Eggstra Information

This year, I saw the advice on boiling the perfect egg on Facebook. I suppose everyone who's anyone on Facebook did. Will, I followed their "advice" and put the eggs into the water cold (I usually do that) then brought them to a very gentle boil for a few minutes then put the lid on, turned the burner off, and walked away. 

The eggs dyed beautifully, with no noticeable cracks, and no mishaps that would indicate undue rawness. We mostly did the egg bath PAAS dyes, with a side of dab on with a sponge stuff that gave a tie die kind of effect.

pretty eggs in their rows

The plan for Easter feast was to turn the pretty dyed eggs into yummy devilled eggs. Yeah. Not so much. The eggs were cooked, but they just weren't firm enough to peel well. Definitely not firm enough to act as finger food. So, on to plan B. Devilled egg salad. 

After we decided that they were done enough to be egg salad, we finished peeling them As advertised, the yolks were a beautiful yellow, and no grey on the outside of them. I stirred in my usual devilled egg ingredients (which I never measure, and might depend on how much of what is in the fridge) and topped with a little mild red chili powder since I was out of paprika.

no, I'm not pretty plating obsessed

All in all, I think it turned out pretty tasty. We joked about mixing some with the mashed potatos to make mashed potato salad. Stop laughing!

I've learned that eggs for devilling need more cooking though. The "rubbery" whites, and nearly dry yolks work better for that plate of Easter feasty goodness.