optional)*

Remove egg yolks. Mash, and combine with remaining ingredients. Refill egg whites, using pastry tube if desired. Chill. Trim tops with pimiento diamonds or paprika.
(For plump deviled eggs, refill only 8 halves; chop extras and use for tomoato-salad trim the next day.)
*Or substitute crumbled bacon, chopped pimiento, chives, sweet pickle, or parsley for the garnish.

 
 Devilish Stuffed Eggs with a Kick -

6 hard-boiled eggs, peeled and cut lengthwise
2 tablespoons real mayonnaise
2 tablespoons finely chopped Reese Double Martini Sour Cocktail   Onions  (2 tablespoons is about 3 onions) (Remove the onion tips    before chopping)
3 tablespoons sweet pepper relish
2 teaspoons prepared horseradish
1 teaspoon Grey Poupon Dijon Mustard
1/8 teaspoon salt
1/2 teaspoon ground black pepper
Paprika for garnish
Mix 2-8 into a large bowl while boiling the eggs
Making the filling:
1) Cut the peeled boiled eggs in half lengthwise.
2) In a separate cooking bowl, grind up the yolks until they are of a fine consistency.
3) Add half of the mixture to the yolk and stir until blended evenly.
4) Add additional mixture as desired until the mixture is a firm but moldable paste. (The goal is prevent the mixture from becoming runny)

Fill the empty egg whites with the paste evenly until all of the paste is used. (Use two spoons)

Sprinkle a light amount paprika on the finished deviled eggs. Serve and enjoy!