Do you know the best temperature for boiling eggs to make deviled eggs? You boil the devil out of them! I’m just kidding. Seriously, if you want to make eggcellent deviled eggs, this is a great way to cook them…
First, believe it or not, you don’t want an egg that is too fresh. Eggs that are fresh off the farm can be more difficult to peel, so you want your eggs about one or two weeks old.
Then, (and this is a very cool tip), rest your eggs on their sides for at least eight hours in your frig. You won’t be able to close the carton, but this will center your yolks!
About a ½ hour before you start boiling your eggs, take them out of the refrigerator. Warming them in this manner for a bit will reduce the chances of cracking when they cook. Giving them ample room in your pot – enough so that they don’t bump into each other – will also help reduce cracking.
Ok, on to the boiling! Egg whites become solid at about 140-149 degrees Fahrenheit and the yolks between 149 and 157 – much less than the boiling point of water which is 212. The point is that if you leave your eggs bouncing around in boiling water too long, you will get rubbery whites and green rimmed yolks – yuck!
Here’s the trick…as soon as your water comes to a boil, take your pot off the hot burner. Leave your eggs in that covered pot of hot water for 30 more minutes to finish cooking to perfection. Completely cool for easy peeling and then go ahead and make your devilishly good eggs!