Nicky has always loved hard-boiled eggs or “boilers” as we call them in our house. His favorite part is the bright yellow yolk, while Benny eats all the white and leaves the “yellow” for his brother. In a never-ending quest to sleep just a little later in the morning, I decided to start deviling boilers at night, so breakfast is now both a novelty and a snap.
Sometimes well-laid plans come together…deviled eggs are the boys’ new favorite breakfast. Two deviled eggs (one whole egg) are plenty for each kid, along with their regular serving of fruit and ice water.
This method for hard-boiling the eggs belongs to Andrew. He’s done it this way for years and swears that 12 minutes will yield a runny yolk and 14 minutes will create the unwanted gray line around the yolk. He swears that 13 minutes is pure perfection. Being married to a chef makes for odd kitchen debates.
Andrew will, however, take advice on peeling an egg. He’ll lament every day on the perils of peeling “boilers.” He’ll welcome any tricks you might have for peeling the perfect egg, especially since he shared his secret cooking time.
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1 tablespoon mayonnaise
1 teaspoon prepared yellow mustard
Pinch of garlic salt
Pinch of black pepper
Pinch of paprika
Place the eggs in a saucepan, cover with cool water, bring to a boil, turn off the heat and cover with a tight-fitting lid. Let the eggs sit in the hot water for 13 minutes, drain, run under cool water and peel.
Cut the eggs in half widthwise and remove the yolks. Combine the yolks, mayonnaise, mustard, garlic salt, and pepper in a small bowl. Mash with a wire whisk until the yolk mixture is smooth and creamy. Fill each egg white with a dollop of the yolk mixture, dividing equally, and sprinkle with paprika.
Makes 8 deviled eggs
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