What would summer and backyard barbecues be without deviled eggs? They compliment burgers and hotdogs, chicken and ribs. And, there are never any left on the plate at the end of the day.
They are inexpensive to make and you probably have all of the ingredients already.
There seems to be two problems that can occur when making hard boiled eggs. One is that nasty green ring around the yolk. It won't harm you but it looks so unappetizing. The green is caused by a chemical reaction involving sulfur (from the egg white) and iron (from the egg yolk), which naturally react to form ferrous sulfide at the surface of the yolk. The reaction is usually caused by overcooking.
Another problem is when the egg shell doesn't loosen from the cooked egg and chunks of the white stick to the shell leaving a gnarled mess. I've heard that very fresh eggs will be much more difficult to peel than older one. So it helps to plan ahead when you know you will be hard boiling them.
This is my method for cooking hard boiled eggs that are easy to shell and are a lovely yellow color:
Place eggs into a pan in a single layer, without stacking.
Fill pan with cold tap water, covering the eggs with at least 1-inch of water.
Heat over medium-high heat just until boiling.
Reduce heat and continue cooking gently for just another minute.
Turn off the heat; cover and allow to sit for 25 minutes.
Pour off the hot water and run cold water on the eggs while still in the pot. Allow the eggs to cool, changing the water a few times.
Remove the eggs from the water; crack and peel under cold running water.
6 eggs, hard boiled and peeled
1/4 Miracle Whip or mayonnaise
1 tsp. vinegar
1 tsp prepared mustard
1/8 tsp salt
1 tsp Worcestershire Sauce
Spoon in or pipe egg mixture into each egg.