For successful hard-boiled eggs with yellow yolks, rather than unsightly green-edged yolks, cover eggs with cold water in a saucepan, put a lid on the pan, and bring the water and eggs to a boil. The second the eggs start bouncing and tapping on the bottom of the pan, take the pan off the heat and let the eggs sit in the hot water of the pan for 13 minutes.
Quickly Peel the Eggs
After the eggs have cooked, drain the hot water and cover the eggs in the pan with cold water. Immediately peel the eggs or the shells will stick to the egg white. The best way is to sharply crack the egg in the middle, then start peeling around the equator (or egg-quator) of the egg.
Make sure you get under the thin skin that is underneath the shell, either by rubbing it with your thumb or pinching it. Once you have stripped the shell from around most of the center of the egg, it will be easy to pull off the top and bottom of the shell.
For a warm egg salad, mash up the eggs just after you peel them, add mayonaisse to taste, one green onion that’s been chopped, salt and pepper, along with any other ingredient that is traditional with you. The simpler, the better.
Don’t forget to toast the bread if you are making a sandwich, as the crunch of the toast is a good contrast with the smooth creaminess of the egg salad. We like a thick piece of French bread that’s been Texas-toasted.
We like very simple deviled eggs, with not much effort. Simply slice hard boiled eggs in half, lengthwise, and remove the yolks. Smash up the yolks with a fork, and add some mayonnaise (Japanese Kewpie if you have it), some salt and pepper, with some minced scallion and maybe some paprika or any other red chile pepper sauce. Spoon it back into the holes of the removed yolks, and serve. Make sure to keep them cool, because you know what’s going to happen if they get too warm.