If you have chickens of your own, buy your eggs at a roadside farm stand or are a CSA member, you’ve probably shredded your fair share of hard boiled eggs while trying to take the shells off. As a lover of egg salad, deviled eggs and just plain hard boiled eggs, I thought I’d share with you the method I arrived at after trying every online remedy I could find. I finally had a eureka moment when I combined a few different methods and I’m never turning back! You no longer have to look to Father Time for the assist, as you can steam your eggs literally just a few minutes after plucking them from the coop and still be able to peel your eggs.
Items you need:
6 fresh eggs
A stainless steel steamer basket (a stainless steel strainer will do)
A pot with a lid
1/2 teaspoon baking soda
Next, fill the pot with hot water just to where it touches the bottom of the steamer basket and add your 1/2 teaspoon of baking soda to the water. Place the lid and bring the water to a boil. Gently add your 6 eggs, place the lid, and set the timer for 16 minutes. The time may need to be adjusted for different altitudes or if you use more than 6 eggs. You may want to add 2 to 3 more minutes of steam time for a second row of eggs. When the timer is almost up, prepare a bowl of ice water for the eggs. As soon as the timer goes off, ladle the eggs into the ice bath and let them cool completely. You may have a few divots here and there while peeling, but compared to the usual mess I used to make, this method has been a time and egg saver in my kitchen!
I thought I would also pass along the recipe I’ve been using for deviled eggs. It differs from some, as it is mayo-free!
1/4 to 1/2 cup of greek yogurt
1/2 teaspoon of ground mustard
1 teaspoon of yellow mustard
1/4 teaspoon of paprika, plus a bit sprinkled on top
1/4 teaspoon of celery salt
1/8 teaspoon of salt
1/8 teaspoon of pepper
A few shoots of fresh chives
Directions: Slice those beautiful hard boiled eggs you just steamed in half lengthwise and put the yolks in a small bowl. Mash the yolks with a fork and then add the greek yogurt and spices. Mix well and generously spoon back into the whites. Top with paprika and fresh chives from your spring garden, if you’re child hasn’t already taken as many as they could for their mud kitchen, and enjoy!