Hard Boiled Eggs
Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.
Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
How to Make Deviled Eggs:
Transfer hard-boiled eggs to a bowl of ice water with a slotted spoon and let cool.
Drain the ice water. One at a time, crack the bottom, wider end of each egg against the bowl, then hold the egg under cold running water and peel.
Slice the eggs in half lengthwise. Scoop the yolks into a bowl and make your filling.
Fill the egg-white halves with the yolk mixture using a spoon, piping bag or resealable plastic bag with a corner snipped
Photograph by Levi Brown
Let eggs stand at room temperature for 20 minutes before cooking to eliminate the chill from the refrigerator.
Cook 1 dozen eggs or less at one time for more even cooking.
Recipe courtesy of Food Network Magazine