Have you ever wondered why some hard-boiled eggs turn out rubbery — with chalky yolks? The answer is that eggs take to gentle cooking — not hard-boiling. Turn off the heat. It’s that simple. Follow the instructions below for the secret…
- 8 hard-cooked eggs, shells removed (per instructions below)
- ¼ cup mayonnaise
- 1-2 teaspoons Dijon mustard
- Champagne or white wine vinegar
- Salt and freshly ground pepper
- ¼ cup mixed fresh herbs (such as cilantro, chives, dill, parsley, chervil), plus more for serving
- Pitted olives, torn in half, optional
For hard-cooked eggs:
- Place eggs into a saucepan and cover completely with water by at least one inch. Bring to a full boil over high heat.
- Turn the heat off, cover the pan and leave on the burner for 12 minutes.
- Remove eggs from the pan, place into a bowl filled with ice-water and cool. Peel eggs when fully cool.
For deviled eggs:
- Slice eggs in half lengthwise. Remove yolks and place into a small bowl. Place white halves on a platter.
- With a fork, mash yolks until relatively smooth, with as few lumps as possible. Add mayonnaise to the bowl with mustard (start with less, then taste and add more as necessary), a splash of vinegar, salt and pepper to taste. Mix well then add fresh herbs and mix again.
- Spoon yolk-mixture into egg-white halves. Or spoon yolk mixture into a quart-sized ziploc bag. Seal the bag and cut the tip of the bag off on one side (opposite the sealed edge). The cut will make a small hole. Pipe the yolk mixture into the egg-white halves through the hole, using the baggy like a pastry bag. Toss the bag when you are done.
- Garnish with chopped herbs and olive halves (optional).