Peeling, Slicing and Removing Egg Yolks

Since egg whites with gouges, cracks, or uneven yolks do not make pretty deviled eggs, peeling and slicing the eggs is an important step when learning how to make any deviled eggs recipe. With a few easy steps, peeling and slicing the eggs is easy and the finished dish will look best every time.

Step #5: Let Eggs Cool Before Peeling

After allowing the eggs to sit in the hot-water pot for 30 minutes, it is best to let boiled eggs cool in an ice-water bath for at least 20 minutes before peeling, since this gives the egg whites and yolks time to become firm. Cooling the eggs quickly prevents the greenish/gray ring from forming around the yolk, which can affect the appearance (color) of the filling. This is the main reason we use an ice bath to rapidly chill the eggs. You can use another pot with water and ice already prepared, or simply drain the hot water from the pot holding the eggs and add cold water and ice cubes.

Once the eggs are cool, they should be removed from the ice bath one at a time and tapped lightly against a hard surface, like a countertop, two or three times. Be careful not to smash the egg or break it completely in half. Once the shell is cracked in several places, use light pressure to roll it until the entire shell has a crackled look.

Step #6: Soak The Egg Before Peeling

After the shell has been cracked, the egg should be returned to the ice water bath to soak for a few minutes (up to 10). The water will get under the shell, loosening the membrane and making the egg easier to peel properly, which is essential to making deviled eggs. If a shell is stubborn, holding the egg under running water while peeling the shell often helps.

After the shell has been removed, the egg should be rinsed with cold running water to remove any tiny bits of shell that may be clinging to the egg white; after all, no one wants bits of shells on their deviled eggs.

Step #7: Slicing Deviled Eggs

Eggs should be sliced in half along the long side with a sharp knife. Serrated knives may leave marks on the cut edge of the egg white, so it is best to use a knife that does not have a serrated edge. Hold the egg firmly between a thumb and finger and cut in a single motion to get a nice, smooth and even edge. Be sure not to squeeze too tightly since this may cause the egg white to crack and make the egg unusable for aesthetic reasons. Placing the egg in a holder, like those in a deviled egg serving platter or the base of an egg slicer, may make it easier to slice.

Step #8: Removing The Yolks

After slicing, the yolks will pop out easily when light pressure is applied to the sides of the egg white. Simply grasp the egg between the thumb and fingers and press slightly on both sides of the egg. If the yolk does not pop out, slip the tip of a spoon between the yolk and the white to loosen it. While it is important not to gouge or damage the egg white, the yolk will eventually be mashed to make the deviled egg filling so if it breaks apart when being removed, it does not matter.

While making deviled eggs may seem easy, getting them picture-perfect takes a little effort. Don’t worry about spending too much time making them beautiful – family and friends just want deviled eggs that taste great. Nonetheless, following these simple tips for how to make deviled eggs will make sure that the egg whites will be smooth, ready to fill and display to guests. The next steps will show how to make deviled eggs filling.