deviled eggs - anybody have a foolproof recipre for peeling the little devils?

[Anonymous]

I have to make and take deviled eggs today. Mine are always a pain in the ass the peel.
Foolproof recipre anyone?

[Anonymous]

Drain, then shake around in the pan to crack the shells. Then fill the pan with ice water (with ice). The cold water will get under then shells and they're super-easy to peel.

[Anonymous]

I soak them in cold water and then slide my thumb against the edge of the shell and press against the edge to make it lift.

[Anonymous]

thank you. OP here. meant to spell recipe not recipre......must be my pre-thanksgiving martini getting in the way here.

[Anonymous]

there's something on pinterest with baking soda...?

http://www.mnn.com/food/healthy-eating/blogs/use-baking-soda-for-easy-to-peel-hard-boiled-eggs

there you go. add a teaspoon. Apparently, the fresher the eggs (like free range), the harder to peel.

[Anonymous]

Anonymous wrote:I soak them in cold water and then slide my thumb against the edge of the shell and press against the edge to make it lift.

I would not use cold water, it makes the membranes stick to the egg.

After eggs cool for few minutes, crack the shell and pierce the membrane under it. Slide the thumb between membrane and the egg. Then peel the shell while running under warm water.

[Anonymous]

Use older eggs. Super fresh are harder to peel. Get eggs that are a week or so ol.

[Anonymous]

Anonymous wrote:Use older eggs. Super fresh are harder to peel. Get eggs that are a week or so ol.

Yes, I hard boiled a dozen eggs last night, and when peeling them today, I could easily tell the 8 old eggs from the 4 new ones. I give the eggs an ice bath after the boil. Deviled eggs are a PITA, and I always wonder why I keep volunteering to make them, but then I remember why when they are gobbled up like they were today.

[Anonymous]

don't use really fresh eggs and peel under running water

[Anonymous]

Yep, for future reference, the only surefire way to make it easy it to buy the eggs a week in advance, at least. So hop in that time machine, OP!

(My mother used to get her eggs from an egg lady in her town, so they were warm-from-the-chicken's-ass fresh. And she kept wondering why we always had to default to egg salad when she tried to make deviled eggs.)

The other tip I have (again, for future reference) is to put the yolk mixture in a pastry bag or even just a ziplock with a small corner cut off. Squeeze it in, instead of trying to spoon it in.

[Anonymous]

We have a cuisinart egg cooker. For whatever reason I have no issues peeling the eggs after I cook them in it.

[Anonymous]

Second the suggestions to crack the shells all over and peel under running water.

[Anonymous]

You can buy them pre-peeled at Whole Foods.

[Anonymous]

After giving them an ice bath, I rap them on a flat table or counter and then roll firmly, so they're cracked entirely around their "equator." If I'm lucky, the top and bottom come off in entire halves, and the little flecks left around the middle come off with a little brushing or picking.

[Anonymous]

This is how they show you on America's Test Kitchen and it works pretty well. The cooking method (boiling and then setting off heat for 10 minutes) keeps the egg yokes from turning that greenish color and the peeling method works pretty well.

http://www.food.com/recipe/foolproof-hard-boiled-eggs-64854