Devilled Eggs

In college, I had a food science teacher that absolutely loved eggs. She could have talked about them for six months and not run out of things to say.

She cooked boiled eggs by getting the water to boiling then taking off the heat. She had a scientific explanation of how the heat transferred to the center but I've forgotten it by now.

Her other trick, as is also mentioned below is to put the eggs in when the water's boiling. This makes the eggs more tender. (again scientific explanation forgotten). I've found that I need to put them in slowly or they crack. I see tiny air bubbles going when I do it slowly, so that must have something to do with it. Over the years, I've stumbled on having the water hot out of the faucet and putting the eggs in. This is fast and almost as tender as dropping them in the boiling water.

I've done it this way for years and always get comments about my perfect eggs.

You can play around with these ingredients. They're what I use depending on who they're for. Make sure you start off easy and add so you don't wind up with a runny mess! Combine the mashed yolks with:

Duke's mayonnaise or Miracle Whip
Grey Poupon mustard instead of yellow -but sometimes I like the yellow too.
Several liberal dashes of Tabasco, Cholula or Texas Pete
Lawry's Season Salt instead of regular salt
Sweet relish or Dill relish depending on which flavor you like best

I put my eggs fully covered in water and bring to a boil, cut the heat off and let them sit on the hot eye for 10 minutes, i pour cold water over them, chunk ice in there to cool them off fast, i use old eggs(they peel better), after separated the shell and cutting them in half i place the whites in deviled egg holders, two tupperware containers made just for that and one crystal dish made for it also., to the yolk i add miracle whip,dash of spicy mustard, salt , pepper, worcheshire sauce, mixed then placed in a ziploc bag, of which i snip and end off, i use it like a pastry bag to fill the egg white halves... on top of that i put little green olives sliced in half, and a sprinkle of sweet paprika

if i did not make these on xmas and thanksgiving, id have very unhappy people staring at M., lol

My mom put red caviar on it once (using same recipes as mentioned below). Um..not so appealing when you are a kid but I'm sure I'd like it now.

I used to just boil and then forget to time the 7 minutes (so..now you got some lovely exploded ones). Now, I bring the water to a boil, remove from heat, cover and have it sit 20 min. Perfect every time.

I don't use miracle whip (hate the sweetness but that's just my preference). I use light mayo and a little bit of mustard...salt/pepper to taste and sprinkle with paprika. Not fancy BUT everyone I know plus family love my deviled eggs and they're usually gobbled up before they hit the table.

I take the yokes and add miracle whip, a little mustard (yellow or dijon). The amount varies based on how much you are making, I always add a little at a time so it stays thick. You don't want runny deviled eggs. =) Then I chop gherkin sweet pickles and small dill pickles, equal amounts of both, and add them into the mixture. Pour a little sweet pickle juice into the mixture, and add salt and pepper to taste. Once you are satisfied, scoop it into the egg halves and sprinkle with paprika. Good luck.

I have more of an answer for the boiling part. I put a little vinegar in the water, supposed to help prevent cracking or more specifically, keep the egg inside if their is a small crack. Also, I read (and do this) that you should put the eggs in the water when it's already boiling. I was afraid to try this because I thought they would be more likely to crack than if they were in the cold water that worked up to boiling. But I haven't had a problem. I put them in when it's just before boiling. I do lower them in carefully with a slotted spoon. I think it keeps the yolk more yellow, and also keeps the yolk in the middle instead of having that annyoing part where there's barely any white and it's hard to cut.

I am a deviled egg purist. I don't add much to them, I mix the yolks with mayo or Miracle Whip, put it in a pastry bag with the fancy tips (like for frosting) and put it on that way for pretty presentation. I sprinkle either a little paprika or throw a few green onions on top. I'm sure there are fancier recipes and you said you want more spice, so I'm sure you'll get better answers!

Boil for ten min. Drain put in cold water with ice then peel ..
In the yoak part i put mayo and a little mustard salt and pepper put in white and sprinkle w/ paprika...

I always add a little horseradish (or h.r. sauce) for a bit of a kick! and I use dry mustard vs. the mustard from the fridge and some mayo. Blend into the yolks after mashing them up completely with a fork. Once spooned back into the egg I add a little ceyenne pepper and sometimes I top off with an olive.

Semi Homemade with Sandra Lee had a show with deviled eggs a few weeks ago. Recipe is on food network. The unique thing she did is cut the top off the whole egg and a sliver off the bootom so it would stand up straight. then she made the egg filling and piped it back in with a zip loc baggie and put the little top of the egg back on like a lid. So cute! I add pickle relish, cajun seasoning, tobasco, tiny chopped white or green onions. celery salt, mayo, brown mustard, salt and pepper. not boring at all.