With Easter just around the corner, this is a great time to try this deviled egg recipe. These are cute, little, very tempting and especially go well for a potluck party and take no more than 5 minutes when you have boiled eggs ready!
The tricky part is getting the perfect hard boiled eggs and lengthy part is to peel the eggs but my ‘Pro Tips’ section has covered both the tricks so stay tuned!
This is a slightly modified version of classic recipe with a spring twist that comes from fresh cilantro. You can subbed cilantro by any fresh herb of your choice. Let’s get started.
[purerecipe]
Classic European version always have mayo and mustard.
Pro Tips –
How do I know if an egg has gone bad?
Here is a simple test. Immerse an egg into glass of water and if it sinks it’s good to eat. If it floats, it’s time to throw it away!
Perfectly Boiled Eggs –
1. Use a wide sauce pan and cover the eggs by at least one to two inches of cold water. Using cold water and gently bringing it to boil prevents eggs from cracking.
2. Vinegar can prevent egg white running out from any cracked eggs but this is generally not needed.
3. Add 1/2 tspn salt when the water starts boiling. (For geek cooks – salt raises the boiling point of water so add salt only after water starts boiling and always cover the pan to save some energy 
This makes peeling shell easier.
4. After 10-12 minutes, remove from the heat and keep it covered for another 10 minutes.
I saw this video on Facebook which has a trick for how-to peel an egg instantly. Haven’t tried it yet, but let me know if it works for you.
Happy Easter!
Happy Egg Hunting!