I am certain that the moment my mother read the title of that post, she laughed out loud. I am not a domestic by any means. My mother cooked by picking up the menu and telling the waitress what she wanted to eat. (I love you, Mom, but you know it’s true!)
When my husband and I were first married, we were broke (funny – almost 7 years later, and we still are!). Obviously, we couldn’t afford to go out to eat for every meal, so I had to start cooking. If it didn’t come out of a box or a bag, I didn’t know how to make it. I had dozens and dozens of recipe books, but none of them had ever been opened. As the years have gone on, I’ve learned a lot more. In fact, I can now read & follow recipes, and I even make up some of my own recipes! It’s quite shocking for a girl who had to teach herself everything.
So, now that you know why it’s such a shock that I’m going to post a cooking tip, here’s my tip:
When you boil eggs for egg salad or deviled eggs, add a few drops of canola or vegetable oil to the water. The eggs absorb the oil and the shells slide right off when you peel them. As the queen of deviled eggs, I promise that this works!
As I type this, I’ve got 3 dozen eggs on the stove. I’m making deviled eggs for our VBS kickoff tomorrow. (Yep, that’s a lot of eggs! I’m hoping the kickoff will be huge!)
- Put the desired amount of eggs in a large pot.
- Add water to the pot until it comes just above the eggs.
- Bring water to a rolling boil.
- Turn off burner and cover pot. Let stand for 14 minutes.
- Run cold water over the eggs until cool. (You can also put ice cubes over the eggs to help them cool faster.)
- Peel the eggs, cut in half, and put the yolks into a bowl.
- Mash up the yolks and stir in some sugar. (I use 1/3 cup for 2 dozen eggs – you don’t need a lot.) Make sure the yolks and sugar get blended together well.
- Add mayonnaise to desired taste, and then a dash of mustard. Mix it all together well.
- Scoop the yolk mixture into the egg halves, and refrigerate until it’s time to serve them.