Meaning, of coure, Off-Center Deviled Eggs. CLEVER, no?
My BFF has been known to call my cell, from the grocery store, as she debates one cut of meat vs. another. She can cook, but doesn't get the same enjoyment from it that I do - and after knowing her for (gulp!) nearly thirty years, this is how it is.
So the latest question from my burgeoning-with-child friend was "There's a right way and other ways to hard-boil eggs, right? And how do I get the yolk in the middle and not off to the side for when I make deviled eggs?"
You know what? She's right. There's more to boiling an egg than just boiling water.
The part about keeping the yolk in the middle? EASY, and probably not what you were expecting. The day before you're going to cook them, take the eggs out of the carton and replace them, on their sides, in the carton (or in a casserole dish). You won't be able to close the carton. Keep them on their sides for 24 hours before cooking, and you too will have Martha-esque yolk-in-the-middle eggs.
And of course, that really only matters if you're hard-boiling.
Don't boil the water first. Put a single layer of eggs in a saucepan and cover with cold water; the water level should be about an inch above the eggs. Add one teaspoon of baking soda to the water, which will help make your eggs easier to peel. Bring to boiling over high heat - crank that flame up!
Once boiling, reduce the heat immediately so that the water is just barely simmering. Cover the saucepan and set the timer for 15 minutes. Let them cook undisturbed.
When 15 minutes is up, run cold water over the eggs. You're done the hard-boiling part.
To be-devil the eggs-
6 hard-cooked eggs
1/4 cup mayonnaise
1 tp prepared mustard
1 tsp vinegar
Halve hard-cooked eggs lengthwise and remove the yolks gently.
Place yolks in a bowl and mash with a fork. Add mayo, mustard, and vinegar; mix well. If desired, season with salt and pepper. Stuff egg-white halves with yolk mixture. If desired, sprinkle with paprika.