Hard Boiled Eggs

Can it really be that hard?  I forget how every time I go to do it. Which turns out to be less than 3 times a year. But with Easter around the corner, I am going to get in some practice.

Cooking:

• Place your eggs in a single layer at the bottom of a saucepan. 
• Add enough cold water to just cover the eggs.  
• Add 1 tsp salt
• Bring to a full boil over high heat. 
• Then remove from heat, cover, and let sit for 15 minutes.
• Cool eggs by running under cold water or putting them in ice water. 
• (one tip I have yet to try is to add 1 tsp baking soda to the cool water)
• When cool enough to handle, drain and store, or peel and use.

 Peeling:

•  Tap an egg on the countertop to crack the shell, then roll the egg with gentle pressure to loosen shell from egg. 
• Start on the large end and peel off the shell, it should come off pretty well
• Or just be as awesome as this guy. I guarantee the man of the house will want to give this one a try.

(Tips for this one: Blow from the wide end. We'll see!)

Other tips:
http://www.goodlifeeats.com/2011/01/kitchen-tip-easy-peel-hard-boiled-eggs.html
http://www.wikihow.com/Peel-an-Egg

Easter Egg cookies

Prepare cookie dough, dividing into equal parts. Tint each part with food coloring. Roll into long ropes, 1 inch in diameter. Lay them side by side, with a quarter inch space in between. Roll out to 1/4 inch, and cut with egg shaped cutters. Sprinkle with sugar. Bake as directed, thanks for the idea, Betty.

Deviled Eggs

6 hard boiled Eggs (large)
3 Tablespoons mayonnaise or salad dressing (aka: Miracle Whip)
1 Tablespoon sugar
1 teaspoon mustard or honey mustard
1 teaspoon vinegar
salt & pepper to taste
paprika (optional)

• To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat.
• Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes.
• Promptly chill eggs so yolks stay bright yellow.
• Remove shells from eggs by cracking gently all around and rolling egg on counter under gentle pressure from your palm. This loosens the shell and allows you to peel it right off.
• Halve eggs lengthwise with a knife.
• Carefully remove the yolks, and place in a medium bowl.
• Mash yolks with a fork, and add remaining ingredients.
• Add yolk mixture to piping bag with star tip or a zip-top baggie with one corner cut off. Use this to fill the egg white bowls with creamy yolk filling.
• Garnish with a light sprinkling of paprika (optional).