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Secrets for Making Hard Boiled Eggs


Peg Cole is a self-taught cook who shares favorite recipes and methods of cooking and baking.

It's easy to make boiled eggs come out great every time you cook them.

It's easy to make boiled eggs come out great every time you cook them.

Good for any Meal

Making a perfectly cooked boiled egg is simple if you follow a few basics that make them perfect every time. The most important thing to remember is to not boil the eggs for too long. That turns them tough, rubbery, and gives them a green tinge around the yolk.

In school, the home economics teacher said that hard boiled eggs should really be called soft-cooked eggs. Why? Because there's no reason to boil them. The water needs to boil, but once it reaches a boiling point, it's important to remove the pan from the heat. After the water comes to a slow, rolling boil, set the pan aside, cover it with a lid and set a timer for 10 minutes. That's about it.

Eggs are among the most versatile of foods. They're used in cakes, pies, salads, sauces, meatloaves, baked goods, pancakes, sandwiches, whether a main dish, or as a side for any meal. One of my favorite ways to serve them is hard boiled.

How to Boil Eggs

  1. Start by adding two to three inches of water to a heavy duty sauce pan.
  2. Add the desired number of eggs to the tepid water allowing enough water to cover the eggs completely.
  3. Bring the water to boil using medium heat. Raising the temperature too quickly will cause the eggs to bounce and crack.
  4. Once the water begins to boil, turn off the heat.
  5. Cover the pan with a snug fitting lid and set a timer for 10 minutes.
  6. Remove the eggs from the hot water with a slotted spoon and place them in a bowl covered in cold water.
  7. To speed the cooling process, add ice to the water covering the eggs.
  8. Tap the the large end of the egg on a hard surface such as the side wall of the sink or the countertop.
  9. Continue tapping the egg until the shell is cracked all around and on both ends.
  10. Roll the cracked shell between your palms gently and remove the shell, starting with the large end first
Cooling the egg quickly in an ice bath helps them peel easier.

Cooling the egg quickly in an ice bath helps them peel easier.

Secrets to Peeling an Egg

The secret to peeling boiled eggs is to use a slotted spoon to remove them from the boiling water. To cool the eggs quickly, place the hot eggs into a small bowl and add some water and a few ice cubes as they cool. Immediately submerging the eggs in cold water really helps separate the membrane from the shell and makes peeling them easier.

Lightly tap the cooled egg on a firm surface like the inside edge of the kitchen sink. Once you've cracked the shell all the way around, roll the egg gently between your palms. Begin peeling the egg at the large end.

Crack the shell by tapping all the way around and rolling it between your palms.

Crack the shell by tapping all the way around and rolling it between your palms.

A warm, soft-boiled egg right out of the shell is delicious sprinkled with a little salt and pepper. Or leave them in the ice water to get nice and cold, then serve them any way you like.

Cooled, peeled boiled eggs

Cooled, peeled boiled eggs

Easy Deviled Eggs

  1. Start by cutting the boiled eggs in half.
  2. Bend the eggs slightly away from the yolk and pop the cooked center out into a small bowl.
  3. Blend the yolks together by mashing them with a fork.
  4. Add salt, pepper, mayonnaise, a dab of mustard, and about a tablespoon of pickle relish.
  5. Combine the ingredients well.
  6. Refill the egg cups using two small spoons, one to scoop up a small amount of the mixture and the other one to scoot it off the spoon into the egg white.
  7. Sprinkle with a dash of paprika, if desired.

Refilling the Egg Whites

Sometimes I fill a small baggie with the egg mixture and cut a small hole across a corner. This makes it easy to squeeze the yolk mixture out into the egg shells without making a mess. Chill the prepared eggs until ready to serve. This recipe is a big hit at family gatherings or social events like watching sports on television. It makes a great snack for when the kids come home from school, too.

Make a batch of these and watch them disappear.

Using Grandma's vintage deviled egg plate makes it look fancy.

Using Grandma's vintage deviled egg plate makes it look fancy.

Egg Salad

Keep a few boiled eggs in the refrigerator ready to make into egg salad for a quick lunch sandwich. Just peel them, cut them into small pieces, sprinkle with salt and pepper, then, add a small amount of mayonnaise and a bit of sweet pickle relish.

Sandwiches made with egg salad on toasted whole wheat or rye make a great entree for a quick lunch meal. These used to be served at the lunch counter in the dime stores. Paired with a vanilla or chocolate milkshake, it will fill you up.

The Value of Eggs

When you consider the price of eggs, they rank among the most economical values of food. Eggs are easy to cook, they're high in protein and can be cooked a number of different ways. A dozen eggs will feed a family of four for well under three dollars. If you raise your own chickens, the cost is even lower.

Scrambled, fried, poached, over some corned beef hash, in cakes and pies or stand-alone, the egg is delicious however you cook it.

© 2013 Peg Cole


Peg Cole (author) from North Dallas, Texas on April 24, 2017:

Thanks so much for stopping by, Cooper.

Cooper Harrison from San Francisco, CA on April 24, 2017:

This is really helpful and well written - thank you!

Peg Cole (author) from North Dallas, Texas on April 17, 2017:

Thank you, Athlyn, for the generous share and the thoughtful words about the article. I appreciate your visit and wish you the best. Hope you had a Happy Easter.

Athlyn Green from West Kootenays on April 17, 2017:

This is THE best article I've come across about how to boil eggs. I learned a couple of new things, in fact, about boiling on medium heat, then turning the element off and covering the eggs.

I've always guessed with my eggs and hoped for the best, but with your clear pointers, I will change the way I do things.

What a great article: tons of wonderful photos and crystal clear instructions. I'm sharing this.

Peg Cole (author) from North Dallas, Texas on January 17, 2015:

Hello Peachy, It's all in how you cut the egg. If the yolk has moved to the side, then cut across one quarter turn away from the nearest edge with the yolk.

peachy from Home Sweet Home on January 16, 2015:

can you tell me how do you get the egg yolks stay in the middle? Mine always ends up on the sides

Peg Cole (author) from North Dallas, Texas on September 12, 2014:

Hello Dahoglund. Hope it works for you and thanks for the visit. Eggs!

Don A. Hoglund from Wisconsin Rapids on September 12, 2014:

I'll have to try this. Thanks for the information.

Peg Cole (author) from North Dallas, Texas on September 12, 2014:

Prairieprincess, It's nice of you to learn to fix a particular food just for your hubby. That is sweet. My hubby enjoys these sometimes just for a snack and it's good protein for a quick energy boost.

Sharilee Swaity from Canada on September 11, 2014:

Thanks for this one, @PegCole17! I never did learn to make boiled eggs a kid, and now I finally want to learn, for my husband. You explained it very clearly. I have pinned this, in case I need to check again, the next time I make them. Great article!

Peg Cole (author) from North Dallas, Texas on September 10, 2014:

Hello Scarlett, Have to say I love your pen name. It brought a smile to my lips this morning. Indeed, once I discovered that eggs don't need continuous boiling over the heat, then they started turning out great.

Peggy Hazelwood from Desert Southwest, U.S.A. on September 09, 2014:

I hard boil eggs this way now too. For years I left the heat on and it's just not necessary!

Peg Cole (author) from North Dallas, Texas on August 31, 2014:

Hello Audrey, I like to crack them on the side of the sink and then roll them between my palms. My Home Ec teacher said to crack the large end of the egg first, but I'm not sure if it makes much difference. Thank you for the visit and nice comment.

Audrey Howitt from California on August 30, 2014:

You know--I had never thought to roll the eggs to shed the shell--very smart!

Peg Cole (author) from North Dallas, Texas on July 13, 2014:

Thank you, Lisa. I hope method this works for you. I made boiled eggs this week again to use in a summer salad. They seem to disappear fast.

LisaKeating on July 12, 2014:

Thanks for this tip. I'm going to try it next time I cook eggs. It sounds so easy. Looking at your pictures is making me hungry!

Peg Cole (author) from North Dallas, Texas on June 29, 2014:

Hi Au fait,

That seems logical that the eggs would separate from the shell after being immersed in cold water following the heat of boiling. Ice cold water would seem to make the egg shrink, while the shell remains fixed. Having an icemaker makes it easy to cool them down when I'm in a real hurry. I doubt that if I had to crack open the ice that I'd bother. Cool water seems to work out just fine.

I also find that removing them from the heated pan quickens the process a bit, so I transfer them into a small bowl or whatever happens to be handy in the dish drainer.

I've also gone past the expiration date sometimes. I remember before we had any clues on packaging and had to guess just how old things might be. Now, I think we've gone the other way. I remember your interesting hub on that subject.

C E Clark from North Texas on June 29, 2014:

Like Peggy W, I heard that older eggs peel better, but I have to say it hasn't proven out. With just me to cook for, sometimes my eggs go quite a ways beyond the date on the carton. I have found them to be just fine with no problems at all as much as 4 months beyond that date, but they didn't peel any easier in some cases.

I have also heard that cooling boiled eggs as quickly as possible, the quicker the better, the more easily they will peel. I have never used ice to speed up that process, but I have put the eggs under cold running water for a minute or so before popping them into the frig. Putting them into water with ice would likely save a little on water. Most of the time when I do this they do peel easily, but there is sometimes that one stubborn egg . . .

I'm told the reason cooling boiled eggs down ASAP works is because it shocks them in a manner of speaking, into separating from the shell, forming the thinnest of space between the two because the cold causes the egg to shrink the slightest bit. I do not know the actual science behind it, but most of the time it seems to work.

When I remember to watch my boiling eggs so that I know when they begin to boil and can time them boiling for just 12 minutes they turn out perfect every time. Unfortunately my electric stove takes its sweet time getting hot and I don't have the patience to wait until the eggs are at a good rolling boil.

Sometimes, if I am not totally engrossed in writing a new hub in another room -- ;) -- and do remember to check on the eggs frequently, and then manage to catch them at just the right time, they turn out perfect every time. I'm going to have to try your method, but it will still require that I catch them at boiling point, and for me that is the problem.

Peg Cole (author) from North Dallas, Texas on June 12, 2014:

Still no chickens on our free range - only skunks and some other creature who has taken up residence under the house. We did raise emu for about a year and their eggs were whopping big and green. When the market crashed on the birds and their potential as livestock ended, we sold them. After naming them, we couldn't imagine their end at our hands. They were incredibly personable.

Jackie Lynnley from the beautiful south on June 12, 2014:

They are Peg and I wanted them for years thinking it would be too much trouble, but now they are my babies and you would not believe how good those eggs are. If you have to pen them somewhat (I do lock them up in their little house where they lay their eggs at night) you can use bird netting and it is so inexpensive compared to chicken wire and something you can do yourself.

Peg Cole (author) from North Dallas, Texas on February 26, 2014:

Wow, Jackie. Three eggs a day! Having pet hens is a future project for me. We enjoy eggs and use quite a few in baked goods. I imagine the free range ones are much better in many ways.

Peg Cole (author) from North Dallas, Texas on February 26, 2014:

Hello Perspycacious, Astute observations about the stepping stones in my tiny garden patch. Once the tomatoes grew up they overwhelmed most of the path. Lesson learned from that one. I checked out the Seed Saving hub to see what happened to the comments section and from this end it looks okay. I'll try signing out to see what happens. Thanks for the heads up and the great comments.

Jackie Lynnley from the beautiful south on February 24, 2014:

Thank you, that will be good to know now I am collecting three eggs a day from my pet hens! They sure mount up. ^

Demas W Jasper from Today's America and The World Beyond on February 24, 2014:

Great "kitchen tips"! I am looking forward to reading some more Hubs containing your gardening ideas. I wanted to place a comment on your article about traditional seeds vs. patented seeds, but there was no place for comments! How does that happen? That was a very interesting article. The photo with stepping stone paths in the samll tomato plot looked as if there would still not be any room to walk once the tomato plants were full grown and bearing. Comment?

Peg Cole (author) from North Dallas, Texas on September 17, 2013:

Hi Jenbeach21. Wow. An automatic boiled egg maker. Cool! I had no idea they had these. Thanks for dropping in to share your secret.

jenbeach21 from Orlando, FL on September 17, 2013:

I love boiled eggs but I still manage to crack or mess them up using the "easy way." My mom bought me an egg maker that boils eggs in a little egg machine when I was leaving for college. That was 13 years ago and I still own and use my egg cooker to make boiled eggs today!

Peg Cole (author) from North Dallas, Texas on September 17, 2013:

Hi Nell. Looks like we need to plan a deviled egg party soon. I could never resist them when they were served at a social gathering. Added cheese basil sounds nice, of course I never met a deviled egg I didn't like. Hahahha. Nice to see you.

Nell Rose from England on September 17, 2013:

I love deviled eggs, and boiled eggs with everything! lol! My mum used to add all sorts to her eggs, I especially loved the ones with added cheese basil and something else, which I can't remember but was delicious! lol!

Peg Cole (author) from North Dallas, Texas on September 17, 2013:

Hi there JayeWisdom. I'm delighted that this recipe brought back a fond memory of your late father-in-law. Wow, he sure had a lot of interesting ways to fix them. I never heard of crushed pineapple and cream cheese. Sounds delicious! Thanks for stopping by, for the votes and comment.

Jaye Denman from Deep South, USA on September 17, 2013:

When I saw the photo of deviled eggs, I was reminded of my late father-in-law who loved deviled eggs more than anyone I've ever known. He used 20 or more variations, from savory to tart to hot to sweet to mild. I can remember him mixing pimento and cheese with the basic filling recipe, as well as another variation that included crushed pineapple and cream cheese with the egg yolk. He also liked curried eggs. Sometimes he'd boil six eggs and use a different filling for each half egg!

Voted Up++


Peg Cole (author) from North Dallas, Texas on September 17, 2013:

Hi Mary. The powdered mustard sounds like a nice change to add to the recipe. Thank you. I'll be giving that a try on my next batch instead of the bottled kind. You know, now I'm hungry for some deviled eggs. So nice to see you today and thanks voting and sharing!

Mary Craig from New York on September 17, 2013:

Maybe now I can get my hard boiled eggs right! Thanks Peg. I use powdered mustard instead of relish in my deviled eggs...guess everyone has their own variations.

Thanks for the great hub, actually my family would like to thank you too ;)

Voted up, useful, and very interesting! Shared too.

Peg Cole (author) from North Dallas, Texas on September 02, 2013:

Mmm, Rosemay. That curry paste sounds interesting in the deviled eggs. Sounds like a new version to try. Thank you!

Rosemary Sadler from Hawkes Bay - NewZealand on August 28, 2013:

Wow peg you tought me something new. I have always boiled my eggs, I will do it your way next time. Love deviled eggs and sometimes add curry paste rather than the relish.

Voted UP U, A & I

Peg Cole (author) from North Dallas, Texas on July 02, 2013:

Hello B. Leekley. Nice to meet you and thanks for adding this techique to your recipes directory. Wow. I need to create one of those!

Brian Leekley from Bainbridge Island, Washington, USA on July 01, 2013:

Up and Useful and added to my recipes directory. I'm glad to learn this technique.

Peg Cole (author) from North Dallas, Texas on June 26, 2013:

Hi Deborah. I have often thought about raising chickens. Do you have any advice on this? Thanks for dropping by on this hub and I'm glad you will be trying the deviled eggs.

Deborah Neyens from Iowa on June 26, 2013:

Thanks for the tips and the recipe. I started raising chickens (I have three backyard hens) and have more eggs than I know what to do with. I am going to start hard boiling them and pack them in my husband's lunches. And I will make a plate of deviled eggs to take along to my next social function.

Peg Cole (author) from North Dallas, Texas on May 30, 2013:

Hi Susan. That sounds good with the added spices. Too bad the hubby doesn't like onion, but I do. Also, from time to time I add a squirt of hot sauce to the mix. Thanks for the great comment and the visit.

Susan Zutautas from Ontario, Canada on May 30, 2013:

Make my deviled eggs the same way except I add a little chopped garlic and onion to them. Now you have me craving deviled eggs.

Peg Cole (author) from North Dallas, Texas on May 30, 2013:

Hello B. Come on over and we'll have some spinach salad with egg for lunch. I'll just run out and get some bacon. Fried crisp and crumbled on top, it makes the salad really wonderful. About your gadget for boiling eggs - no need for special equipment. Since the eggs don't bounce around (if you don't keep boiling the water) they don't usually crack. It is so nice to see you again and thanks for the great comment.

b. Malin on May 29, 2013:

Hi Peg,

I personally have NEVER had Luck making Hard Boiled Eggs...So I will try your method. My "Lover Man" bought me this "thing" in the dollar store that you put the eggs into before you boil them...But I haven't tried it yet. So now with 2 sure fire ways...I should be able to Succeed!

And I might add, that Apple/Egg & Baby Spinach Salad look GOOD!

Peg Cole (author) from North Dallas, Texas on May 27, 2013:

Hi Peggy,

I'm glad to know this method is something you've used and found to be useful. Deviled eggs are great for a get together or just for a snack. I made some a couple of days ago. You're right about the peeling process. Sometimes a really fresh egg is difficult to peel. Thanks for the visit and the votes.

Peggy Woods from Houston, Texas on May 26, 2013:

Hi Peg,

This is exactly how we have been boiling our eggs for years now. Works perfectly each time. As to the peeling of them...sometimes they peel easier than other times. I have heard that it has something to do with the age of the egg. Not sure if that is factual. I haven't had deviled eggs in some time. May make some soon after reading this! :) Up and useful votes.

Peg Cole (author) from North Dallas, Texas on May 08, 2013:

Hello Shiningirisheyes. Thank you for saying that, Becky. I've done it both ways and either way definitely works. But, you're right, they continue to cook in the boiled water with the lid, and even if you don't get to them exactly at 10 minutes they seem to come out okay. Picnic season is a great time for boiled eggs.

Shining Irish Eyes from Upstate, New York on May 08, 2013:

Peg - You know....after reading this helpful article, it only makes sense. There really is no reason for me to boil the heck out of the eggs as they cook rapidly within the shell.

Thanks - this is so helpful, especially coming on picnic season.

Peg Cole (author) from North Dallas, Texas on May 04, 2013:

Thanks for your comment trish1048. Glad that your method works, too. Nice to see you here.

trish1048 on May 04, 2013:

I love hard boiled eggs. What works for me is bring them to a boil, let it boil for 10 minutes, then take it immediately off the stove and replace the boiled water with ice cold water. Works every time :)

Peg Cole (author) from North Dallas, Texas on May 02, 2013:

Hello there Happyboomernurse. I hope you have great success with this method. Thanks for the thoughtful remarks about the photos and the layout. You made me smile. I wish I could be funny. But alas...

Peg Cole (author) from North Dallas, Texas on May 02, 2013:

Sharkye11, Noodle salads are great. I still love macaroni salad, potato salad and kidney bean salad, all made with boiled eggs. You made me think of Dr. Seuss, "I do not like green eggs and ham..." hahaha. Thanks for the visit and the nice comments.

Gail Sobotkin from South Carolina on May 02, 2013:

Ah, I can see I've been overcooking my eggs and will have to try your method.

Love the way you laid this hub out and also included photos and recipes. Thanks for sharing.

Voted up across the board except for funny.

Jayme Kinsey from Oklahoma on May 02, 2013:

Interesting advice! I don't like eating plain boiled eggs, but my husband does, and I do like them in noodle salads, (where green yolks are not welcome!) so this will be very helpful!

Peg Cole (author) from North Dallas, Texas on May 02, 2013:

Hello BNadyn, We grew up with eggs as part of our daily food too. Thank you for the kind feedback and for the votes.

Peg Cole (author) from North Dallas, Texas on May 02, 2013:

Hello MartieCoetser,

Sometimes I get impatient and take the eggs out of the hot water too quickly. I really like the yolk part to be completely done. With this method, it seems to come out done without that ugly green around the edge that I used to get. Thanks for stopping in to comment. Nice to see you!

Bernadyn from Jacksonville, Florida on May 02, 2013:

My kids love boiled eggs and so I make it more frequent now. Thanks for sharing this, it was very helpful so I know we'll have perfect boiled eggs every time...voted up!

Martie Coetser from South Africa on May 01, 2013:

My goodness, I always boil mine for 3 minutes(soft) to 5 minutes(hard). And then comes the surprise - they would be either too soft or too hard.

Thank you for this fabulous tip, Peggy!

Peg Cole (author) from North Dallas, Texas on May 01, 2013:

Hi Vacation Trip. Thank you so much for the sweet compliment. I appreciate your visit and votes.

Peg Cole (author) from North Dallas, Texas on May 01, 2013:

Kevin, Hello! So delighted to hear that you found this method easy and delicious. Thank you so much for telling me. Very gratifying to hear.

Peg Cole (author) from North Dallas, Texas on May 01, 2013:

Hello Greatstuff. Nice to have a visit from you. It really and truly is easy. All the best of luck the next time you make them.

Susan from India on May 01, 2013:

Very informative hub with excellent pics. Voted up.

Kevin Peter from Global Citizen on May 01, 2013:

I used to boil the eggs for a long time. That's why it used to be very hard. But after trying your method, I found this task very easy and delicious. Very useful hub.

Mazlan from Malaysia on May 01, 2013:

You make it look so easy. I like it soft boiled as well, at most time it turns out too hard. Will definitely try your method. Thanks for sharing.

Peg Cole (author) from North Dallas, Texas on April 30, 2013:

Oh, Sis. The great boiled egg mystery. That is funny. I had a lot of help from my Home Ec teacher. She was right.

Peg Cole (author) from North Dallas, Texas on April 30, 2013:

Hi Ms. Dora, Deviled eggs have always been a personal favorite of mine. First thing I used to head for at the after church socials. Once I made them for the first time, I couldn't believe how easy it was. Unfortunately, the hubby doesn't like mayo so I don't make them too often. Glad to see you here. Thank you.

Peg Cole (author) from North Dallas, Texas on April 30, 2013:

You're so funny, Frank. Fifteen minutes on a three minute egg. Wonder why they come out rubbery. LOL. My family used to boil them for 30 minutes. You can imagine how they turned out. The eggs, I mean.

Peg Cole (author) from North Dallas, Texas on April 30, 2013:

Hi Aviannovice, I understand about getting through school with eggs. When I was trying to start a business it was practically all I could afford. Good thing I loved them!

Peg Cole (author) from North Dallas, Texas on April 30, 2013:

Hello Dahoglund, What a nice surprise to see you today. Come on over and we'll make some hard boiled eggs together. Or egg salad on toast.

Peg Cole (author) from North Dallas, Texas on April 30, 2013:

Hi VickiW, You are right about this simple recipe. If you can boil water you can make these eggs. Thanks for the visit and for the nice comment. Good to see you.

Angela Blair from Central Texas on April 30, 2013:

An Ah-ha moment if there ever was one. Thanks for solving the great boiled egg mystery which I've battled for years! Best/Sis

Dora Weithers from The Caribbean on April 30, 2013:

Thanks for all the information, but especially for the deviled eggs recipe. Your pictures are lovely too. Voted Up!

Frank Atanacio from Shelton on April 30, 2013:

This is helpful Pegcole because when I boil an egg they sometimes come out as rubber as a tennis ball.. it seems easy right? I even tried to boil a three minute egg and that took fifteens minutes LOL thanks for the useful secret...:)

Deb Hirt from Stillwater, OK on April 30, 2013:

These are a favorite of mine, too. They got me through summer school, along with a lot of soup!

Don A. Hoglund from Wisconsin Rapids on April 30, 2013:

Good information. My hard boiled eggs never quite work our. I'll have to try yours.

Vickiw on April 30, 2013:

Probably one of the simplest recipes ever! Good for you to write it up for everyone. Your pictures really add a lot to this!

Peg Cole (author) from North Dallas, Texas on April 29, 2013:

Hello My Cook Book, I appreciate your kind words and thank you for sharing this basic recipe. The votes are much appreciated, too.

Peg Cole (author) from North Dallas, Texas on April 29, 2013:

Hi ThelmaC. I know that if you take your deviled eggs to pot luck dinners that no one can resist! They are always a hit and so easy to do. Nice of you to stop in.

Peg Cole (author) from North Dallas, Texas on April 29, 2013:

Hello Mckbirdbooks. Your method works just fine, too, I'm sure. Boil and boil, whatever gets the job done! Thanks for the nice comment on the picture of the salad. I'm trying to eat more spinach and find that if I drown it in salad dressing it goes down easier. Hahah. Probably negates the benefits of the greens, but, you know. "A spoonful of sugar..." So good to see you here and hope you are feeling better. Smiles.

Peg Cole (author) from North Dallas, Texas on April 29, 2013:

Hello Drbj, Hark the raven, forever more! I am an egg-a-holic. I say, I say.

Nice to have you drop by.

Peg Cole (author) from North Dallas, Texas on April 29, 2013:

Hello Mar, So nice of you to drop in and thank you for the kind comments. And thanks so much for the votes! Eggs are one of my favorite go-to foods anytime. Hope you are doing well. Love, Peg

Peg Cole (author) from North Dallas, Texas on April 29, 2013:

Hello Prasetio30, Second time to see you today. My good luck to have you visit! I like to use eggs in instant noodle, also. Eggs are good so many different ways. Thank you for taking time to comment.


Peg Cole (author) from North Dallas, Texas on April 29, 2013:

Hi Becky, Nice to see you tonight. Thanks for stopping in to take a look at this basic recipe and for sharing that about the dill pickle relish. Sometimes I like it with dill pickle, too!

Dil Vil from India on April 29, 2013:

Good guiding hub with great pics. Thanks for the useful share, really helpful for all the beginners in cooking. I voted it UP and useful.

Thelma Raker Coffone from Blue Ridge Mountains, USA on April 29, 2013:

Peg I fix my deviled eggs exactly the same as you and get rave reviews every time I serve them. Easy dish to take to a potluck dinner!

mckbirdbks from Emerald Wells, Just off the crossroads,Texas on April 29, 2013:

Hello Peg, This is so much different from my method of hard-boiling an egg. I will have to try your method. (mine is bring to boil and boil for 12 minutes) See how different it is. Those deviled eggs look so good as does the salad; thanks for the tip.

drbj and sherry from south Florida on April 29, 2013:

Thanks to your excellent instructions, Peg, no egg is safe from me forevermore!

Maria Jordan from Jeffersonville PA on April 29, 2013:

Excellent presentation...delicious and easily doable steps, Peg.

Voted UP and UABI. Love, Maria

prasetio30 from malang-indonesia on April 29, 2013:

Very informative hub. I love boiled egg. I often uses it together with instant noodle. My friend, you have delicious recipe here. I can't wait to make it soon. Thanks for sharing with us. Voted up, useful and interesting :-)


Becky Katz from Hereford, AZ on April 29, 2013:

Hi Peg, You have the deviled egg recipe right. I like it with dill relish. I am not a big fan of sweet relish or pickles. I have always boiled my eggs. My daughter loves them but can't peel them. I always have to peel them so the white remains whole. She is still trying though.

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