Boiling the Perfect Egg & Bush’s Beans Tex-Mex Deviled Eggs

The sun was out this weekend this past weekend in Southern Oregon and so beautiful where I live. Spring is definitely in the air, and it makes me think of Easter right around the corner–are you ready?

I’ve just starting thinking about my Easter menu. I also wanted to share with you my EASY no-fail boiled egg method, as well as a new deviled egg recipe with a “tex-mex” twist to it.

First off, have you ever struggled with boiling the perfect egg?

How to boil an egg
-Bring your water to a boil, then, by using a spoon, slowly and carefully drop the eggs down into the water. Set your timer for 10 minutes. (NOTE: Eggs that come straight from the fridge, usually very cold, are more likely to crack. Set them out on the counter first for 10-15 minutes.)

-After 10 minutes, turn off the heat and let the eggs sit in the water for 5 minutes. Then pour off the hot water and add COLD WATER to cover the eggs.

-After a few minutes, pour off this water and add more cold water. In about 8 minutes your eggs will be cool enough to handle, and they’ll peel perfectly every time.

The hot water causes the interior of the egg to shrink away from the shell, making it really easy to peel.

Bush’s Beans Tex-Mex Deviled Eggs
12 eggs
1/2 cup sour cream
1/2 cup Bush’s Black beans, drained
1/2 cup Trader Joe’s Corn Chili
1 tsp. chili powder
1 tsp. cumin
Salt and pepper to taste

Using a sharp knife, slice each cooled, boiled egg in half. Place the yolks in a small mixing bowl and mash with a fork. Put the white halves into a container until you are ready to serve on a deviled egg platter. (Or, arrange on lettuce leaves if you don’t have an egg plate.)

Combine the thoroughly mashed yolks with the sour cream. Stir in the corn chili, black beans and the spices.

Fill the whites evenly with a small scooper.

When it comes time to serve, make the egg platter look beautiful. Snip a few flowers blooming in your yard for the garnish, or chop cilantro finely and sprinkle over the eggs.

Deviled eggs are so beautiful – you just have to show them off!

I bought my plastic egg plate a few years ago at Crate and Barrel and I love it, because it’s light weight and the price was right!

Are you making Deviled Eggs this year for Easter? And, have you mastered boiling the perfect egg?

Want more deviled egg recipes?
Recipe Girl makes Bacon-Balsamic Deviled Eggs

My Recipes makes Deviled Eggs with Smoked Salmon and Herbs

Epicurious makes Deviled Eggs with Horseradish and Black Pepper

Tasty Kitchen makes BBQ Deviled Eggs

(I do work with Bush’s Beans, but they did not pay for me to write this post today. Neither did Crate and Barrel and Trader Joe’s.) :)

15 comments

  1. I love the plastic egg plate — it makes for a perfect presentation.

  2. Sooo grateful for detailed instructions making boiled eggs. I never mastered that. Think I’ll make a few this morning!

  3. I have gotten better about boiling eggs over the past couple of years…but it is definitely an art.
    I love serving deviled eggs. They are so popular and budget friendly too.

  4. I read in an old cookbook, a very old cookbook, a recipe for making hard boiled eggs to use for deviled eggs. They said to gently stir the eggs as they were boiling and then the yolk would be perfectly in the center of the egg. Wow! Talk about labor intensive, or attention to detail. Needless to say, I have never tried it, so don’t know if it actually works. But I thought it was a little peek into a time long gone.

    I have a deviled egg plate that had been my mother’s, she has been gone for 20 years now, I especially miss her at Christmas and at Easter. I love to make deviled eggs to take to family gatherings, they are always a big hit, not many people want to fuss with them. (It is the stirring for 10 minutes, you know, hee, hee.) Anyway, deviled eggs always seem to be a hit.

    Thank you for your beautiful and encouraging blog, I am reading your book (for the third time). God is so good to us.

    Carolyn

  5. WOW! These are gorgeous! I love the idea of using the beans as a fillling.

  6. I learned how to make perfect eggs from your amazing blog and a news channel that was featuring how to make hard boiled eggs! They are never “under” done anymore!! Yay.. I love deviled eggs and I’m sure either myself or my MIL will be making them for Easter. These Tex Mex ones sound interesting. It’s one of those recipes that I sit there and think “are these ingredients supposed to go together”…LOL…I’ll have to try it to find out!

  7. Thanks for the instructions for boiling eggs! That will be really helpful! My husband and I love deviled eggs, and I know he would especially love tex-mex ones! Thanks for the great ideas!

  8. Well this is timely. I have to boil 18 eggs today. I never had deviled eggs until adulthood. Was not on my mom’s radar screen at all growing up. Thank you…

  9. i’ve been using your recipe for over a year now & i love it. the hardest part is dropping the eggs into the boiling water without them cracking (i use a slotted spoon). the eggs turn out perfect & peel so easily!

  10. I’m always trying to boil the perfect eggs! I do pretty much the same except that I cover the pan with a lid when they’re in their “cooking” process. Also, I’ve heard that two week old eggs peel easier than newer ones.

    Thanks for the linky love!

  11. I have always flown by the seat of my pants in the egg-boiling department, so I’m thrilled to have specific instructions! Now, as for the devilled egg recipe, this is a MUST TRY for my crew. Thanks for sharing, Sandy!

  12. mmmm I can’t tell my husband about this recipe because he will want me to make a dozen and then he will eat them all!

    thanks for sharing looks amazing! :)

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  15. Is it too dramatic to say that this post changed my life? I just had to come and say THANK YOU for finally sharing a method for hard-boiling eggs that is truly fail-proof.

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